Posts Tagged ‘grilled portobello’

Grilled Portabellas Stuffed with Spinach, Fresh Pesto and Goat Cheese

We’re in the throes of it now, mushroom friends. And by “it,” I mean summer. It is truly hard for us to believe that by Monday August will be upon us.  Of course, it only takes a quick step outside before all makes sense again.  It’s hot out there and neither an open flame in the kitchen nor the overstuffed feeling that comes from heavy eating sounds particularly appealing.

If you are entering the weekend in a similar mindset, we have a fresh summer dinner idea for you, straight from the patio of a humble Mushroom Channel team member!

Grilled Portabellas Stuffed with Spinach, Pesto and Goat Cheese

1/2 cup prepared pesto (I defrosted some from last summer but a favorite jarred variety would work just fine)
1 cup spinach leaves
1 cup basil leaves
4 portabella mushroom caps, excess dirt brushed off and stem removed
Cooking spray
4 oz  goat cheese

Fresh pepper to taste

I actually found that the easiest way to start was to give each mushroom cap a light coating of olive oil or cooking spray all the way around, then season it generously with fresh pepper.

Spread an even amount of pesto at the base of each mushroom.  From there, start alternating layers of basil and spinach leaves. Three of each is more than enough but it will wilt down. From there, press your goat cheese into the the top leaves to secure all the filling.

These are on the grill 8-10 minutes total (with lid closed) and are ready when the cap turns dark brown and the goat cheese is getting golden on the top. I served with undressed fresh salad and some chilled carrots leftover from a previous roasting session. If you want to replicate the face I made, I don’t see anything wrong with playing with your food- these are fun-gi, right?

Portabella and Halloumi "Burgers" from Food for My Family

Shaina Olmanson is the food writer, home cook and photographer behind Food for My Family and Olmanson Photography. This is her first recipe for the Mushroom Channel and we’re willing to cosign it as the one that could turn the meat-lovers in your house meatless…at least for one night a week.

I spent several years as a vegetarian, and it’s a lifestyle that still sings to me, calls me even.  Contrast that to my husband’s classic Midwestern meat-and-potatoes upbringing, sandwich them together and you’ll find us today where navigating the landscape of real food, and seeking to fuel our four children’s bodies with the best nutrition available, settled quite happily into omnivore status.

With an effort to change the way we think of food and the way we eat our food comes giving and taking, and sometimes it also means exploring those meatless meals for my husband, who loves vegetables but prefers to pair them with a side of meat (to help fill him up).  His dislike for meat-like products is strong, and he declares good vegetarian burgers to be something of a myth that is talked about but does not exist.  That is, he did until I changed the concept.

Rather than imitating meat, this meatless burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi takes the place of the burger.  These were not only accepted, but devoured and raved about after dinner.  I may just turn the carnivore yet.

Portabella and Halloumi “Burgers”

  • 4 portabella mushroom caps with stems removed
  • 3 ½ tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 thin slices halloumi
  • 2 thick slices tomato
  • Sea salt and pepper
  • 1 handful basil leaves

Heat grill to medium-high heat (about 450 degrees).  Wash mushroom caps and cry.  In a shallow bowl, combine the balsamic vinegar and olive oil.  Place mushrooms gill side down in the mixture.

When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat.  Flip and grill 2-3 minutes more.  Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable.  Sprinkle salt and pepper onto the tomato to taste.

Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves.  Wrap and serve hot.

Makes 2 servings.

Of note:

:: For a true vegetarian meal, find a vegetarian halloumi made with non-animal rennet.

:: Be sure to wrap these sandwiches before serving or plan to eat them with a knife and fork, as they are a bit slippery.

Grilled Stuffed and Summered Portabella Mushroom Caps

It’s about 85 degrees here in Chicago and we’re standing at the gateway of an idyllic summer weekend. If you think at all like me,  you need to remember to buy some charcoal on my way home tonight.

Grilling is a simple summer essential. Clean-up is a cinch, it cuts out unnecessary oils and fats and it infuses food with a taste that pops out the flavor of eternal August.  If my team is going to get the fire going, we’re probably going to grill every part of the meal from corn to peaches. To mushrooms.  If you’re looking at the beauty below, you’re beginning to understand why.

It started a couple weeks ago when my partner in crime and I took a 2 hour drive from a tiny Wicker Park apartment up up up into the woods, dunes and clear waters of coastal Michigan to visit friends and particularly the Holland Farmer’s Market, a legend of locally grown goodness. We saw chickens (and a turkey).  We visited the apples I’ll be making pies with in a couple short months. We sat in deck chairs and and let our skin get fully saturated with sunlight. It was pretty great.

And then we made these mushrooms.  More specifically, then we made UP these mushrooms with two fresh portabella caps and whatever we could find in the cottage fridge. This included all of the following:

  • freshly chopped asparagus
  • farmer’s cheese
  • olive oil
  • 1  leftover piece of bacon from the morning’s pancake breakfast
  • parsley
  • about a handful of leftover vegetarian spicy ground “beef”
  • green onions
  • garlic salt
  • pepper

They were the kitchen sink of stuffed mushrooms. And they were DELICIOUS. That’s my favorite thing about stuffing mushrooms of all sizes- chop it small enough and include enough stuff to hold the mixture together and you’ve got a really good meal.  I brushed the bottoms with olive oil and they went straight onto the grill only to come off about ten minutes later with that elusive, Elysian summer-in-Saugatuck taste.