Posts Tagged ‘Grilled’

Mushroom Grilling Tips for National Grilling Month

Brush up on your basic mushroom grilling tips

Summertime means grilling time! As you settle into summer, and National Grilling Month (July), turn to this alternative form of cooking. The heat from the grill helps enhance the meaty, umami-qualities of your favorite mushroom varieties, while also giving you added nutrients. Larger-capped mushrooms, like Portabellas and shiitakes are optimal for grilling, given their inherent hearty taste and texture.

Mushroom Grilling Tips 101

  • Lightly brush caps and stems with oil to keep them moist and season with salt and pepper.
  • Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing once or twice.
  • Try brushing with your favorite dressing or sauce instead of oil.

Watch these basic mushroom grilling tips from Chef Billy Parisi:


Looking for recipe inspiration? Try this satisfying grilled Portabella Satay:

WATCH: How to Make Steak, Potato and Mushroom Kebabs Video

Fire up the grill and get the summer started with these mouthwatering steak, potato and mushroom kebabs!

Just in time for Father’s Day, we’re sharing the ultimate grilling trio: steak, potato and mushroom kebabs. This weekend, treat dear old dad to a meal on the grill that’s both delicious and loaded with nutritious mushrooms.

Watch the video below for the ultimate Dad’s Day grill out meal.


These kebabs come together in no time: simply marinate steak cubes in a savory olive oil-vinegar salad dressing, then stack on skewers with earthy potatoes and meaty mushrooms.

Learn more about why mushrooms make an excellent choice for Dad – and all men – during June, Men’s Health Month.

Steak, Potato and Mushroom Kebabs

Recipe Courtesy of Bell a’linmento

WATCH: Portabella Satay with Spicy Peanut Sauce

Impress guests this summer with a grilled Portabella Satay with Spicy Peanut Sauce.

It’s National Grilling Month and that means mushrooms on the grill! This simple yet flavor-packed recipe is ready in minutes and is sure to be a hit at any of your backyard bbqs. Just skewer and grill portabella strips, then dip and savor the flavor of homemade spicy peanut sauce.

Find the full Portabella Satay with Spicy Peanut Sauce recipe here.

Grilled Mushroom and Peach Sliders

Paula from Bellalimento shares a juicy recipe for Peach Portabella burgers that bring a delightful  pairing of sweet and savory to your next summer meal. 

Grilled Mushroom and Peach Sliders by Bellalimento

These grilled mushroom and peach sliders are perfect for summer. They’re light bright and juicy. Yes things can be juicy and even meaty without having actual meat in them.  Don’t believe us?! Well then, you’ll just have to try these for yourself. We’re swapping out the meat and replacing them with mushrooms. Big beautiful Portabella mushrooms.  We like to call it swapability. Have you heard of this? It’s exactly what you think it might be, swapping out one thing for another. In this case its mushrooms for meat, but it can also be the process of replacing a portion of meat in a burger with finely chopped mushrooms, giving the meat lovers in your family the best of both worlds.

The Mushroom Channel is celebrating a summer of mushrooms with a “Swap It or Top It” recipe contest. Whether you blend, top or swap your burger with mushrooms, there are plenty of options to amp up the creativity. The combination of peaches and mushrooms in this dish provides a great foundation for the MyPlate category, which requires a burger to include ingredients from the five food groups.

These portabella peach sliders are a great way to start an evening dining al fresco with friends. Go ahead and fire up the grill!

Grilled Mushroom and Peach Sliders

Serves 4


  • 4 Portabella mushrooms – stems removed
  • 1 peach – pitted, sliced
  • 1 tablespoon extra-virgin olive oil
  • 4 petite Kaiser rolls – toasted
  • bean sprouts
  • 4 slices fresh mozzarella
  • balsamic cream – optional


  1. Heat grill pan over medium heat.
  2. Place mushrooms and peaches onto grill. Drizzle with olive oil.
  3. Cook peaches until grill marks appear and mushrooms until softened. Turning as necessary.
  4. To assemble:  Cover bottom of Kaiser roll with bean sprouts. Top with mozzarella, mushroom and peach slices. Drizzle with balsamic cream.