How To make Grilled Portobella Mushrooms with Mango Chutney

Mushroom and Lentil Burger | BBQ Season | Amused Bouche

We've talked about beef burgers, but what happens if you've got some anti-meat folks coming by. Well, why not take a bash at these Mushroom and Lentil Burgers with home made Brioche Buns.

Packed full of Indian spices, I'm a carnivore through and through and even I would happily sit and eat one of these beauties.

Also I'm joined by special guest to the channel Simon Weekes. He's going to be helping me try this bad boy.

Ingredients

250g Milk
7g dried yeast
1tbsp sugar
500g bread flour
15g salt
250g butter
1 egg (to glaze)
Sesame seeds and onion seeds to decorate.

1 large onion
3 cloves of garlic
500g mushrooms
1tsp mustard seeds
1tsp coriander seeds
1tsp chilli powder
1tsp cumin powder
1 tin green lentils
60g panko bread crumbs
handful fresh coriander
1 egg.

2tbsp mayonaise
1tsp mango chutney

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Chicken Rolatini - Variations on a Theme

This dish leaves a little up to your imagination. I’m giving you the basic recipe, but you decide how far to take it. This is truly a dish that can be a showstopper. Basically we’re going to take some organic fed, free range chicken breasts, flatten them and stuff them with your choice of fillings.

I’m using a 100% pastured free range chicken from KOL Foods. (KOLFoods.com) I pair it with a nice Merlot from Casa del Cielo courtesy of our friends at Kosher Wine .com (

I serve by mixing a slice from each breast onto each plate, add a little herbed rice and greens and then have drizzling sauces on the side. They will have a resemblance to sushi. You can even lay out chop sticks for everyone, just to help sell the illusion, besides it’s a fun way to eat them.

L'Chaim . . . Avi


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Home & Family - How to Make Grilled Portobello Turkey Stuffed Pizzas

From her new cookbook, Eat More of What You Love, registered dietician and author Marlene Koch shares her recipe for grilled Portobello turkey stuffed pizza! This gluten-free recipe uses mushrooms for the crust, giving you a healthy dose of antioxidants, nutrients, and vitamin D!

Hake Chutney With Mushrooms

Fresh Herb and Goat Cheese Stuffed Grilled Portobellos

Source:

Ingredients

5 large portobello mushrooms, stems removed
Extra-virgin olive oil
Salt and pepper, to taste
8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese)
1 small clove garlic, minced
2 sprigs fresh thyme
2 sprigs fresh cilantro
1 sprig fresh rosemary
1 sprig fresh dill
3 to 4 large fresh basil leaves

Directions

Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.

In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.

Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.

When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.

Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

Chef Atul's Portobello Mushroom Tarts Aka Stuffed Musrooms

Stuffed Mushrooms.