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How To make Grilled Portobello Salad with Goat Cheese
Ingredients
2
tablespoon
extra-virgin olive oil
2
tablespoon
earl grey tea, strong brewed
1
tablespoon
Balsamic vinegar
1
tablespoon
parsley, fresh, finely chopped (preferably italian flat-leaf)
1
each
garlic clove, finely chopped
1/2
teaspoon
dijon mustard
1/4
teaspoon
dried marjoram
1
salt
1
pepper, freshly ground
2
pound
portobello mushrooms (about 4 ea large)
6
cup
salad greens, washed, dried and torn (curly red & green leaf lettuce)
2
oz
goat cheese, aged or fresh
1
each
tomato, vine-ripened, peeled seeded & diced
Directions:
Place a broiler pan about 6 inches from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 Tb oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining 1 Tb oil and season lightly with salt and pepper.
Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve.
How To make Grilled Portobello Salad with Goat Cheese's Videos
THE BEST STUFFED PORTOBELLO MUSHROOM | EASY PANKO-CRUSTED GOAT CHEESE MEDALLIONS
On this video, I bring you a delicious stuffed portobello mushroom recipe. It's vegetarian and delicious. The mushrooms are stuffed with pasta sauce, spinach and topped with panko-crusted goat cheese medallions.
4 portobello mushrooms
125g goat cheese (cut into 5 squares)
1/2 cup or 118ml good quality pasta/marinara sauce
Spinach filling
85g or 3oz fresh spinach
1 shallot (chopped)
3 large garlic cloves (minced)
1 tbsp or 15ml olive oil
1 square of goat cheese
Toasted breadcrumbs
1/2 cup or 118ml panko breadcrumbs
1 tbsp or 15g unsalted butter
1 large garlic clove (minced)
salt and pepper to taste
1 tbsp or 15ml Parmigiano Reggiano (optional)
Clean mushrooms spray or brush with EVOO, then sprinkle with salt and pepper.
Roast mushrooms in a preheated oven for 15 mins on 450F/Gas Mark 8/ 230C. Remove mushrooms and reduce oven to
400F/ Gas Mark 7/220C.
Add 1 tbsp EVOO to a heated pan, then add chopped garlic and shallots. Cook for about 2 minutes then add spinach with salt & pepper to taste. Cook spinach for 3 minutes. Set aside to cool then add one square of goat cheese.
Melt 1 tbsp unsalted butter, then add garlic, panko breadcrumbs, salt and pepper. Toast breadcrumbs on medium low heat for about 3 minutes. Remove from pan to cool and then add Parmigiano Reggiano. Coat the 4 remaining goat cheese squares in the toasted breadcrumbs. Make sure each square is well coated.
Place mushrooms on a baking rack and place the rack inside a baking sheet. First spoon in pasta sauce in mushrooms. Then add spinach and top with goat cheese medallions. Sprinkle a bit of toasted remaining breadcrumbs on top and then bake at 400F/200C for 10 minutes. I baked for 15 minutes to be extra crispy on top.
#stuffedportobellomushroom #pankocrustedgoatcheese
Grilled Portobello Mushrooms with Pesto Stuffing | Doug Cooking
Portobello or Portabella? Either way, this original veggie griller gets a super mushroom makeover for the barbecue. Deconstructed pesto stuffing fills this grilled fungi with flavor. Enjoy!
Grilled Portobello Mushrooms with Pesto Stuffing
Recipe Recap:
2 Portabella Mushrooms, cleaned and stemmed
1 English Muffin, finely diced
1/4 C Pine Nuts
1/4 C Parmesan Cheese
3 Tbsp Chopped Fresh Basil
1 Garlic Clove
Olive Oil
Salt and Pepper
Optional:
Mozzarella Cheese Slices
Tomato Slices
Fresh Whole Basil Leaves
English Muffins
Preheat grill. In a large bowl, add 1-2 Tbsp olive oil, salt and pepper. Rub sides of the bowl with a peeled/smashed clove of garlic. Place each mushroom in the bowl and coat with the oil mixture. Set mushrooms aside. Add English muffin crumbs to the same bowl, adding more oil, and mix to coat crumbs. Toast crumbs in a grill-safe pan until golden, then add pine nuts, toasting 1-2 minutes more. Add portabellas to the grill, stem side down and cover. Add toasted crumb mixture, parmesan cheese, and chopped basil to a bowl to combine. Flip portabellas on the grill, and fill stem side with the stuffing, then cover. Grill until stuffing settles, then add any additional cheese slices over top to melt. Serve open faced or on your favorite bun with toppings. Enjoy!
Credits:
All Production by Doug
Background Music by Silent Partner
2016
Stuffed Portobello Mushrooms with Crispy Goat Cheese and Spinach
Learn how to make Stuffed Portobello Mushrooms to WOW your vegetarian (and all) guests! Stuffed with Marinara Sauce and Spinach, then topped with Goat Cheese and Crispy Panko Breadcrumbs, these are the BEST stuffed mushrooms you will ever make!
0:00 Season Mushrooms and Roast at 400
2:00 Sauté Shallot and Spinach
4:00 Stuff the Mushrooms
6:30 Roast again at 400, Plating and Tasting
Ingredients:
4 Large Portobello Mushrooms- Stems Removed
Salt, black Pepper and Granulated Garlic- As Needed
Cooking Spray
6 Ounces Baby spinach
1/1/2 Teaspoons Olive Oil
1 Shallot- Diced
Salt And Black Pepper as Needed
4 Heaping Tablespoons Marinara Sauce
4 Ounces Goat Cheese
!/4 Cup Panko
1/4 Teaspoon Each Salt, black Pepper, and Granulated Garlic
Mushrooms stuffed with goats cheese, caramalised onion, parma ham & garlic cooked on the Weber
This easy mushrooms on toast recipe could be a delicious breakfast, brunch or even an alternative filling for a burger, if you are vegetarian just leave off the Parma ham. As usual the video features top UK BBQ chef, Richard Holden, and Ian Hodgett, from our Barbecue Shop here in store.
We have used the new Weber Pulse 2000 electric BBQ, an ideal choice if you live in a property which bans the use of live fire. Check out our other videos where we compare burgers and chicken cooked over charcoal, gas and electric.
Just season a large flat mushroom with sea salt and black pepper, add a little grated garlic, a slice of goat's cheese, spoonful of onion jam and a folded piece of Parma ham. Instead of the goat's cheese you could use a mixture of 3 different cheeses such as strong cheddar, a blue cheese and mozzarella. We served them on a thick slice of toasted artisan bread.
Pre-heat the grill to a medium heat, 200C. Butter one side of the bread and place it buttered side down on the grill along with the stuffed mushrooms. Put down the lid and cook for 3 - 4 minutes until the toast is golden, turn over the toast and cook for the same amount of time on the second side until that also is golden. Once the bread is toasted the mushrooms should be cooked and the cheese melted. Place the mushrooms onto the buttered side of the toast.
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Grilled Chimichurri Portobellos and Goat Cheese Mashed Potatoes
These Grilled Chimichurri Portobellos are OUT OF THIS WORLD. Marinated in a punchy and vibrant chimichurri before heading to the grill, then served on top of a mountain of creamy goat cheese mashed potatoes.
Full recipe:
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Baked Portobello Caps With Melted Goat Cheese Recipe
Baked Portobello Caps With Melted Goat Cheese Recipe