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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
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
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.
Cheese Stuffed Mushrooms | How To Make Stuffed Mushroom | Mushroom Recipe By Chef Varun Inamdar
Cheese Stuffed Mushroom Recipe | Stuffed Mushroom Recipe | Mushroom Starter Recipe | Mushroom Recipe | Cheese Mushroom Recipe | How To Make Mushroom | Best Mushroom Starter Recipe | Vegetarian Recipe | Veg Starter Recipe | Get Curried | Chef Varun Inamdar
Learn how to make Cheese Stuffed Mushroom with our chef Varun Inamdar.
Cheese Stuffed Mushrooms are quick and easy appetizers. These Mushrooms are filled with a mouthwatering unique flavour and goodness of creamy cheese. Stuffed Mushrooms is easy to make starter which you can serve at home.
Cheese Stuffed Mushrooms Ingredients:-
- 10 - 15 Button Mushrooms
- 2 tbsp Oil
- 1/2 tsp Cumin Seeds
- Green Chilli (chopped)
- 1 tsp Garlic (chopped )
- 1 tsp Ginger ( chopped )
- 1 cup Red Onions (chopped)
- Salt
- 1/2 cup Tomatoes
- 1 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- Button Mushroom (chopped)
- 2 tbsp Coriander Leaves ( chopped)
- Processed Cheese
- 1 tbsp Black Pepper Powder
- 1/2 cup Process Cheese
- Oil
- Coriander Leaves
#CheeseStuffedMushroom #StuffedMushroom #GetCurried #CheesyMushrooms #MushroomRecipe
Download the Get Curried App by clicking on this link:-
Host: Chef Varun Inamdar
Copyrights: REPL
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Stuffed mushrooms are a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature and is sometimes served cold. The dish can have a meaty texture and serves as an hors d'oeuvre, side dish, or snack.
Roast Portobello Mushrooms with goat Cheese and Hummus
the chef Carmelo Carnevale, with the help of friends Bruno and Peppe, explains the recipe for these wonderful Roast Portobello Mushrooms. Follow the Chef Méd project to learn about the benefits of the Mediterranean diet.
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
How to make stuffed portobello mushrooms with goat cheese and Chicken
Here is a good recipe you will love .It is delicious and fun.Hope you enjoy.