MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basalmic Grilled Mushrooms
Categories: Mushrooms
Yield: 4 Servings

1/4 c Balsamic vinegar
2 tb Low-sodium soy sauce
2 Cloves garlic; minced
Freshly ground black pepper
1 lb Cremini mushrooms; sliced
-1/2" thick
Freshly chopped parsley; for
-garnish

Prep Time: 15 mins, Total Time: 35 mins

In a large bowl, whisk together balsamic vinegar, soy sauce, garlic,
and pepper. Add mushrooms and marinate 20 minutes. Presoak wooden
skewers in water while mushrooms marinate.

Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes
per side.

Garnish with parsley before serving.

Recipe by Lindsay Funston

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basalmic Grilled Mushrooms
Categories: Mushrooms
Yield: 4 Servings

This is on my "Round Tuit" list. About mid-pack. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cafe Winnow's Grilled Pesto-Filled Mushrooms
Categories: Mushrooms, Herbs, Citrus, Vegetables
Yield: 6 servings

1/2 c Fine chopped fresh parsley
1/2 c Olive oil; divided
1 ts Lemon juice
1/2 cl Garlic; minced
1/4 ts Fine chopped fresh thyme
1/2 ts (ea) salt & pepper
1 lb Large white button or
- cremini mushrooms; stemmed

Stir together parsley, oil, lemon juice, garlic and
thyme. Stir in salt and pepper. Set pesto aside while
grilling mushrooms (or chill pesto up to 2 hr.).

Brush all sides of mushroom caps with some of the oil
floating on the pesto. Place caps, gill-side down, on
BBQ preheated to medium-high. Grill 1 to 2 min. or until
marked. Flip over. Grill 1 to 2 min., or until mushrooms
are tender and juices start to pool in caps.

Carefully transfer (avoid tipping out juices) mushrooms
to serving platter. Spoon pesto into caps. Serve
mushrooms warm.

TIP: Alternatively, cook mushrooms in skillet on
stovetop on medium-high heat.

Use store-bought pesto.

RECIPE FROM: https://www.sobeys.com

Uncle Dirty Dave's Archives

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... All fungi are edible; but some only once.
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basalmic Grilled Mushrooms
Categories: Mushrooms
Yield: 4 Servings

As is this one:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buffalo Grilled Mushrooms
Categories: Mushrooms, Chilies, Cheese
Yield: 4 servings

1 1/2 lb Medium to large mixed
- mushrooms; stemmed
Olive oil
2 tb Buffalo-style hot sauce
1 lg Garlic clove; fine chopped
Salt & black pepper
2 tb Unsalted butter; cubed,
- refrigerated
1 1/2 oz Firm blue cheese; sliced or
- crumbled
Few sprigs of parsley;
- garnish (opt)

Prepare a charcoal grill for two-zone cooking over high
heat by pouring the coals onto one half of the grill.
For a gas grill, heat all the burners, then off turn one
of the end burners before cooking. (See Tip.)

While the grill is heating, place the mushrooms in a
large bowl, and drizzle them generously with olive oil
(about 6 tablespoons). Put the hot sauce and garlic in a
medium cast-iron skillet.

When you’re ready to grill, bring the mushrooms,
skillet, salt, cold butter, a tightly folded paper towel
soaked with oil, oven mitt and tongs to the grill. (You
want the butter to stay cold, so if you’re worried about
it melting in the sun, bring it out in a cup over ice.)
Clean the grates with a grill brush, then oil the grates
with the paper towel.

Add the mushrooms gill-side up over the flame. Cook the
mushrooms, turning occasionally, until well browned and
tender, 6 to 15 minutes, depending on the size and type
of the mushroom. For a gas grill, close the lid between
flips, listening and keeping an eye out for flare-ups.
If liquid collects in the mushrooms while cooking, move
them to an area of the grill without fire beneath to
avoid flare-ups, then flip and return to direct heat.

When the mushrooms are almost done, add the skillet to
an area of the grill without flame beneath, so that
there’s indirect heat. Add the mushrooms to the skillet
as they finish. Season lightly with salt and add the
butter, stirring to combine until glossy. Season to
taste with salt, pepper and more hot sauce, then top
with blue cheese and, if using, parsley.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... Not all questions worth asking have answers...
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Re: Re: Grilled Mushrooms
By: Dave Drum to Ben Collver on Fri Jan 27 2023 05:29:00

This is on my "Round Tuit" list. About mid-pack. Bv)=

Thanks for these grilled mushroom recipes. They look delicious. The local restaurant supply store sells a case of 12 portabellos for an affordable price, so i will probably get a chance to try these recipes out.
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Ben Collver wrote to Dave Drum <=-

This is on my "Round Tuit" list. About mid-pack. Bv)=

Thanks for these grilled mushroom recipes. They look delicious. The local restaurant supply store sells a case of 12 portabellos for an affordable price, so i will probably get a chance to try these recipes out.

One of the things I do when making stuffed mushrooms or peppers is to
take the stem of the mushroom or the top of the pepper, dice it up and
add to the stuffing. I am not a believer in wasting anything tasty.

Here's on of my recipes that illustrates that usage:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Stuffed Peppers
Categories: Beef, Vegetables, Rice, Sauces
Yield: 6 Servings

6 lg Bell peppers; cored
1 lb Ground beef
1 c Rice; cooked
+=OR=+
1 c Instant rice
26 oz Jar marinara sauce
2 ts Salt
1/2 ts Garlic granules
1 md Onion; diced small
1 ts Dried leaf oregano

Cut a slice in stem end of peppers. Remove seeds and
wash thoroughly. Put the peppers in the microwave and
nuke for one minute. Wait a minute, then nuke for a
second minute.

Remove peppers.

Dice the onions. An "as seen on TV" onion chopper with
the small die plate works very well here. Dice the
tops that you removed from the peppers at the same
time.

Pull on your rubber gloves and dump everything except
the peppers and marinara sauce into a mixing bowl.
knead and squeeze and mix like you are making mud pies
until all ingredients are well distributed.

Stuff each pepper and stand upright in crock pot.

Pour marinara sauce over peppers. Cover and cook for
3 hours (approx) on high. Or 5 hours on low. Test a
pepper w/fork for doneness.

Serve with sauce over the pepper. Side with au gratin
or mashed potatoes and green beans or corn. If serving
mash - the sauce makes an excellent gravy.

Uncle Dirty Dave's Kitchen

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