GRILLED MUSHROOMS AND ONIONS IN FOIL
Onions and mushrooms are sliced, seasoned, and wrapped inside a durable packet of foil, crimped to seal, and placed on the grill. Super easy with big, bold flavor. A fantastic topper for steaks, potatoes, etc.
Provided by Tigerflip
Categories Side Dish Vegetables Onion
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat.
- Fold an 18-inch wide piece of aluminum foil so it is square.
- Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
- Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 3529.4 mg, Sugar 4.2 g
GRILLED BELL PEPPERS, ONION AND MUSHROOMS
Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
- When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
- Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 3 g
GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND RED ONIONS
Steps:
- Combine oil, balsamic vinegar, thyme and zest in bowl and whisk. Scrape off black gills under mushroom caps and discard. Wipe caps with damp cloth. Brush mushrooms generously with balsamic mixture and grill quickly over hot coals or under broiler. Brush peppers and onions with balsamic mixture and cook until crisp-tender. Slice vegetables thickly on diagonal, toss gently and season with salt and pepper. Arrange on plates with greens and sprouts. Wine Suggestions Try a rich Cabernet, Merlot or Syrah.
Nutrition Facts : Calories 140 calories
GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
- For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
- For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
- Heat a grill pan over medium-high heat.
- Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
- For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.
GRILLED PEPPERS, LEEKS AND PORTOBELLO MUSHROOMS
Steps:
- Build a charcoal fire or preheat gas grill.
- Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic.
- Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.
Nutrition Facts : Calories 180 calorie, Fat 14 grams, Fiber 3 grams
GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND RED ONIONS
Steps:
- Combine oil, balsamic vinegar, thyme and zest in bowl and whisk. Scrape off black gills under mushroom caps and discard. Wipe caps with damp cloth. Brush mushrooms generously with balsamic mixture and grill quickly over hot coals or under broiler. Brush peppers and onions with balsamic mixture and cook until crisp-tender. Slice vegetables thickly on diagonal, toss gently and season with salt and pepper. Arrange on plates with greens and sprouts. Wine Suggestions Try a rich Cabernet, Merlot or Syrah.
Nutrition Facts : Calories 140 calories
GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS
Categories Mushroom Onion Pepper Vegetable Vegetarian Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
- Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
- Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.
GRILLED PORTABELLA AND POBLANO TACOS
In these tacos, strips of meaty grilled portabella join up with grilled onions and poblano peppers, and then get a quick toss with smoky chipotle powder and tangy lime juice to create a taco filling so flavourful and satisfying that even the most devoted of meat eaters won't complain.
Provided by Mary Jenny
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a lightly oiled grill on medium-high heat.
- While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
- Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
- Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
- Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
- Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
- To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
Nutrition Facts : Calories 216.6, Fat 9.7, SaturatedFat 1.3, Sodium 77.6, Carbohydrate 30.2, Fiber 5.3, Sugar 5.1, Protein 5.4
PEPPERS, ONIONS AND MUSHROOMS
This is a lower fat, less expensive version of my Mushroom Duxelle recipe#155924. This also freezes so well that it is worth making large quanities...especially when any of the ingredients are on sale.
Provided by Happy Harry 2
Categories Onions
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
- Using large skillet, heat oil over medium-high heat.
- Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
- Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
- Add mushrooms, combining well.
- Add black pepper, garlic, and pepper flakes.
- Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
- Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
- Remove skillet from heat. Stir.
- Allow to cool. Peppers and mushrooms should still have body to them.
- I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
- I have kept this mix frozen for over a year without change in flavor.
Nutrition Facts : Calories 65.4, Fat 2.7, SaturatedFat 0.2, Sodium 101.7, Carbohydrate 9.9, Fiber 2.2, Sugar 4.1, Protein 2.3
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