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A Guide to Grilling Portobello Mushrooms

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Few foodies have ever heard of Kennett Square, the small town (population 6,195) in southeastern Pennsylvania that is the epicenter of fungi farming in the U.S. Here, about 1 million pounds of Agarius bisporous are harvested annually—half of the country’s supply of cultivated mushrooms.

Another thing many foodies don’t know is that white button mushrooms, brown cremini mushrooms (sometimes called “baby ‘bellas”) and portobello mushrooms are all the same—just harvested at different levels of maturity. This stratification of size and color extend the harvest time, as mushrooms can double in size in hours.

The first fungi farms were started by entrepreneurial Quakers. These practical and frugal people were disturbed by the unused space beneath the flats of carnations they were cultivating for the floral industry, and got the idea to grow mushrooms. They imported spores and mycelium from Europe, and the rest is history. Today, you’ll notice dozens of concrete bunkers built into the hillsides of Chester County, all housing mushrooms. About 60 farms are in operation in the area.

While we love often-maligned button mushrooms, we prefer their mature form, portobellos. With bowl-like caps that range in size from 3 to 6 inches and hearty, umami flavors, portobellos reach their full potential when exposed to live fire. They are meaty-tasting, and readily absorb the complex flavors of wood smoke. They lend themselves to an almost infinite number of preparations—many of them acceptable to the most strident vegetarian or vegan.

 

How to Prepare Portobello Mushrooms for Grilling
To prepare portobellos for grilling, wipe the caps with a damp paper towel. (Some people peel them. We don’t bother.) If desired—and especially if you are combining the mushrooms with other ingredients or intend to stuff them (see ideas below)—use the edge of a metal teaspoon to remove the stem and scrape out the black gills on the underside of the mushrooms. Slice or leave whole. Grill the mushrooms over a medium-hot fire for several minutes per side, or until they are tender and have exuded some of their juices. For sliced mushrooms, we find a grill basket to be very helpful.

 

How to Cook Portobello Mushrooms on the Grill
Here are some of our favorite uses and preparations:

1. Marinate the mushrooms in your favorite marinade.
Marinate the mushrooms in your favorite marinade, then drain and grill until tender over a medium-hot fire, about 4 to 5 minutes per side. Check out Steven’s book, Sauces, Rubs, and Marinades for some great options. Or mix 1 part vinegar (such as balsamic) to 3 parts olive oil, then add flavorings as desired.

 

2. Substitute a grilled portobello for a burger.
Top with cheese and your favorite burger accompaniments—sliced tomatoes, arugula, grilled onions, a poached or fried egg, etc.

 

3. Cook eggs in portobello caps.
Grill a portobello on both sides until it releases some of its liquid (one mushroom can hold as much as two tablespoons). Carefully break a large egg into the bowl of the cap. Season with salt and pepper. Cover the grill. Continue to cook the mushroom until the egg is done to your liking. Garnish with chopped fresh parsley or sliced scallions. Serve with grilled bread.

 

4. Mix sliced grilled portobellos with salad greens.
Toss with your favorite vinaigrette.

 

5. Make keto-friendly pizzas.
Grill whole portobellos over a medium-hot fire until they release most of their liquid. Remove from the grill. Spread prepared pizza or marinara sauce on the underside of the mushroom cap. Top with your favorite pizza toppings—cooked sausage or chorizo, pepperoni, etc., then finish with grated cheese and a dusting of fresh herbs. Return the mushrooms to the grill and cook until the cheese is bubbling, about 5 minutes. Serve immediately.

 

6. Make vegetarian fajitas with grilled portobellos.
Enfold grilled sliced portobellos, strips of grilled poblanos or bell peppers, grilled onions, and avocado wedges in flour or corn tortillas. Garnish the fajitas with grated or crumbled cheese, fresh pico de gallo or smoked salsa.

 

7. Add finely chopped portobellos to your ground meat for moist, juicy burgers.
Remove the gills from a portobello mushroom. Finely chop. Add to ground chicken, turkey, or lean ground beef, then make sliders or burgers according to your favorite recipe. The mushrooms will keep the burgers moist as they cook.

 

Grilled Portobello Mushroom Recipes
Chipotle Portobello Burgers
Get the Recipe »

 

Cognac Flambéed Grilled Cheese With Grilled Bread

Get the Recipe »

 

Portobello Mushroom Cheese Burgers
Get the Recipe »

 

What are your favorite ways to grill portobello mushrooms? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post A Guide to Grilling Portobello Mushrooms appeared first on Barbecuebible.com.

Homepage Feature,Hot Stuff,Recipes & Techniques,Vegetables,vegetables,vegetarian

By: Cialina TH
Title: A Guide to Grilling Portobello Mushrooms
Sourced From: barbecuebible.com/2020/04/24/grilling-portobello-mushrooms/
Published Date: 04/24/20

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Include Barbecue Shrimp Recipe

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shrimp, grill, spit

Include Barbecue Shrimp Recipe

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced

Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

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Barbecue Sauce For A Perfect Barbeque

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sauce, dip, cook

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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There Is More Then One Way To Prepare the Perfect Swiss Steak

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swiss steak, sirloin, meat

There Is More Then One Way To Prepare the Perfect Swiss Steak

More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.
The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or crockpot, or even cooked in a large skillet on top of the stove.
You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.
If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.
These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.
For the first recipe you will need the following ingredients:
a covered baking dish,
2 pounds of steak,
salt, pepper,
garlic powder,
1 onion sliced,
4 ounce can of drained mushrooms, and
1 15 ounce can of tomato sauce.
The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.
Place the steak into a baking dish top with the onion slice.
Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.
You can always add just a bit more tomato sauce or even a small amount of water if needed.
If you like your Swiss Steak a bit spiecier, try this one. You will need:
round or chuck steak, (tenderize the steak first),
15 ounce can of tomato sauce,
1 large onion sliced,
2 tablespoons of vinegar, and
8 ounces of your favorite picante sauce or salsa.
Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.
Serve with salad and (baked) potatoes.

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