Stake and Mushrooms
!/2lb Button Mushrooms
½ stick of butter
1 or 2tbl spoon granulated Garlic
In a frying pan or Cast Iron skillet melt butter, add Mushrooms and Garlic and stir till the Mushrooms are a deep golden drown. Serve over Stake.
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Portabella Burgers
Ingredients
4 portabella mushroom caps (about 5 in. wide; 1 to 1 1/4 lb. total)
1 to 2 tablespoons olive oil
2/3 to 3/4 cup canned peeled roasted red peppers, coarsely chopped
1/4 pound thin-sliced Swiss cheese
4 round sandwich buns (about 4 in. wide; 3/4 lb. total)
Butter or margarine (optional)
Salt and pepper
1 to 2 cup watercress leaves, rinsed and drained
Preparation
1. Rinse and drain mushrooms, then rub lightly with oil.
2. Lay the mushroom caps, cup (gill) sides down, on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
3. Cook until juices start to drip from the mushroom caps, about 5 minutes. Turn caps over and continue to cook until mushrooms are flexible and no longer firm when pressed, 5 to 7 minutes longer.
4. Lay an equal portion of the red peppers in each cap and cover with cheese. Continue cooking until cheese melts, about 3 minutes.
5. As cheese melts, split buns, butter if desired, and lay cut sides down on grill until lightly toasted.
6. Set a mushroom cap on each bun base, season with salt and pepper to taste, add a mound of watercress, and cover with the bun top.
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Grilled Portabella Burger
Ingredients
1 yellow bell pepper
4 tomato slices
1/3 cup green onions
large resealable food storage bag
2 teaspoons roasted garlic
2 teaspoons Montreal steak seasoning
1/2 teaspoon liquid smoke flavoring
2 tablespoons soy sauce
2 tablespoons olive oil
4 portabella mushroom caps
4 French hamburger rolls
butter-flavored vegetable cooking spray
2 slices mozzarella cheese
4 bibb lettuce leaves
Steps
1. Preheat grill.
2. Wash all vegetables. Remove mushroom stems, if needed. Slice pepper in half and remove seeds. Slice into 1/2-inch strips.
3. Slice off stem end of tomato. Cut tomato into 4 slices. Dice green onion into 1/4-inch pieces, including up to 1/2 of green section.
4. Place in food storage bag: garlic, steak seasoning, liquid smoke, soy sauce and olive oil; shake to mix. Add mushrooms, peppers and onions and shake to coat. Marinate for 5 minutes, turning occasionally.
5. Cut rolls in half. Spray grill with cooking spray and lay bread flat on grill. Close lid and grill for 1 minute. Remove rolls from grill and place on serving plates. 6. Place peppers on grill, close lid and grill for 2 minutes. While peppers are grilling, cut cheese in half.
7. Remove peppers from grill and place on rolls. Lay cheese slice on top of peppers.
8. Place mushrooms on grill, gill cap side up. Pour half marinade over mushrooms. Close lid and grill for 2 minutes. Turn mushrooms over and pour remaining marinade over mushrooms. Grill for additional 2 minutes. Remove mushrooms from grill and place on top of cheese.
9. Place one lettuce leaf on top of each sandwich. Top with other half of roll. Serve.
!/2lb Button Mushrooms
½ stick of butter
1 or 2tbl spoon granulated Garlic
In a frying pan or Cast Iron skillet melt butter, add Mushrooms and Garlic and stir till the Mushrooms are a deep golden drown. Serve over Stake.
----
Portabella Burgers
Ingredients
4 portabella mushroom caps (about 5 in. wide; 1 to 1 1/4 lb. total)
1 to 2 tablespoons olive oil
2/3 to 3/4 cup canned peeled roasted red peppers, coarsely chopped
1/4 pound thin-sliced Swiss cheese
4 round sandwich buns (about 4 in. wide; 3/4 lb. total)
Butter or margarine (optional)
Salt and pepper
1 to 2 cup watercress leaves, rinsed and drained
Preparation
1. Rinse and drain mushrooms, then rub lightly with oil.
2. Lay the mushroom caps, cup (gill) sides down, on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
3. Cook until juices start to drip from the mushroom caps, about 5 minutes. Turn caps over and continue to cook until mushrooms are flexible and no longer firm when pressed, 5 to 7 minutes longer.
4. Lay an equal portion of the red peppers in each cap and cover with cheese. Continue cooking until cheese melts, about 3 minutes.
5. As cheese melts, split buns, butter if desired, and lay cut sides down on grill until lightly toasted.
6. Set a mushroom cap on each bun base, season with salt and pepper to taste, add a mound of watercress, and cover with the bun top.
----
Grilled Portabella Burger
Ingredients
1 yellow bell pepper
4 tomato slices
1/3 cup green onions
large resealable food storage bag
2 teaspoons roasted garlic
2 teaspoons Montreal steak seasoning
1/2 teaspoon liquid smoke flavoring
2 tablespoons soy sauce
2 tablespoons olive oil
4 portabella mushroom caps
4 French hamburger rolls
butter-flavored vegetable cooking spray
2 slices mozzarella cheese
4 bibb lettuce leaves
Steps
1. Preheat grill.
2. Wash all vegetables. Remove mushroom stems, if needed. Slice pepper in half and remove seeds. Slice into 1/2-inch strips.
3. Slice off stem end of tomato. Cut tomato into 4 slices. Dice green onion into 1/4-inch pieces, including up to 1/2 of green section.
4. Place in food storage bag: garlic, steak seasoning, liquid smoke, soy sauce and olive oil; shake to mix. Add mushrooms, peppers and onions and shake to coat. Marinate for 5 minutes, turning occasionally.
5. Cut rolls in half. Spray grill with cooking spray and lay bread flat on grill. Close lid and grill for 1 minute. Remove rolls from grill and place on serving plates. 6. Place peppers on grill, close lid and grill for 2 minutes. While peppers are grilling, cut cheese in half.
7. Remove peppers from grill and place on rolls. Lay cheese slice on top of peppers.
8. Place mushrooms on grill, gill cap side up. Pour half marinade over mushrooms. Close lid and grill for 2 minutes. Turn mushrooms over and pour remaining marinade over mushrooms. Grill for additional 2 minutes. Remove mushrooms from grill and place on top of cheese.
9. Place one lettuce leaf on top of each sandwich. Top with other half of roll. Serve.
