Vegetarian Grill Recipes #1 of 3

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* Exported from MasterCook *

 

Grilled Portobello Burger

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Grilling Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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6 large portobello mushroom caps

1/2 cup roasted garlic teriyaki marinade & sauce

6 1 oz slices mozzarella cheese

1/4 cup mayonnaise

6 sourdough buns or hamburger rolls

 

Combine mushroom caps and teriyaki sauce in a heavy-duty zip-top plastic

bag, turning to coat. Seal and let stand 20 minutes.

Grill mushroom caps, covered with grill lid, over medium-high heat (350-400

degrees F) 2 minutes on each side. Top with cheese and grill 2 more minutes.

Spread mayonnaise on cut sides of buns. Grill, cut sides down, 1 minute or

until toasted. Place mushrooms on buns and serve immediately.

 

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* Exported from MasterCook *

 

Mushroom Burgers

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches Grilling

 

Amount Measure Ingredient -- Preparation Method

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1 red bell pepper

1 yellow bell pepper

1 sweet onion

1/4 cup white wine vinegar

2 tablespoons olive oil

2 cloves garlic -- minced

1/4 cup fresh basil -- chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

8 portobello mushroom caps

4 1-ounce slices mozzarella cheese

 

Cut each bell pepper into 8 strips; cut onion into 8 slices.

Combine vinegar and next 5 ingredients in a shallow dish or a large

heavy-duty zip-top plastic bag; add pepper strips and onion. Cover or seal and

chill 30 minutes. Add mushroom caps, cover or seal, and chill 30 more minutes,

turning occasionally.

Remove vegetables from marinade, reserving marinade, set mushroom caps

aside. Grill remaining vegetables, covered with grill lid, over medium high

heat (350-400 degrees) 10 minutes or until partially charred.

Place 4 mushroom caps upside down, and top evenly with grilled vegetables

and cheese slices; place remaining mushroom caps, right side up, over cheese.

Grill, covered with grill lid, over medium-high heat (350-400 degrees)

until cheese melts, turning once. Serve with reserved marinade.

 

 

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NOTES : NOTE: The mushroom caps themselves serve as the " buns " ; however, if you

prefer, you can serve them on hamburger buns.

* Exported from MasterCook *

 

Portobello Mushroom Burgers With Basil-Mustard Sauce

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sandwiches Grilling

 

Amount Measure Ingredient -- Preparation Method

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1 cup mayonnaise

1/3 cup shopped fresh basil

2 tablespoons Dijon mustard

1 teaspoon fresh lemon juice

1/3 cup olive oil

1 tablespoon minced garlic

1 1/2 cups mesquite wood chips -- soaked in cold

-- water 1 hour

-- (optional)

6 portobello -- ¥¥stems removed (6

to 5)

-- mushrooms

6 whole-grain hamburger buns -- split, up to 1/2-,

-- up to

-- 4-inch-diameter

6 large romaine lettuce leaves

6 large tomato slices

 

Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk

olive oil and garlic in another small bowl.

 

Prepare barbecue (medium-high heat). When coals turn white, drain chips, if

using, and scatter over coals. When wood chips begin to smoke, brush mushroom

caps on both sides with garlic oil. Season with salt and pepper. Grill

mushrooms until tender and golden brown, about 4 minutes per side. Transfer to

platter; cover with foil to keep warm. Grill cut side of hamburger buns until

light golden, about 2 minutes.

 

Place bottom half of hamburger bun on each plate. Top each with 1 mushroom,

then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over

tomato and top with bun. Pass remaining basil-mustard sauce separately.

 

Serves 6.

 

Bon App‚tit July 1995

 

MC_Busted by Karen C. Greenlee

 

 

 

 

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