5NEWS Grill: Earth Day Recipes
Grilled Portobello Burgers
4 large portobello mushroom caps, 1 inch thick, gills scraped and cleaned
3 TBSP. balsamic vinegar
2 tsp. worcestershire sauce
2 TBSP. extra-virgin olive oil
1 tsp. montreal steak seasoning
4 hamburger buns, sliced and toasted
8 slices of your favorite cheese
8 slices of tomato
1 red onion, thinly sliced
1/2 cup roasted red peppers strips, drained
1 cup spring greens, arugula or bean sprouts
Spread of your choice
Preheat the grill to medium-high heat.
Slice mushrooms in half, horizontally into 2 disks.
Place the cleaned mushrooms in a baking dish.
Whisk together the vinegar, worcestershire sauce, olive oil and steak seasoning.
Brush the mushrooms with vinegar mixture; drizzle mushrooms with any remaining vinegar mixture.
Let stand for at least 15 minutes.
Place the mushrooms on the grill rack and grill 4 to 6 minutes; turning half way through cooking time.
Make 4 mushroom stacks in this way; mushroom cheese slice, mushroom and cheese.
Place back on the grill until the cheese melts; about 1 minute or so.
Place the mushroom stacks onto toasted bun, top with red onion slices,
roasted red peppers, tomato slices and choice of greens.
Slather bun tops with your choice of spread.
Easy Baked Mushrooms
One pound fresh white mushrooms, halved
1 TBSP. olive oil
1/8 cup seasoned bread crumbs
1/8 cup panko bread crumbs
1/4 tsp. garlic powder
1/4 tsp. steak seasoning
Heat oven to 425 degrees.
Place the halved mushrooms on a baking sheet.
Drizzle with the olive oil; toss to coat.
Combine the two bread crumbs, garlic powder and steak seasoning.
Sprinkle mixture over the mushrooms and toss lightlly.
Bake uncovered, 18-20 minutes or until lightly browned.
Great as an appetizer or to serve with grilled meats.