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Summer Grilling with Mushrooms

 

Here’s another fast and healthy recipe for your summer grilling. I have been experimenting with mushroom blending and swapping for over a year now since hearing about it from the folks at The Woodlands at Phillip’s Mushrooms. I created a chili recipe using mushrooms and beef,http://www.fastandfuriouscook.com/soup-season/, and now have been focusing on grilling. In case you are not familiar with blending mushrooms it’s where you use half the beef and substitute the other half with mushrooms. In theory you cut out some of the calories and saturated fat by cooking this way.

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With swapping you cut out the meat all together using mushrooms in place of meat.
In both swapping and blending my first choice of mushrooms are the mighty portabella. They taste great, are easy to prepare and last long in the fridge compared with most other mushrooms in the grocery store. They are very similar to meat in their ability to fill you up especially if you try the following recipe with it’s burger bun, cheese, avocado, tomato, lettuce and salsa. It provides all the major food groups, and does it in a healthy way.

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This is also a very fast meal if you are using a gas grill it should take no more than 20 minutes from start to yummy finish. You can use just about any cheese on it like cheddar, provolone, swiss, gruyere, or even gouda. If you are gluten intolerant this is still a great entree without a bun. Try serving corn on the cob, and cole slaw with it for a new summer combo meal to share with family and friends. I think you will agree with me that it’s easy to cut out the meat once in a while when you eat hearty mushroom based meals.

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Grilled Portabella Mushrooms with Avocado and Salsa

4 large portabella mushrooms with caps removed
4 teaspoons garlic infused olive oil, or plain olive oil
6 tablespoons salsa
1 avocado, sliced
1 large tomato,sliced
4 hamburger buns

If using a charcoal grill, or gas grill get it fired up first.
Wash the portabella caps if needed and remove stems. Wipe caps to dry.
Brush caps with some of the olive oil, and save the rest for brushing and toasting the buns.
Brush buns with oil and toast buns then set aside.
Cook portabellas cap side down for 5-7 minutes covered. Flip and cook two minutes with gill side down.
Turn caps gill side up and top with 1 1/2 tablespoon of salsa. Cover grill and cook for two minutes.
Top with cheese and cover the grill to melt it.
Top the bottom part of burger bun with lettuce and tomato, add grilled portabella cheese side up then top the portabella with the avocado slices.
Serves four.

Note:
For an Italian version use goat cheese, or provolone and bruschetta topping.
Remove gills with a spoon if you like.

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2 Responses to Summer Grilling with Mushrooms

  • Dana says:

    I remember the first time we tried swapping a portabello for our steak. So surprised at how delicious it turned out. My meat loving husband even liked it!

    • Kurt Jacobson says:

      Very cool indeed. I am continuing the swapping/blending testing. While at the Eat,Write, Retreat food bloggers meeting in Philadelphia we were served a great tasting turkey burger blended with white mushrooms. It was moist and delicious. So far I have only posted one blending recipe and that was for chili. Here’s the recipe and post:http://www.fastandfuriouscook.com/soup-season/

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