11 grilled portabello cheese Recipes

portabella mushrooms, sliced, antipasto artichoke tapenade, arugula, roma tomato, olive oil, mustard, granulated garlic, wrap style tortilla, feta cheese, salt, pepper

olive oil, pizza crusts (i like boboli), minced garlic, garlic cloves, roasted, marinated artichoke hearts, drained and halved, baby portabello mushrooms, sliced, red onion, sliced (about 1/2 to 3/4 cup, depending on how much you like red onions!), red bell pepper , cut into 1/4 inch strips, then cut into 1 inch pieces, black olives, pitted and halved , preferably kalamati olives, fresh herb, chopped (i like basil, but you can use a mix), feta cheese, crumbled, italian cheese blend cheese, shredded

heirloom tomatoes, olive oil, white wine, garlic clove, minced, spinach, grilled portabello mushroom cap, salt and pepper, to taste, cooked linguine or 8 oz spaghetti, fresh grated parmesan cheese

portabello grilling mushrooms, granny smith apples, deli sliced swiss cheese, oven baked turkey, spicy brown mustard, miracle whip, your favorite panini bread (i use texas toast or portaguese rolls)

portabello mushrooms , wiped clean and stems removed (4 to 5 inches in diameter), boneless skinless chicken breasts, scallions, trimmed, italian bread (if using skinny loaf, cut on diagonal for increased surface area, or use more) or 7 slices french bread (if using skinny loaf, cut on diagonal for increased surface area, or use more), extra virgin olive oil, more for brushing, salt & freshly ground black pepper, fresh flat-leaf parsley, finely chopped, garlic cloves, finely chopped, penne, freshly grated parmesan cheese (optional)

portabella mushrooms (stems removed ), onion, chopped, tomatoes (lightly seeded and chopped ), fresh parsley, black pepper, kosher salt, olive oil, crumbled blue cheese or 10 -12 oz you can use gorgonzola, dried italian seasoned breadcrumbs

fresh tuna steaks, 1-inch thick (8 oz each), lemon , zested, fresh rosemary, handful flat leaf parsley, garlic cloves, crushed, coarse salt, black pepper, extra virgin olive oil, for cooking, balsamic vinegar, lemon, juiced, worcestershire sauce, extra virgin olive oil, plus more for drizzling, portabello mushroom cap, coarse salt, black pepper, firm plum tomatoes, seeded and diced, fresh rosemary, leaves finely chopped, fresh smoked mozzarella cheese, thinly sliced

olive oil, balsamic vinegar, dried oregano, dried thyme, garlic, minced, pepper, salt, portabello mushrooms, thin sliced (4 slices each, 1-2 large slices per sandwich), red onion, cut in half and sliced, yellow tomatoes (you want 8 slices total), roasted red pepper, chopped (just a jar from the grocery store), red leaf lettuce, monterey jack pepper cheese (not too thin), hamburger buns (slider rolls lightly grilled), mayonnaise, fresh basil, fresh thyme, garlic, minced

zucchini, bell peppers, whole mushrooms (prefer portabello or baby bellos), asparagus, artichoke hearts, pine nuts, toasted, freshly grated romano cheese or 1 1/2 cups parmesan cheese, garlic cloves, dijon mustard or 1 tbsp whole grain mustard, fresh lemon juice, olive oil, balsamic vinegar, salt, pepper, garlic powder