Showing posts with label grilled mushrooms. Show all posts
Showing posts with label grilled mushrooms. Show all posts

Monday, July 22, 2013

Grilled Mushrooms

To keep things lively and interesting around here, we're inviting some publishing professionals to be our guests. Keep an eye open. About once a month we'll be bringing recipes from some of our friends in the business. Did you see Molly Weston's guest blog yesterday? Molly is quite a hostess and shared a couple of her favorite recipes. And in August, a popular editor will join us as a guest. Not telling who just yet . . .

So we're half way through the summer. By now, if you're anything like me you're hearing things like potato salad again? Baked beans? Not more cole slaw! So today I'm sharing something I saw in a magazine that blew me away. Could it really be that simple?

This is such a no brainer that I can't believe I've never done this before! Grilling mushrooms is easier than cooking mushrooms on the stove! And I wish we had smell-a-vision. The scent that wafts up from the aluminum foil packet is simply heavenly. And one more big bonus. No clean-up! Use heavy duty aluminum foil and simply turn back the foil to serve. When you're done, pitch it in the trash. Gotta love that!

This recipe is for one pound of mushrooms. You can use any kind of mushrooms that you like. I suspect that white mushrooms and crimini would be the prettiest if you're having company because they have a visually appealing shape. I mixed white mushrooms with shitaki and they were delicious.

Grilled Mushrooms

aluminum foil

1 pound mushrooms
2-3 cloves of garlic, minced
1/2 teaspoon sweet paprika
olive oil
1 tablespoon butter

Cut the mushroom caps into quarters, unless they're very small, in which case you can leave the caps whole.  Place them in a bowl and add the minced garlic, paprika, salt and pepper. Turn with a spoon a few times. Drizzle with olive oil. Mix.

Spread out a sheet of aluminum foil. Mound the mushroom mixture in a line in the middle. Cut the butter into tiny bits and scatter over the mushrooms.

Bring the sides up and fold to seal. Bend the ends over to seal. Grill for 20 minutes.

Fold back the foil and serve!

Saturday, October 15, 2011

Ode to My George Foreman Grill

Good News!

It's official, boys and girls ... I signed a contract for a new cozy mystery series.  I'll be writing this new series, about a woman who owns a boutique for pets, under the name Annie Knox (an homage to my parents:  my mom's middle name is Ann and my dad's middle name is Knox).  I love these new characters, and I can't wait to share details with you in upcoming posts.  But, for now, on to the food ....


When Mr. Wendy and I were newly affianced (I love that word!), a good friend gave us a George Foreman grill.  I will confess that I thought it was an odd choice of gift for a couple who had nearly 20 years of combined vegetarianism.  But, you know the saying about gifts and horses.  I smiled and thanked her.

And the George Foreman sat in a box in the cupboard for a few years.  Yes, you read that right:  years.  Then, one day, I came home to find Mr. Wendy leaning against the kitchen counter, the Foreman and its various bits spread out behind him amidst a sea of plastic bags. 

"I wanted a sandwich," he said.

Fair enough.  Even better, he made one for me.  It wasn't anything too fancy, just nice bread and a few slices of good cheese.  But, dang, the George Foreman transformed it from a mere sandwich to a panini. I was completely smitten with the melty cheese and toasty bread, all without the added fat and potential sogginess of butter or margarine.

We spent a couple of weeks putting the grill through its paces.  We tried all sorts of sandwich combos, along various other vegetarian savories (vegie burgers, marinated tofu, eggplant and zucchini . . . ).  We hit a couple of sour notes along the way (the barbecued seitan made a sticky, hideous mess).  But, in short, our lives were changed forever.

Recently I had a craving for something rich and tomato-y and cheesy.  This recipe for Portobello Parmesan was born (with the George Foreman making an important cameo appearance for flattening and pre-cooking the mushroom).

Portobello Parmesan

4 portobello mushroom caps, stems removed and gills scraped out
2 small vine-ripened tomatoes, sliced and the seeds removed
2/3 c. ricotta (low fat or nonfat is fine)
1/3 c. grated parmesan
1/4 c. fresh basil (minced or chiffonade)
pinch salt
pinch black pepper
4 slices mozzarella

Preheat a George Foreman grill or panini press.  Preheat the oven to 350.  Cook each mushroom cap on the grill/press for about 4 minutes (until flattened and fragrant, but not mushy).  Meanwhile, mix the ricotta, parmesan, basil, salt and pepper in a small bowl.

When the mushrooms are done, place them on a rack set over a 9x13 pan (or on a broiling pan - something that will allow the liquid from the mushrooms to drain off as they cook).  Top each mushroom cap with a few slices of tomato; divide the soft cheese mixture among the mushroom caps; and, finally, add a slice of mozzarella to each.  Place the mushrooms in the oven and bake for about 25 minutes (until the cheese is nicely melted).

Meanwhile, make spaghetti and your favorite red sauce (you can use jarred, or a simply concoction of olive oil, a smidge of garlic, crushed tomatoes, oregano, salt, and a dash of sugar).  Serve the mushrooms over pasta and sauce.  For more dainty eaters, a single mushroom cap would work for one person.  For us, it was two apiece.


Wendy (aka Annie Knox) is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.

Monday, February 15, 2010

Elegant and Quick!

My mother taught me something long, long ago. Elegant and quick can go hand-in-hand. A touch-up with a comb and a swish of lipstick can make any frazzled soccer mom or gal-on-the-go look pretty darned good.

Well, sometimes, that's how I feel about a meal. I want quick but I want elegant. There's nothing that makes a simple salad more elegant and TASTY than shavings of cheese. You don't need a cheese grater. Don't need a lot of time. Just a potato peeler and the best tasting cheese in your refrigerator.

Add a steak (yes, this ruins the vegetarian aspect, but then I wasn't going for vegetarian) and add grilled mushrooms, and you have an elegant QUICK meal.

Every time I go to the store, I get mushrooms. They act like a side dish without all the calories. I then eat guilt-free because I'm having basically protein and vegetables.

But it's the cheese that makes the meal that much better. Cheese is tasty, colorful.

Thanks to research that I've been doing for The Long Quiche Goodbye--research that is FUN, FUN, FUN--oh, poor me [tee-hee]--I've been learning about dozens of new cheeses. Really good cheese shops sho
uld be eager for you to taste before buying. That's what Charlotte, the owner of Fromagerie Bessette in A Cheese Shop Mystery series, does. A little taste of this, a little taste of that.

For the quick meal in the picture above, I used Mimolette, a cow's milk cheese from France as well as the Netherlands, similar in some ways to Edam. It's got a hard crust, yet the cheese is very tasty with overtones of hazelnuts. Its deep orange color comes from a natural colorant called annatto. If you were to see the whole ball of cheese, at first glance, you'd think cantaloupe!


So the next time you're thinking about dinner, which could be any minute now, think about what my mother taught me. Elegant can be quick and easy. Just consider adding a taste...just a morsel...of cheese.


By the way, if I haven't shared a photo of Charlotte's rescued cat, "Rags." Rags loves a little nip of cheese. Grated on his food. Purrrrrrr-fect. You can find out more about Rags, a Ragdoll cat, on my website by click this link: Rags the Ragdoll.

Last but not least, OUR OTHER NEWS:

Congrats to our own Julie Hyzy for being the IMBA top seller in January!!! Eggsecutive Orders is a terrific read! The honor is well-deserved. Way to go, Juluie.

Don't forget to enter your suggestion for the name of a fictional cupcake. You could have your name and cupcake written into BUTTERCREAM BUMP OFF! (The sequel to SPRINKLE WITH MURDER, which just received a *Starrred Review* from Publishers Weekly!). Send proof of your pre-order of SPRINKLE WITH MURDER along with your name and cupcake name to Jenn at

And finally, congratulations to Helen K. who suggested the winning Secret Ingredient for Mystery Kitchen’s Iron Chef contest! What was the secret ingredient? Find out during our next Iron Chef week in just a week!!! And keep reading our posts to find out how to enter our next contest!

Happy Valentine's Day!