Best 3 Grilled Potatoes And Mushrooms Recipes
Introducing the tantalizing flavors of grilled potatoes and mushrooms, a delectable duo that is sure to elevate your culinary experiences. Whether you're a seasoned grilling enthusiast or new to the art of outdoor cooking, this article will guide you through the process of creating mouthwatering grilled potato and mushroom dishes bursting with savory aromas and delightful textures. Discover the secrets to perfectly grilling tender potatoes and succulent mushrooms, ensuring they retain their natural flavors while adding a touch of smoky goodness. Unlock the secrets to creating a variety of tantalizing marinades and sauces that will transform your grilled potatoes and mushrooms into unforgettable side dishes or main course sensations.
Let's cook with our recipes!
GRILLED TILAPIA PACKETS WITH MUSHROOMS, ZUCCHINI AND POTATOES
Cooking fish on foil packets results in delicious moist flavors and practically zero clean-up. Try experimenting with other vegetables - you never know what you might discover.
Provided by Chef mariajane
Categories Tilapia
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut four 8x14 pieces of foil.
- .Preheat barbecue to medium.
- Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place Tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
- Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10-15 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 502.2, Fat 6.6, SaturatedFat 1.6, Cholesterol 64, Sodium 122.4, Carbohydrate 77.7, Fiber 10.1, Sugar 5.2, Protein 35.9
GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE
Steps:
- Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
- In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
- Heat a grill to high.
- Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
- Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.
GRILLED POTATOES AND MUSHROOMS
This is a hit around our house. If you like potatoes and mushrooms you will love this! The two are combined with a soupy sauce and fresh onion, then grilled in a foil pouch to perfection for a great taste sensation.
Provided by DRCOOP
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium to low heat.
- Lay a piece of foil large enough to hold all the ingredients flat on a table. Place the potatoes in the center of the foil, pour the soup over the potatoes, then top with the mushrooms and onion. Arrange the butter all over and around the vegetables and then top off with your favorite seasonings. Now either fold foil over to seal or use another large piece to seal the entire package.
- Grill over medium to low heat on a top rack, if possible, for 1 hour.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 47.3 g, Cholesterol 34.9 mg, Fat 16 g, Fiber 5.7 g, Protein 6.2 g, SaturatedFat 9 g, Sodium 390.2 mg, Sugar 3.4 g
Tips:
- Selecting the Right Potatoes: Choose firm, unblemished potatoes with smooth skin for grilling. Avoid potatoes that have been cut or have signs of sprouting.
- Soaking the Potatoes: Soaking the potatoes in cold water for at least 30 minutes before grilling helps remove excess starch, resulting in crispier potatoes.
- Slicing the Potatoes: Cut the potatoes into uniform slices or wedges to ensure even cooking. Thicker slices take longer to cook, while thinner slices cook faster.
- Seasoning the Potatoes: Use a combination of olive oil, salt, pepper, and herbs to season the potatoes. You can also add spices like paprika, garlic powder, or onion powder for extra flavor.
- Grilling the Potatoes: Grill the potatoes over medium heat, turning them occasionally, until they are tender and slightly charred. The cooking time may vary depending on the thickness of the potato slices.
- Adding the Mushrooms: Add the mushrooms to the grill towards the end of the cooking process. Mushrooms cook quickly, so avoid overcrowding the grill or they may steam instead of grilling.
- Serving Suggestions: Grilled potatoes and mushrooms can be served as a side dish or as a main course. You can also add them to salads, sandwiches, or wraps.
Conclusion:
Grilled potatoes and mushrooms are a delicious and versatile dish that can be enjoyed as a side dish or as a main course. With a few simple tips and tricks, you can easily create grilled potatoes and mushrooms that are crispy, flavorful, and packed with nutrients. Whether you're cooking for a weeknight dinner or a special occasion, this recipe is sure to be a hit.
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