Steph’s Breakfast Grilled & Stuffed Portobello Mushrooms

Servings:	4	Difficulty:	Requires attention
Prep Time:	30 to 45 minutes	Cooking Time:	30 to 45 minutes

Description:

Juicy Portobello mushrooms stuffed with all your favourites, grilled up and ready to go in less then an hour.

 

Ingredients:

4 large Portobello mushrooms
4 slices Canadian back bacon cut into thin slices
1/2 cup diced Vidalia onions
1 Tbsp. unsalted butter
1/2 cup roasted red peppers cut into 1/4 inch strips
3/4 cup grated Swiss cheese
4 whole large eggs, beaten
Kosher salt and freshly cracked black pepper to taste

Directions:

1.  Clean Portobello mushrooms with damp towel and remove gills to produce a hollow plate in mushroom.  

2.  Place sauté pan on side burner on medium high heat, add butter and melt, add Vidalia onions and stir until onions soften and turn golden brown.  

3.  Add roasted red pepper and Canadian back bacon and stir until warmed through, add salt and pepper.  

4.  Remove from heat and divide in 4 equal portions. Place each portion in the Portobello mushrooms and spread out evenly.  

5.  Pour egg evenly into the mushrooms and top with grated cheese.  

6.  Place on indirect heat in grill, close lid and cook until cheese is melted and egg is set, 15-20minutes. Remove from grill and enjoy.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph’s Grilled Bruschetta

Servings:	5	Difficulty:	Easy to do
Prep Time:	15 to 20 Minutes	Cooking Time:	30 to 45 Minutes

 Description:

Need a quick starter for your weekend BBQ? Throw together a fresh mixture of tomatoes, onions, cheese and spices, Along with a lightly oiled grilled baguette and there you have it. Quick and easy grilled Bruschetta.

 

Ingredients:

8 large tomatoes, skinned, seeded and cut in half
1 Tbsp. unsalted butter
1 whole Vidalia onion, diced
1 Tbsp. crushed black peppercorns
1/2 cup cilantro, finely chopped
1 Pinch of kosher salt
1 baguette, cut into 1/2” slices
1/3 cup olive oil
15 slices buffalo milk mozzarella cheese

 Directions:

1.  Place tomatoes in smoker, and cold smoke with hickory wood for 15 minutes, remove from smoker, dice and set aside.

2.  In a sauté pan, melt butter and add diced onions and cook until tender (about 5 minutes), remove from heat, place in mixing bowl and let cool.

3.  Combine the onions, pepper, cilantro, salt and tomatoes and set aside.

4.  Brush both sides of baguette slices with olive oil and place on med-high grill until golden brown, turning once.

5.  Place the grilled baguette slices on a baking sheet and spoon 1 Tbsp. of tomato mixture on each, then top with a slice of mozzarella.

6.  Place on indirect heat of grill, close lid and bake until cheese begins to melt. Remove and serve immediately.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph’s Meditalian Mushroom Caps

Servings:	8	Difficulty:	Easy to Do
Prep Time:	0 to 15 Minutes	Cooking Time:	15 to 30 Minutes

 Description:

Cremini Mushrooms stuffed with goat cheese, garlic, herbs and spices. Place them on the grill and enjoy!

 

 Ingredients:

20 Cremini mushroom caps, cleaned, with stems removed
4 Tbsp. Steph’s Meditalian  Rub
2/3 cup goat cheese
4 Tbsp. mixed chopped fresh herbs—Italian parsley, chives etc....
4 cloves roasted garlic, minced
1 Tbsp. olive oil

Directions:

1.  Place goat cheese in mixing bowl, add chopped herbs, garlic and olive oil and mix well. Set aside.

2.  Place a pinch of Steph’s Meditalian Dry Rub in each mushroom cap and top with a spoonful of cheese mixture.

3.  Drizzle with olive oil and place on medium low grill.

4.  Grill until the bottoms of mushrooms are golden brown and cheese mixture is warmed throughout (about 4-6 minutes).

5.  Remove from grill and serve immediately.  

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph's Stuffed Baby White Zucchini  

Servings:	3	Difficulty:	Requires attention
Prep Time:	15 to 30 Minutes	Cooking Time:	15 to 30 minutes

 Description:

A quick and easy favourite cooked all on the grill. Baby Zucchini's stuffed with grilled veggies and cheese, along with Steph’s Meditalian Dry Rub. It's sure to be a crowd pleaser.

 

 Ingredients:

6 baby white zucchini
1 1/2 cup assorted seasonal vegetables, like Portobello mushrooms, fresh corn, broccoli, sweet peppers, roma tomatoes etc…
2 Tbsp Steph’s Meditalian Dry Rub
2 Tbsp unsalted butter
2 Tbsp Parmasiano Reggiano

Directions:

1.  Lay zucchini on its side and cut small slice off bottom so it does not roll.

2.  On opposite side cut 1/3 off top to create the lid. Scoop out meat of zucchini, leaving sides and bottom intact, replace top on zucchini and set aside.

3.  Place assorted vegetables on grill and grill until golden brown, remove from grill and cut into medium dice.

4.  Place in mixing bowl; add butter, salt, pepper, dry rub and parmasiano reggiano.

5.  Fill each zucchini with mixture and replace top on zucchini.

6.  Place on medium low grill, close lid and grill bake until warmed through, about 10-15 minutes, serve immediately.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph’s Tequila Shot Shrimp 

Servings:	8	Difficulty:	Easy to do
Prep Time:	30 to 45 minutes	Cooking Time:	15 to 30 minutes

Description:

A new twist on the original shrimp cocktail. Marinated grilled shrimp placed in a shot glass lined with lemon and kosher salt and filled with very good quality tequila. Prepare yourself for tasty sensation.

 Ingredients:

16 large tail-on shelled and de-veined shrimp
Zest of 1 lemon
Juice of 1/2 lemon
3 oz. very good quality tequila
Pinch of kosher salt and freshly cracked black pepper
4 Tbsp. finely chopped cilantro
2 Seeded and finely chopped Jalapeno peppers
8 Tall shot glasses, 2 oz.
Kosher salt in plate to rim shot glasses
8 whole Jalapeno peppers for garnish
8 lemon segments for garnish
8 oz. very good quality tequila

 Directions:

1.  Add first 8 ingredients in non-reactive bowl and toss until shrimps are evenly coated.

2.  Marinate in fridge for 20 minutes tossing them frequently.

3.  Drain off excess liquid and place on very hot grill.

4.  Cook until shrimps turns pink, turning once. Remove from grill and set aside.

5.  Take shot glasses and rub lemon juice on rim and invert glass and place in kosher slat to rim top of glass.

6.  Pour 1 oz. tequila in glass then place 2 shrimps, tail up, in glass. Garnish with
whole Jalapeno pepper, lemon segment and serve.

 Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info