Dining Delights
Fresh takes on summer grilling By KRISTA WILKINSON-MIDGLEY Of The Edge One of the best things about summer is being able to escape from a hot, sticky kitchen and head outside to cook up a tasty meal on the grill. This method of cooking is also surprisingly healthy so long as you choose the right ingredients. And it can also be just as good for your wallet as it is for your waistline when filling vegetables replace meat-loaded recipes. Take grilling up a notch this season by experimenting with new ingredients, flavors and textures. Pizzas move out of the oven and onto the flame while toasted quesadillas with ripe avocados add bold flavors to summer nights. A side of grilled vegetables or fruit will fill the plate with color and nutrients. Classic barbecue favorites get a healthy makeover without sacrificing flavor or satisfaction. Pile burgers high with fresh tomatoes, onions and lettuce and serve on wholegrain buns or flatbreads. Mushrooms are the perfect way to add texture to a burger and introduce some veggie goodness to a dish. These super absorbent little fungi take on the flavor of whatever they are cooked with and can be a useful way to add volume to meals and make portions stretch further.
Simply chop up mushrooms to match the consistency of the ground beef or turkey, combine the meat and mushrooms, and grill up the patty. The result is a leaner, juicy burger with less calories and fat. Getting the most out of your meat is going to be even more important this summer as last year’s recordbreaking drought pushes the price of meat, particularly beef, to its highest level in decades. Plus, the mushrooms deliver important nutrients like vitamin D, B vitamins and antioxidants like selenium and ergothioneine that help maintain a healthy immune system. To get you started, take a look at these recipes courtesy of the Mushroom Council and Flatout Bread. For more meal ideas and information, visit www. mushroominfo.com and www. flatoutbread.com Mushroom Burger Wrap Serves 4 6 ounces white button mushrooms 6 ounces cremini mushrooms 4 2-ounce flatbreads 2 teaspoons plus 2 tablespoons canola oil 1/2 cup low-fat ricotta cheese 8 ounces 93-percent lean ground beef 1 large egg, lightly beaten 1/2 cup seasoned breadcrumbs 2 teaspoons dried basil or 1/4 cup chopped fresh basil
freshly ground black pepper Preheat grill. Chop mushrooms into 1/4-inch pieces. While grill heats, toss mushrooms with oil and season with black pepper. Cook mushrooms in one layer in a grill basket, in batches if necessary. Cook until one side is deep brown, about 4 minutes; turn and cook other side until a similar color is achieved, another 4 minutes. Cooking times may vary. In a large bowl, combine cooked mushrooms, ricotta cheese, ground beef, egg, breadcrumbs and basil. Form mixture into four burgers. Grill burgers over a direct heat for about five to seven minutes on each side, or until done. Serve in Flatout Flatbread or other flatbread. Mushroom Flatout Thin Crust Flatbread Pizza Serves 2 6 ounces white button mushrooms 6 ounces cremini mushrooms 2 12-inch Flatout Light Flatbreads freshly ground black pepper or other flatbread 4 ounces 93-percent lean ground beef 1 teaspoon olive oil 1 cup part-skim ricotta cheese 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup shredded reduced-fat Monterey Jack or Cheddar cheese Chop mushrooms into 1/4-inch pieces.
Heat olive oil in a medium skillet over medium-high heat. Add meat and mushrooms and cook, breaking meat into very small bits. Drain. Season with freshly ground black pepper. Remove from heat. In a small bowl, combine ricotta cheese, oregano, and basil. Spread the cheese mixture on two 12-inch flatbreads, dividing evenly. Layer equal amounts of the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the grated cheese. Place pizza directly on the grill and close lid. Cook for 8 to 10 minutes or until cheese melts and bread is crisp. Grilled Mushroom Quesadillas Serves 6 32 ounces fresh white button mushrooms, sliced 6 Flatout Light Original Flatbreads or other flatbread 2 tablespoons olive oil 1 teaspoon salt 2 cups (approximately 8 ounces) shredded cheese, such as reducedfat Cheddar and Monterey Jack, plus extra for garnish 2 ripe avocados, peeled, pitted and thinly sliced 6 tablespoons fresh cilantro leaves (optional) salsa verde and diced tomatoes, for garnish Preheat grill. While grill heats, toss mushrooms with oil and
sprinkle with salt. Cook mushrooms in one layer in a grill basket, in batches if necessary. Cook until one side is deep brown, about 4 minutes; turn and cook other side until a similar color is achieved, another 4 minutes. Cooking times may vary. Assemble quesadillas; distribute half the cheeses and avocado slices on left half of six flatbreads. Distribute cooked mushrooms and cilantro leaves among the flatbreads and top with remaining cheese. Fold flatbreads in half and grill for 2 to 4 minutes with lid closed until cheese begins to melt. Transfer to cutting board, cut into wedges and serve with salsa verde, tomatoes and additional cheese. Hot Grilling Tips • For a fast pizza, throw a flatbread on the grill. Layer with sauce, cheese and mushrooms and cook for 4 minutes or until the cheese melts. • To grill portabella mushrooms, lightly scoop out exposed gills, brush caps with oil or a simple marinade and grill for 4 to 6 minutes each side until they are a dark brown. • Cook delicate varieties of fresh mushrooms and smaller vegetables in a grilling basket to protect them from falling through the grate. • Leave space around each food item on the grill to allow for even cooking and smoke penetration.
Pictured clockwise from upper left: Grilled Mushroom Quesadillas; mushrooms – chopped and whole; a Mushroom Burger Wrap; a Mushroom Flatout Thin Crust Flatbreat Pizza. Photos for The Edge.
June 20, 2013
On the Edge of the Weekend
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