It's wonderfully easy -- and tasty -- to fire up the grill and cook some burgers for summer meals.

Around the Fourth of July, though, I get a bit tired of eating the same grilled foods.

I was excited to see these recipes from The Mushroom Council featuring, you guessed it, mushrooms.

Quick & Easy Barbecue Pork and Mushrooms

Yield: 4 servings

Preparation Time: 5 minutes

Cooking Time: 45 minutes (15 minutes rest time)

1 whole pork tenderloin, trimmed (about 1 pound)

1 tablespoon barbeque sauce, honey-smoked

2 Portabella mushroom caps, sliced into1/4 inch strips

1 tablespoon olive oil

1 tablespoon grill seasoning, mesquite

Pre-heat grill to 350 degrees. Place pork on a large sheet of aluminum foil. Rub the barbecue sauce on the pork. Spread the mushroom strips around the pork and drizzle oil over the pork and mushrooms. Sprinkle the grill seasoning over the mushrooms.

Fold the sides and ends of the foil up and crimp to seal. Place pork packet on the grill, close cover. Let the pork cook 45 minutes, remove from the grill and let rest 15 minutes. Carefully unwrap the foil and remove the pork.

Cut into 4 sections. With 2 forks, shred the pork. Mix the shredded pork with some of the remaining juices from the foil to moisten. Top with the mushrooms and serve.

Recipe courtesy of the Mushroom Council and mushroominfo.com

Mushroom Flatbread

Yield: 2 servings

Serving Size: 1 flatbread

6 ounces white button mushrooms

6 ounces cremini mushrooms

freshly ground black pepper

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

2 12-inch light whole wheat wraps

1 cup shredded reduced-fat Monterey Jack or Cheddar cheese

Preheat oven to 400 degrees. Chop mushrooms into 1/4-inch pieces. Heat a medium skillet over medium-high heat. Add meat and cook, breaking meat into very small bits. Drain. Season with freshly ground black pepper. Remove from pan and reserve. Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes. Drain. Add beef back to pan and combine with mushrooms. In a small bowl, combine ricotta cheese, oregano and basil. Spread cheese mixture on two 12-inch light whole wheat wraps, dividing evenly. Layer equal amounts beef and mushroom mixture on top of the cheese mixture. Sprinkle with the grated cheese.

Place the pizza directly on the oven rack. Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

Recipe adapted from MyPlate for Moms and Elizabeth M. Ward, M.S., R.D.

Dawn Minty can be reached at 706-571-8512 and dminty@ledger-enquirer.com