CONTEST-WINNING GRILLED MUSHROOMS
Grilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. -Melanie Knoll, Marshalltown, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.
Nutrition Facts : Calories 77 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
GRILLED SPICED WHITE MUSHROOMS
Provided by Chris Schlesinger
Categories Mushroom Side Vegetarian Low/No Sugar Backyard BBQ Summer Grill/Barbecue Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
- Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
- Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.
MUSHROOMS WITH BéARNAISE YOGURT
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Provided by Chris Morocco
Categories Bon Appétit Mushroom Side Dinner Fall Winter Yogurt Tarragon Coriander Vegetarian Wheat/Gluten-Free Grill Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the yogurt:
- Bring shallot, tarragon sprigs, peppercorns, vinegar, and 1/3 cup water to a boil in a small skillet over medium heat and cook until liquid is nearly evaporated, 8-10 minutes. Let cool. Discard tarragon sprigs and transfer mixture to a small bowl. Add yogurt, lemon juice, oil, and chopped tarragon and mix well; season with salt.
- To assemble:
- Prepare a grill for medium heat. Finely grind coriander seeds in spice grinder or with mortar and pestle. Transfer to a small bowl and mix in salt, mustard powder, and paprika.
- Drizzle mushrooms with oil in a medium bowl; gently toss to coat. Season with rub. Grill, turning occasionally, until browned and tender, 6-8 minutes. Serve over yogurt topped with tarragon.
- Do Ahead
- Yogurt can be made 3 days ahead. Cover and chill.
GRILLED MUSHROOMS AND ONIONS IN FOIL
Onions and mushrooms are sliced, seasoned, and wrapped inside a durable packet of foil, crimped to seal, and placed on the grill. Super easy with big, bold flavor. A fantastic topper for steaks, potatoes, etc.
Provided by Tigerflip
Categories Side Dish Vegetables Onion
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat.
- Fold an 18-inch wide piece of aluminum foil so it is square.
- Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
- Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 3529.4 mg, Sugar 4.2 g
BBQ MUSHROOMS WITH BRAZILIAN SPICES
This is such a wonderful way to cook mushroom's on the Barbie. The spices give the mushroom's a wonderful flavour!
Provided by Tisme
Categories Brazilian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the mushrooms, garlic, lime juice and olive oil in a bowl.
- Season the mushroom mixture with salt and pepper and set aside to marinate for 20 minutes.
- To make the spice mix, combine all the spices together.
- Toss the spices through the mushroom mixture and allow to stand for 10 minutes.
- Place the mushrooms on a preheated BBQ plate (medium heat) & BBQ and grill, carefully turning mushroom's frequently, until the mushroom are a golden brown colour.
- Remove and serve.
BARBECUE MUSHROOM PIZZA
The key to this meatless version of BBQ chicken pizza is to get the mushrooms nicely browned and crisp before adding the BBQ sauce. Be sure to cook them undisturbed for the first 5 minutes to initiate the browning. This will keep the mushrooms from being soggy and will create a meaty, crispy topping for the pizza.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450˚ F. Whisk the vinegar, sugar and a pinch of salt in a small bowl, then add the sliced red onion and submerge in the vinegar; set aside to pickle.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, undisturbed, until golden brown on the bottom, 5 minutes. Stir and continue to cook, stirring occasionally, until crisp in spots and golden brown, 5 more minutes. Add the garlic and cook, stirring, 1 minute. Add 1/3 cup barbecue sauce and 2 tablespoons water and cook, stirring, until most of the liquid is absorbed and the mushrooms are glazed, 2 to 3 minutes. Remove from the heat.
- Coat a baking sheet with the remaining 3 tablespoons olive oil. Add the pizza dough and stretch into an 11-by-13-inch oval. Top with the remaining 1/4 cup barbecue sauce and spread using the back of a spoon, leaving a 1/2-inch border. Sprinkle with the gouda, then top with the mushrooms, then the Monterey Jack. Put the baking sheet directly on the hot pizza stone or inverted baking sheet. Bake until the crust is golden brown on the bottom and around the edges, 15 to 20 minutes.
- Slide the pizza onto a large cutting board. Drain the red onion and scatter over the pizza, along with the scallion and cilantro. Cut into pieces.
GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill. Preheat the oven to 350 degrees F.
- Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
- To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
- To serve, place on large platter, and sprinkle with remaining parsley.
QUICK BBQ GARLIC MUSHROOMS
This is a technique I came up with quite accidentally and it's not so much the ingredients listed below that matter but the technique that gives a quick way to cook mushrooms on a barbecue or in a pan that have that nice moist texture throughout just like they were slowly cooked in an oven. I'm sure all the lovely stuffed garlic mushroom recipes on 'zaar will work well this way!
Provided by Peter J
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- For the mushrooms field mushrooms are best but make sure they are nice and round in shape rather than flat. Remove the stems.
- Stuff the mushrooms full of garlic, don't be scared because anyone that doesn't like you with garlic breath probably didn't like you to begin with!
- Drizzle some olive oil over each mushroom.
- Place on a lightly oiled barbecue plate at medium temperature for a minute or two with the cup of the mushroom facing up. Check occasionally and cook until it is lightly browned on the bottom.
- Flip the mushroom over and cook a further two minutes on the other side.
- After two minutes flip again, scooping any lost garlic back into the cup of the mushroom (very important!).
- Now use a pair of tongs and tap each mushroom lightly in around ten places around the outside area. This is the trick and you should see the juices rising to the top and is what gives a juicy rather than dry flavor.
- Cook around another five minutes depending on barbecue temperature. Sometimes I like to turn the plate off at this point and leave for slowly cook for around ten minutes instead.
Nutrition Facts : Calories 39, Fat 2.4, SaturatedFat 0.3, Sodium 3.1, Carbohydrate 3.6, Fiber 0.5, Sugar 0.8, Protein 1.6
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