STUFFED-MUSHROOM SKEWERS
Stuffed mushrooms are an all-time favorite appetizer. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.
- Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.
- Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
- Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.
MUSHROOM KABOBS
This is a wonderful kabob for grilling. With more types of mushrooms available in the grocery store, you can now make these year-round using an assortment of button, portabello, shiitake, and crimini mushrooms.
Provided by Bob Cody
Categories 100+ Everyday Cooking Recipes Vegan
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat.
- Thread mushrooms and peppers alternately on skewers.
- In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper. Brush mushrooms and peppers with this flavored oil.
- Brush grate with oil, and place kabobs on the grill. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 6.5 g, Fat 13.8 g, Fiber 2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 149.9 mg, Sugar 3.5 g
GRILLED MUSHROOM KABOBS
Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. -Melissa Hoddinott, Sherwood Park, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel., On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high until butter is melted, 30-45 seconds. Whisk to combine. Reserve half the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture., Grill kabobs, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.
Nutrition Facts : Calories 161 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 393mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
GARLIC MUSHROOM KABOBS
The best and easiest mushrooms ever! It's so good, you'll want to make it every single day of the week!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, whisk together balsamic vinegar, olive oil, garlic, oregano and basil; season with salt and pepper, to taste. Stir in mushrooms and let sit for 10-15 minutes. Thread mushrooms onto skewers and place onto prepared baking sheet. Place into oven and roast until tender, about 15-20 minutes.* Serve immediately, garnished with parsley, if desired.
BEEF, PEPPER & MUSHROOM KABOBS
Make and share this Beef, Pepper & Mushroom Kabobs recipe from Food.com.
Provided by Dancer
Categories Free Of...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from beef steak; cut into 1 1/4-inch pieces.
- In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
- Prepare rice according to package directions; keep warm.
- Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
- Season with salt. Serve kabobs with rice. Makes 4 servings (serving size; 1 kabob and 3/4 cup rice) Total preparation and cooking time: 30 minutes Cook's Tip: To grill, place kabobs on grid over medium, ash-covered cools.
- Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.
GRILLED MUSHROOM SKEWERS
To keep the mushrooms from falling through the grates, I skewered them (everything is better on a stick, or at least my 3-yr old thinks so).
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h1m
Number Of Ingredients 11
Steps:
- Place 10 medium skewers into a baking dish and cover with water. It's important to soak the skewers for at least 15 minutes (more is better) or they will burn too quickly on the grill.
- Place all of the marinade ingredients in a food processor and pulse several times until marinade is nearly smooth.
- Rinse your mushrooms and pat dry. Cut each mushroom in half, so each piece has half of the mushroom stem.
- Place the mushroom halves into a large gallon-size ziploc bag, or a medium bowl and pour in the marinade. Shake the bag until all of the mushrooms are evenly coated in marinade. Refrigerate and marinate for 30-45 minutes.
- Preheat your grill about 300˚F
- Skewer the mushrooms snugly onto the bamboo/wooden skewers that have been soaking (no need to dry the skewers). Skewering the mushrooms was a little annoying at first until I got the hang of things. I've found that it's easiest to skewer them by twisting them onto the stick. If you just push the stick through, it may cause the mushroom to crack.
- Place the skewered mushrooms on the hot grill for about 3 minutes per side, making sure the mushrooms do not burn to the grill. The mushrooms are done when they are soft; as mushrooms should be :) Remove from the grill. Cover with foil to keep them warm until ready to serve.
MUSHROOM KABOBS
This is a wonderful kabob for fall grilling, when all the mushrooms are fruiting. With more types of mushrooms available in the grocery store, you can now make these year round using an assortment of button, portabello, shitaake, and crimini mushrooms.
Provided by Chippie1
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat.
- Thread mushrooms and peppers alternately on skewers.
- In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper.
- Brush mushrooms and peppers with this flavored oil.
- Brush grate with oil, and place kabobs on the grill.
- Baste frequently with oil mixture.
- Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.
Nutrition Facts : Calories 147.6, Fat 13.8, SaturatedFat 1.9, Sodium 148.7, Carbohydrate 6.5, Fiber 2, Sugar 3.6, Protein 1.4
STUFFED-MUSHROOM SKEWERS
Stuffed mushrooms are an all-time favorite appetizer. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium-high heat.
- Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.
- Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.
- Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
- Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.
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- Cut all the vegetables into the appropriate size, so that they all cook at the same rate. Place all the vegetables in a large bowl. Add the olive oil, minced garlic, dry herbs, fresh herbs and minced garlic. You can also add balsamic, red wine or sherry vinegar. Mix to combine.
- Thread all the vegetables onto metal or bamboo skewers. You can place them on the skewers in any order, just make sure to end the skewer with a pepper or a mushroom. The zucchini, tomatoes, and onions may slide right off and then can go between your grill grates when you're flipping them over or taking them off the grill.
- Preheat your grill on high for at least 15 minutes, covered. Clean the grill grates and then use a wad of paper towels dipped in oil and a pair of tongs to brush over the grill grates several times.
- Place the kebabs on the hot grill, decrease the heat just a bit to medium-high and grill for about 15 minutes total, just until the vegetables and mushrooms are tender and as golden as you like them to be, turning them over halfway through.
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- Add balsamic vinegar, olive oil, basil, garlic and salt and pepper to a small container or ziploc bag. Mix until it is thoroughly combined.
- Remove from refrigerator after meat has marinated, and slide alternating pieces of meat and mushroom onto the skewers.
CHICKEN KABOBS WITH MUSHROOMS, ZUCCHINI AND PEPPERS
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Ratings 1Category MainCuisine GreekTotal Time 6 hrs 35 mins
- In a large bowl mix all ingredients for the marinade together and add meat. Make sure all meat pieces are covered with marinade. Cover with plastic wrap and refrigerate for at least 6 hours.
- Brush grill grate with oil. Place kabobs on preheated grill and cook for at around 15 minutes, turning once, until juices run clear.
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4.5/5 (114)Total Time 35 minsCategory Main DishesCalories 383 per serving
- In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.
- Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
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5/5 (18)Total Time 20 minsCategory SideCalories 93 per serving
- Place the skewers on the grill. Cook for 4-5 minutes per side or until mushrooms are tender and browned.
- Place the butter and garlic in a small bowl. Microwave in 30 second increments or until butter is melted. Stir in the parsley and salt and pepper to taste.
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From beefitswhatsfordinner.com
Cuisine AmericanCategory EntréeServings 4Total Time 30 mins
- Trim fat from beef To Sirloin Steak; cut into 1-1/4-inch pieces. In large bowl, whisk together Marinade ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Discard Marinade.
- Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 11 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally; season with salt. Serve kabobs with rice.
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- In a medium bowl stir together all ingredients for the marinade. Add beef chunks, toss to coat, cover tightly and chill for 15 minutes, or up to one hour if you have the time.
- Skewer the beef and mushrooms making sure to leave a little space between each piece for even cooking. Discard marinade.
- Use tongs to transfer skewers to a preheated grill. Rotate skewers every few minutes until mushrooms are tender and steak is cooked to your desired doneness (for me this was about 8 minutes for medium doneness).
- Remove skewers from the grill. Stir together butter and parsley and brush onto the mushrooms just before serving.
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Category Apps & Sides
- Arrange ingredients on the skewers in the pattern you prefer. Place onto a rimmed platter or baking sheet.
- Place kabobs onto grill heated to medium heat and cook 4 to 5 minutes on both sides for a total of 8 to 10 minutes. Remove kabobs to a serving tray.
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