Sesame Garlic Grilled Mushrooms Food

GRILLED GARLIC BUTTER MUSHROOMS

Steps:

• In a large bowl, mix the balsamic vinegar, soy sauce, and half the garlic. Add the mushrooms and gently toss the mushrooms so they are coated in the marinade. Set aside on your counter for 30 minutes.
• In a small saucepan melt the butter and add the remaining garlic and a pinch of salt.
• Oil your barbecue grill and preheat to medium. Skewer the mushrooms on kebab sticks. (See notes.)
• Grill the mushrooms for 5 minutes per side. When you flip them over, it is easiest to use two pairs of tongs. Set the grilled mushrooms on a plate and drizzle the garlic butter over the top. Serve immediately.

SESAME GARLIC GRILLED MUSHROOMS

Steps:

• Prepare the mushrooms. Wash thoroughly, then chop into halves or quarters. If your baby bellas are on the large side, I recommend chopping into quarters.
• In a large ziplock bag, combine soy sauce, honey, olive oil, lemon juice, ginger powder, pepper, and garlic. Shake the bag up to combine well, then add the chopped mushrooms. Gently rotate the bag to coat the mushrooms, then press out as much air as possible.
• Refrigerate for 30 minutes prior to skewering.
• Preheat grill to medium-high.
• Skewer the mushrooms, then place the skewers directly onto the grill grates. Cook 8 minutes, rotating once at the halfway point. Remove from the grill and enjoy!

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER

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.

GRILLED MUSHROOM KABOBS

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.

SAUTEED MUSHROOMS WITH SESAME AND GINGER

Steps:

• Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
• Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy!

GINGER SESAME GRILLED SHRIMP

Steps:

• Whisk together ginger, garlic, oil, and soy sauce.
• Pour mixture into a large zip top bag. Add shrimp and toss to coat. Marinate shrimp no longer than 15-20 mintues.
• While shrimp is marinating, preheat grill to medium high heat.
• Coat grill grid or grill wok with cooking spray.
• Place shrimp on grill grill and discard unused marinade.
• cook shrimp several minutes on each side or until pink. Do not overcook.

SESAME PORTOBELLO MUSHROOMS

Steps:

• Remove & discard stems from the mushrooms. Combine the remaining ingredients in a small bowl.
• Brush both sides of the mushroom cap with the sauce mixture. Grill the mushrooms top side up on a covered grill over medium heat for 3-4 minutes.
• Brush the tops with more sauce mixture then turn over, cook another 2 minutes.
• Baste again then flip over. Continue to grill for another 4-5 minutes or until tender when pressed with a spatula.
• Remove from the grill then cut diagonally into 1/2 inch thick slices.