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.
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.
MUSHROOM SKEWERS
Make and share this Mushroom Skewers recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
- Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling.
- Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.
Nutrition Facts : Calories 50, Fat 3.6, SaturatedFat 0.5, Sodium 7.1, Carbohydrate 3.7, Fiber 0.8, Sugar 2.6, Protein 1.3
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.
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.
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