Laura Smith
Grilled mushrooms are a delicious and healthy treat that can be cooked on an indoor or outdoor grill. They are a great vegetarian option for a barbecue and can be served as a side dish or used as a meat substitute in recipes such as tacos, burgers, and pasta. Portobello mushrooms are a popular choice for grilling due to their large size and meaty texture, but other varieties such as cremini, shiitake, and king oyster mushrooms can also be grilled. To prepare grilled mushrooms, you will need to clean and season or marinate the mushrooms before placing them on the grill. The grilling process is quick and easy, resulting in juicy and charred mushrooms that are full of flavour.
| Characteristics | Values |
|---|---|
| Types of Mushrooms | Portobello, Cremini, White Button, Oyster, Porcini, Chanterelles, Shiitake, King Oyster, Enoki, Chicken of the Woods |
| Marinade Ingredients | Olive Oil, Balsamic Vinegar, Tamari, Salt, Pepper, Garlic, Parmesan Cheese, Italian Seasoning, Honey, Soy Sauce |
| Marinade Time | 10-40 minutes |
| Grill Temperature | 450-500°F |
| Grill Time | 4-5-8 minutes per side |
| Grill Marks | Cross-hatched |
| Grill Sides | Gill side up |
| Serving Suggestions | Tacos, Burgers, Pasta, Salads, Couscous, Polenta, Rice, Buns, Side Dish |
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What You'll Learn
How to prepare mushroom caps for barbecuing
Preparing mushroom caps for barbecuing is a simple process. You can use a variety of mushrooms, such as portobello, cremini, or button mushrooms. Here is a step-by-step guide:
- Cleaning and Trimming: Start by gently wiping the mushroom caps with a damp cloth or a slightly moistened paper towel to remove any dirt. If you are using portobello mushrooms, remove and discard the stems. For cremini mushrooms, trim the stems as needed.
- Scooping out the Gills: Using a small spoon, gently scrape and scoop out the gills from under the caps of the portobello mushrooms. The gills are edible, but they may turn your dish a dark colour and can have an earthy taste. Removing them will enhance the flavour and colour of your dish.
- Slicing and Skewering (for smaller mushrooms): If you are using smaller varieties of mushrooms, such as cremini or button mushrooms, slice them into thick wedges or strips. Thread the mushroom pieces onto skewers, ensuring the flat sides face outwards. This step can be skipped for larger mushrooms like portobellos.
- Marinating: Prepare a marinade by combining ingredients such as olive oil, balsamic vinegar, salt, pepper, garlic, herbs, and spices. Place the mushroom caps or skewers in a shallow dish or a zip-top bag, pour the marinade over them, and coat evenly. Marinate in the refrigerator for 10 to 40 minutes, depending on the mushroom variety.
- Preheating the Grill: Preheat your grill to a temperature between 450 to 500 degrees Fahrenheit. For smaller mushrooms on skewers, a temperature of 450 degrees Fahrenheit is ideal.
Your mushroom caps are now ready to be barbecued! Place them on the grill, following the specific instructions for the type of mushroom you are using.
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Marinating the mushroom caps
Cleaning and Prepping the Mushroom Caps:
Before marinating, it is essential to clean the mushroom caps gently. Use a damp cloth or a slightly moistened paper towel to wipe any dirt or residue from the caps. You can also trim the stems of the mushrooms and remove the gills under the caps, as they tend to taste bitter after grilling.
Choosing Your Marinade Ingredients:
The key to a delicious mushroom marinade is balancing savoury, tangy, and earthy flavours. Here are some suggested ingredients for your marinade:
- Balsamic vinegar: Adds a tangy depth of flavour.
- Olive oil: Provides a rich base for the marinade.
- Spices: Include black pepper, cayenne pepper, rosemary, or thyme for an aromatic kick.
- Garlic: Use garlic powder or minced garlic to enhance the savoury notes.
- Soy sauce: Brings an extra savoury umami boost.
- Honey: A touch of honey can add a hint of sweetness and promote caramelization.
Creating the Marinade:
In a shallow dish, whisk together your chosen marinade ingredients. Ensure the dish is large enough to accommodate the mushroom caps in a single layer. You can also combine the ingredients in a zip-top bag, which will make it easier to coat the mushrooms evenly.
Place the cleaned mushroom caps into the marinade, ensuring that both sides of the caps are well-coated. You can use your hands to gently rub the marinade onto the mushrooms. If using a bag, seal it tightly and press out any excess air.
Let the mushrooms marinate for at least 10 minutes and up to 30 minutes. Do not exceed the 40-minute mark, as the mushrooms will start to absorb too much liquid and become rubbery. During the marination, you can prepare the grill and preheat it to the desired temperature, typically around 450 degrees Fahrenheit.
Grilling the Marinated Mushroom Caps:
Once the mushrooms have finished marinating, remove them from the marinade and shake off any excess liquid. Place the mushroom caps on the preheated grill, gill-side up for portobellos, and cook until charred and tender. Smaller mushrooms like creminis should be skewered before grilling to prevent them from falling through the grates.
Grill the mushrooms for 4 to 8 minutes, depending on their size and your desired level of doneness. Flip the mushrooms halfway through to ensure even cooking.
Serving Suggestions:
These barbecue mushroom caps make a delicious side dish or can be served as a light main course. You can also chop them up and add them to tacos, burgers, or pasta for a hearty vegetarian option.
Feel free to experiment with different marinade ingredients and cooking times to find your perfect grilled mushroom caps!
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Grilling the mushroom caps
Grilling mushroom caps is an easy and delicious way to prepare a range of mushroom varieties. The key steps to grilling mushroom caps include preparation, marination, and grilling.
Preparation
Firstly, select your mushroom variety. Large mushroom caps, such as Portobello, Shiitake, or King Oyster mushrooms, are ideal for grilling due to their size and meaty texture. Clean the mushroom caps with a damp cloth or paper towel to remove any dirt. If using Portobello mushrooms, you may also choose to remove the stems and scrape out the gills under the cap, as they can taste dirty after grilling.
Marinade
To enhance the flavour of your mushroom caps, create a marinade by combining ingredients such as olive oil, balsamic vinegar, soy sauce, garlic, onion, salt, and pepper. Place the mushroom caps in a shallow dish or a zip-top bag, cover them with the marinade, and let them soak for 10 to 30 minutes. Avoid marinating for too long, as the mushrooms may become rubbery.
Grilling
Preheat your grill to a medium-high heat setting, around 450-500 degrees Fahrenheit. Place the mushroom caps on the grill grates, gill-side up for Portobello mushrooms. Grill the mushrooms for 4 to 8 minutes on each side, until they are charred and tender. The mushrooms are ready when the caps appear relaxed and open, and you can see grill marks on the surface.
Serving
Grilled mushroom caps can be served as a side dish or used in various recipes. They are delicious on their own, drizzled with melted garlic butter, or dressed with fresh herbs, chimichurri, or a tasty sauce. You can also slice the grilled mushroom caps and add them to tacos, burgers, pasta dishes, or salads for a hearty and flavourful addition.
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Barbecuing mushroom caps without a grill
While grilling is a popular way to cook mushroom caps, you can also barbecue them without a grill by using a grill pan on your stovetop. Here's a step-by-step guide to achieving juicy, flavorful mushroom caps without a grill:
Prepare the Mushrooms
Start by choosing the right mushrooms. Portobello mushrooms are a popular choice due to their meaty texture and large size. Clean the mushroom caps with a damp cloth or paper towel to remove any dirt. If you're using Portobello mushrooms, remove the stems by gently twisting or cutting them off. You can also use a small spoon to scrape away the gills under the cap, as they may taste dirty after grilling.
Make the Marinade
In a small bowl, whisk together the ingredients for your marinade. A classic combination includes balsamic vinegar, olive oil, lemon juice, garlic (freshly minced or powder), salt, and pepper. You can also add herbs like thyme or rosemary to enhance the flavor. If you want a sweeter marinade, you can add a drizzle of honey.
Marinate the Mushrooms
Place the mushrooms in a shallow dish with the top side up. Brush both sides of the mushrooms generously with the marinade, ensuring they are well-coated. If you have extra marinade, pour it into the wells of the mushroom caps. Let the mushrooms marinate for about 10 to 30 minutes at room temperature. Do not exceed 40 minutes, as the mushrooms may become rubbery.
Cook the Mushrooms
Heat a grill pan on your stovetop to medium heat. Grease the grill pan well to prevent sticking. Place the mushrooms on the grill pan, gill-side down. Grill the mushrooms for 4 to 5 minutes on the first side, then flip them and grill for an additional 2 to 5 minutes. The mushrooms are done when they are nicely charred and have a darkened color overall. The caps will also appear more open and relaxed when they are finished cooking.
Serving Suggestions
These grilled mushroom caps make a delicious and versatile side dish. You can serve them as-is or fill them with your favorite toppings, such as crumbled feta, spinach, or cream cheese. They also work well chopped up and added to tacos, pasta, or on top of a veggie burger. Enjoy the juicy, savory flavor of your barbecued mushroom caps!
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Storing leftover mushroom caps
If you have leftover grilled mushroom caps, let them cool, then place them in an airtight container in the fridge, where they will stay fresh for an additional 3-4 days. They can then be reheated in the microwave or oven.
If you have leftover raw mushroom caps, it is best to avoid storing them in plastic containers or bags, as plastic traps moisture, leading to discolouration, mould, and slime. Instead, store them in a brown paper bag, with or without paper towels, in the fridge. This will help to absorb any excess moisture and keep the mushrooms fresh for up to a week.
If you have a large quantity of leftover raw mushroom caps, you can also freeze them. Clean the mushrooms and transfer them to a freezer-safe bag or container. However, freezing may compromise their texture, so it is best to use these mushrooms for flavouring stocks or chopping into veggie burgers rather than frying.
For long-term storage of raw mushroom caps, dry the mushrooms thoroughly and store them in a vacuum-sealed bag or desiccant-packed jar. Desiccants, such as silica gel packs, will help to absorb any residual moisture and keep the mushrooms dry.
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Frequently asked questions
First, clean the mushroom caps with a damp cloth or paper towel. Then, remove the stems and use a spoon to gently scrape out the gills from underneath the cap.
Combine olive oil, balsamic vinegar, salt, pepper, Italian seasoning, and garlic in a shallow dish. You can also add honey, soy sauce, rosemary, thyme, cayenne, or Parmesan cheese to taste. Place the mushrooms in the marinade and leave for 10-40 minutes.
Preheat your barbecue to around 450°F. Place the mushrooms gill-side up on the grill and cook for 4-8 minutes. Flip the mushrooms and cook for another 4-8 minutes. The mushrooms are ready when they are tender and charred on both sides.
