Michael Davis
Barbecuing mushrooms is a great way to enhance their natural flavours and create a rich, smoky taste. Grilled mushrooms are a versatile dish, perfect as a hearty vegetarian main or a flavourful side. There are many ways to barbecue mushrooms, from grilling them directly on the barbecue to cooking them in a foil pack. Before grilling, mushrooms should be cleaned and seasoned with oil, salt, and pepper. They can also be marinated in a variety of ingredients, such as garlic, rosemary, lemon juice, soy sauce, or balsamic vinegar, to enhance their flavour. When grilling, mushrooms should be cooked for a few minutes on each side until they are charred and tender.
| Characteristics | Values |
|---|---|
| Preparation | Clean the mushrooms with a damp paper towel or kitchen towel. Remove the stems. |
| Marinade | Olive oil, balsamic vinegar, tamari, salt, pepper, garlic, rosemary, thyme, lemon juice, soy sauce, Italian dressing, butter, onion, cayenne, or other spices. |
| Cooking Method | Grill or grill pan. |
| Cooking Time | 4-15 minutes on each side, depending on the recipe. |
| Serving Suggestions | Tacos, mushroom burgers, sandwiches, side dish, or with grilled meat. |
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What You'll Learn
How to clean mushrooms before barbecuing
It is important to clean mushrooms before barbecuing to remove any dirt or grit. The key is to clean them thoroughly without letting them get waterlogged. Here are some tips on how to clean mushrooms before barbecuing:
Wiping with a Damp Cloth:
Use a damp paper towel or kitchen towel to wipe off any visible dirt from the mushrooms. This method is gentle and effective, ensuring the mushrooms remain dry.
Rinsing and Soaking:
If the mushrooms are particularly dirty, you can rinse them under running water while gently rubbing the dirty spots with your fingers. Make sure to dry them thoroughly with paper towels afterward. For mushrooms with lots of nooks and crannies, consider soaking them in a bowl of water to dislodge any debris. However, be cautious as mushrooms can absorb water easily.
Brushing:
For delicate mushrooms like morels, use a mushroom brush to gently remove any dirt or debris. Brush the mushrooms before halving them, then wash the halves in a bowl of water and dry them in a salad spinner.
Peeling and Trimming:
For certain types of mushrooms, like white button and cremini, you can use a paring knife to carefully peel or trim away any dirty or crusty parts. This method is time-consuming but ensures the mushrooms remain dry.
Timing:
It is generally recommended to clean mushrooms just before using them. This helps maintain their freshness and reduces the risk of them becoming waterlogged.
By following these steps, you can effectively clean mushrooms before barbecuing, ensuring they are free of dirt and grit while preserving their flavor and texture.
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Barbecuing portobello mushrooms
Portobello mushrooms are a great option for grilling due to their large caps and robust texture. They can be used as a meat substitute in burgers or served as a main dish. Here is a step-by-step guide to barbecuing portobello mushrooms:
Preparation
Firstly, clean the mushrooms with a damp paper towel or kitchen towel, removing any visible dirt. Avoid rinsing them under running water as they will become waterlogged and won't absorb the seasonings as well. If using portobellos, remove the stems and gills. The gills are edible but can turn your dish an unappetizing colour.
Seasoning
Place the mushrooms on a large plate or baking sheet. Drizzle them with extra virgin olive oil to prevent them from drying out and enhance their natural umami flavour. Sprinkle on some balsamic vinegar, tamari, sea salt, and freshly ground black pepper. Use your hands to ensure the mushrooms are thoroughly coated.
Cooking
Heat an outdoor grill or grill pan to medium heat. Place the portobello mushrooms on the grill, gill side up. Cook until the mushrooms are charred on the first side, then flip them over. They are ready when they are tender, juicy, and charred on both sides. This should take around 3-4 minutes on each side.
Serving
Portobello mushrooms make a great vegetarian burger. Stack the grilled mushroom on a bun with a slice of cheese, a fresh tomato, and some arugula. They can also be sliced and stuffed into tacos or served as a side dish.
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Barbecuing shiitake mushrooms
Shiitake mushrooms are a delicious and healthy treat, perfect for barbecuing. They have a rich, deep, earthy, and slightly smoky flavour, with a meaty texture.
Preparation
Firstly, clean the mushrooms. Wipe them with a damp paper or kitchen towel to remove any dirt. Do not rinse them under running water, as they will become waterlogged. If you are using larger shiitake mushrooms, you can keep the stems on as they will act as a 'handle' when eating. For smaller shiitake mushrooms, you may want to trim the stems.
Marinade
Shiitake mushrooms are perfect for marinating. Place them in a large Ziploc bag or plastic container and pour in your chosen marinade. Some good options include Italian dressing, olive oil, balsamic vinegar, and tamari. Leave the mushrooms to soak up the flavour for 15 minutes to an hour.
Cooking
When you are ready to cook the mushrooms, drain the marinade and preheat your barbecue to a medium heat. Place the mushrooms on the barbecue and cook until lightly browned. You can also grill them for a more charred effect. If you are barbecuing other foods, shiitake mushrooms go well with chicken, sausage, peppers, turkey, and steak.
Serving
Shiitake mushrooms are perfect for serving as a side dish. They also work well in tacos, burgers, pasta, stir-fries, soups, and grain bowls.
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How to make garlic butter barbecue mushrooms
Grilled garlic butter barbecue mushrooms are a delicious, healthy, and easy-to-make dish, perfect as a side or a vegetarian main course.
Ingredients
- Mushrooms Portobellos, Creminis, or Field mushrooms
- Butter
- Garlic
- Olive oil
- Salt and pepper
- Optional: balsamic vinegar, tamari, or soy sauce
Instructions
- Clean the mushrooms with a damp paper towel or kitchen towel. Avoid rinsing them under running water as they will become waterlogged.
- If using Portobellos or Field mushrooms, remove the stems. For Creminis, trim off any dried-out ends.
- Stuff the mushrooms with garlic. If using uncooked minced garlic, it may be preferable to cook it first to avoid bitterness.
- Drizzle olive oil over the mushrooms and season with salt and pepper. You can also add other seasonings like balsamic vinegar, tamari, or soy sauce to enhance the mushrooms' natural umami flavor.
- Place the mushrooms on a lightly oiled barbecue plate or grill at medium temperature, gill or cup side up.
- Cook for 4-6 minutes on each side, occasionally brushing with oil or marinade to keep them moist and enhance the flavor.
- Use a pair of tongs to tap each mushroom lightly around the outside area to release the juices and create a juicy texture.
- Cook for another 5 minutes, depending on the barbecue temperature. You can also turn off the heat at this point and let the mushrooms slowly cook for around 10 minutes.
- Serve hot and enjoy!
Grilled mushrooms are a versatile dish that can be served as a side or used in tacos, burgers, or sandwiches. They are a great option for vegetarians or as a flavorful side dish for meat lovers.
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How to make barbecue mushroom skewers
Grilled mushrooms are a delicious, healthy, and versatile addition to any meal. They are super easy to make and can be prepared in many ways. Here is a step-by-step guide on how to make barbecue mushroom skewers:
Ingredients
- Mushrooms (cremini, portobello, shiitake, or field mushrooms)
- Olive oil
- Balsamic vinegar
- Tamari or soy sauce
- Sea salt
- Black pepper
- Garlic (optional)
Step 1: Clean and Prepare the Mushrooms
Use a damp paper towel or a soft brush to gently wipe any visible dirt from the mushrooms. If using portobellos or field mushrooms, remove the stems. If using cremini mushrooms, trim off any dried-out ends, but leave the stems intact to provide structure during grilling.
Step 2: Season the Mushrooms
Place the mushrooms on a large plate or baking sheet. Drizzle olive oil, balsamic vinegar, and tamari or soy sauce over the mushrooms. Sprinkle with sea salt and black pepper, and use your hands to ensure the mushrooms are thoroughly coated.
Step 3: Assemble the Skewers
If using cremini mushrooms, thread them onto metal or soaked wooden skewers. If using portobellos, shiitake, or larger field mushrooms, you can skip this step and place the whole caps directly on the grill.
Step 4: Grill the Mushrooms
Heat an outdoor grill or grill pan to medium heat. Place the mushroom skewers or caps on the grill, gill side up. Cook until the mushrooms are charred on the first side, then flip them over.
Step 5: Serve
The mushrooms are ready when they are tender, juicy, and charred on both sides. Serve them as a side dish, slice them for tacos, or pile them onto a bun for a "meaty" vegetarian sandwich or burger.
Variations and Tips:
- For a garlicky twist, stuff the mushrooms with roasted garlic or brush them with olive oil infused with garlic.
- Marinate the mushrooms in Italian dressing, or a mixture of balsamic vinegar, soy sauce, and spices for an enhanced umami flavor.
- Grill the mushrooms in a foil packet with butter and seasoning for hassle-free cooking and cleanup.
- Choose mushrooms that are medium-sized and similar in size for even cooking.
- Tap each mushroom lightly around the outside area with tongs to create a juicy texture.
- Grill the mushrooms 4 to 6 inches away from the heat source for 4 to 6 minutes on each side, brushing with oil or marinade occasionally.
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Frequently asked questions
Portobello mushrooms are a popular choice for barbecuing due to their large caps and robust texture. They can be used as a meat substitute in burgers or served as a main dish. Cremini mushrooms are also a good option, especially if you plan to use skewers. If you want to barbecue garlic mushrooms, field mushrooms are best.
Wipe the mushrooms with a damp paper towel or kitchen towel to clean them, instead of rinsing them under running water. If you are using portobellos, remove the stems. You can leave the stems on cremini mushrooms, but trim off any dried-out ends. Place the mushrooms on a plate or in a bowl and drizzle with olive oil, balsamic vinegar, and tamari or soy sauce. Sprinkle with salt and pepper and use your hands to ensure the mushrooms are thoroughly coated.
Barbecue the mushrooms for 4 to 6 minutes on each side, brushing with oil or marinade occasionally to enhance flavour and moisture. The mushrooms are done when they are charred on the outside and juicy on the inside.
