John Miller
Grilled mushrooms are a delicious and healthy addition to any barbecue. They can be served as a side dish or used in tacos, burgers, or sandwiches. Mushrooms are low in calories, sodium, and carbohydrates, and they are a good source of antioxidants, Vitamin B, Copper, and Potassium. When grilling mushrooms, it is important to clean them properly, season them generously, and cook them until they are charred on the outside and juicy on the inside. There are several ways to grill mushrooms, including threading them onto skewers, grilling them in foil packets, or placing them directly on the grill grates.
| Characteristics | Values |
|---|---|
| Type of Mushrooms | Portobello, Cremini, Button, Field, White, Baby Bella |
| Marinade | Balsamic Vinegar, Soy Sauce, Olive Oil, Garlic, Black Pepper, Salt, Thyme, Rosemary |
| Cooking Method | Grill, Grill Pan, Foil Pack, Oven |
| Cooking Time | 4-5 minutes per side, 12-15 minutes in foil |
| Skewers | Metal or soaked wooden skewers |
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What You'll Learn
How to prepare mushrooms for barbequing
Preparing mushrooms for barbequing is a simple process. First, select your mushrooms. Portobellos are a popular choice due to their "meaty" texture, but you can also use button mushrooms, cremini mushrooms, or field mushrooms. If you plan to use skewers, choose mushrooms that are similar in size and shape so they cook evenly.
Once you've selected your mushrooms, it's time to clean them. Use a damp paper towel or kitchen towel to gently wipe away any visible dirt. Avoid rinsing the mushrooms under running water, as they will absorb too much moisture and become waterlogged. If you're using portobellos, remove and discard the stems. You can also use a small spoon to scrape away the gills from the underside of the caps, as they can turn your dish an unappetizing colour.
Now, it's time to season the mushrooms. Place them on a large plate or baking sheet. Drizzle them 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.
If you're using skewers, thread the mushrooms onto the skewers. Wooden skewers should be soaked in water or ice water for 20 minutes to prevent them from burning on the grill. If using portobellos, place the caps directly on the grill.
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Marinades and seasonings
When preparing the mushrooms, it's important to clean them first. Use a damp paper towel to gently wipe off any visible dirt. If you are using portobellos, remove the stems and scrape away the gills with a small spoon. The gills are edible, but they can turn your dish an unappetizing colour.
Once cleaned, place the mushrooms on a large plate or baking sheet and drizzle with olive oil, balsamic vinegar, and tamari. Sprinkle with salt and pepper and use your hands to ensure the mushrooms are thoroughly coated. If you are using skewers, thread the mushrooms onto the skewers before placing them on the grill. If you are using wooden skewers, remember to soak them in water for 20 minutes first.
Place the mushrooms on the grill, gill-side up, and brush them with the marinade as they cook. Cook for 3-4 minutes on each side for portobellos, and 4-5 minutes for smaller mushrooms. You can also grill the mushrooms in a foil pack with butter and seasoning for a quick and easy option.
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Barbequing techniques
Cleaning and Preparation
Firstly, select your mushrooms. Portobello, cremini, and button mushrooms are all great options for grilling. Clean the mushrooms by wiping them with a damp paper towel or kitchen towel to remove any dirt. If you are using portobellos, remove and discard the stems. For other types of mushrooms, trim off any dried-out ends.
Marinade
Prepare a marinade to enhance the mushrooms' flavour. In a shallow dish, whisk together ingredients such as olive oil, balsamic vinegar, soy sauce, garlic powder, black pepper, cayenne, rosemary, or thyme. Place the mushrooms in the marinade, coating both sides, and let them sit for at least 10 minutes.
Grilling
If you are using skewers, thread the mushrooms onto metal or soaked wooden skewers. If using wooden skewers, soak them in water for 20-30 minutes beforehand to prevent burning. For portobello mushrooms, place the whole caps directly on the grill. Heat your grill or grill pan to medium-high heat. Place the mushrooms on the grill, gill-side up, and cook until charred and tender, about 3-5 minutes per side. Brush the mushrooms with the marinade as they cook.
Garlic Butter
For an extra flavour boost, make a garlic butter sauce by mixing butter with garlic, herbs such as parsley, chives, dill, thyme, or basil, and a pinch of salt and pepper. After grilling the mushrooms, brush them with the garlic butter for a delicious, savoury coating.
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Grilling mushrooms in foil
Preparing the Grill and Foil
Start by preheating your grill to a high temperature, aiming for around 475-500°Fahrenheit. While the grill is heating up, prepare your foil packet. Take a piece of aluminum foil that's approximately 18 inches wide and 20 inches long. Place it with the dull side facing up.
Folding the Foil
Fold over the shorter ends of the foil to add a bit of sturdiness, and then fold over the longer ends. Bring them together to form a little pan for your mushrooms. You might need to pinch the corners to ensure they stay together.
Adding Oil and Mushrooms
Measure out some oil and use a basting brush or the back of a spoon to coat the surface of the foil. You can use avocado oil, canola oil, or olive oil, depending on your preference. Once the foil is coated, place your sliced mushrooms in the foil pan.
Seasoning and Cooking
Add your desired seasoning to the mushrooms. You can use kosher salt, black pepper, garlic, onion, or any other spices you like. Give everything a gentle stir with tongs, being careful not to tear the foil. Once your grill is preheated, place the foil with the mushrooms onto it, close the lid, and cook for about 5-25 minutes, depending on your desired level of doneness.
Serving
Carefully open the foil packet to check if the mushrooms are tender and juicy. You can transfer them to plates or bowls, or you can eat them directly from the foil, being careful of the hot juices. Enjoy your grilled mushrooms as a side dish or topping for hamburgers, pasta, or steak.
Feel free to experiment with different types of mushrooms, such as cremini, baby bella, or white button mushrooms, and adjust the cooking time as needed. Grilling mushrooms in foil is a versatile and convenient way to prepare this delicious dish.
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Barbequing mushrooms on skewers
Preparation:
First, select your mushrooms. Button mushrooms and cremini mushrooms work well for skewers. Choose mushrooms that are roughly the same size and shape so they cook evenly. If you're using portobellos, you can place the caps directly on the grill instead of skewering them. Clean the mushrooms with a damp paper towel or kitchen towel to remove any visible dirt. If using portobellos, remove the stems and scrape away the gills with a small spoon, as they can turn your dish an unappetizing hue.
Marinade:
Whisk together a marinade of balsamic vinegar, soy sauce, olive oil, and spices such as garlic powder, black pepper, and rosemary. You can also add minced garlic, but be aware that it may burn. Place the mushrooms in a shallow dish and coat them generously with the marinade. Let them sit for at least 10 minutes, but no longer than 30 minutes, or they may become too salty.
Skewering:
If you're using wooden skewers, be sure to soak them in ice water for about 20 minutes before adding the mushrooms. This will prevent the skewers from burning and charring on the grill. Thread the mushrooms onto the skewers, leaving enough space between each mushroom to ensure even cooking. You can also add other vegetables to create mixed veggie kebabs.
Grilling:
Preheat your grill or grill pan to medium-high heat. Place the mushroom skewers on the grill and cook for 4-5 minutes on each side, or until they are tender and browned. Brush the mushrooms with the remaining marinade as they cook to enhance the flavour.
Garlic Butter Option:
For an extra indulgent touch, make a garlic butter sauce by melting butter and mixing it with garlic, parsley, and salt and pepper to taste. After removing the mushroom skewers from the grill, brush them generously with the garlic butter.
Your barbequed mushroom skewers are now ready to serve! They make a delicious side dish or can be added to tacos, burgers, or sandwiches for a "meaty" vegetarian option. Enjoy!
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Frequently asked questions
Use a damp paper towel to gently wipe away any visible dirt from the mushrooms. Avoid rinsing them under running water as they will become waterlogged and won't absorb seasonings as well.
Popular options include button mushrooms, cremini (baby bella) mushrooms, and portobello mushrooms. Portobellos are larger and can be placed directly on grill grates, while smaller varieties like button and cremini mushrooms are often threaded onto skewers before grilling.
If you're using wooden skewers, it's recommended to soak them in water for about 20 minutes before adding the mushrooms. This prevents the skewers from burning and charring too quickly, which can lead to breakage.
A simple and effective marinade can be made by whisking together balsamic vinegar, soy sauce, garlic, and pepper. Other popular seasonings include olive oil, salt, black pepper, cayenne, rosemary, and thyme.
Grill the mushrooms for about 4-5 minutes on each side or until they are tender and charred to your liking. For mushrooms on skewers, this may take closer to 12-15 minutes, depending on the heat of your grill.
