Emma Wilson
Grilled mushrooms are a versatile dish that can be served as a side or incorporated into recipes as a meat substitute. Grilling enhances the natural flavours of mushrooms, giving them a rich, smoky taste that is difficult to achieve with other cooking methods. The process of grilling intensifies the flavour of mushrooms as they lose moisture. Mushrooms are also nutritious, containing antioxidants, vitamins, copper, and potassium, while being low in calories, sodium, and carbohydrates. Before grilling, mushrooms should be cleaned with a damp cloth or brush, then seasoned with oil, salt, pepper, and other spices. They can be cooked directly on the grill grates or threaded onto skewers, grilling for a few minutes on each side until tender and browned. Grilled mushrooms are a delicious and healthy addition to summer meals, providing a unique flavour and texture that is sure to impress.
| Characteristics | Values |
|---|---|
| Taste | Rich, smoky, savory, umami, buttery |
| Ease of cooking | Easy, super easy, insanely easy |
| Time | 15 minutes, 4-6 minutes per side, 3-4 minutes per side, 10-15 minutes |
| Seasoning | Salt, pepper, olive oil, garlic, rosemary, thyme, lemon juice, zest, soy sauce, balsamic reduction, tamari, parsley, chives, dill, basil, honey, Italian seasoning, wine, vinegar, fresh herbs |
| Type of mushroom | Portabellas, shiitakes, criminis (baby bellas), oyster mushrooms, cremini, white button, maitake, chanterelle, enoki |
| Type of grill | Outdoor grill, grill pan, grilling basket, foil packets, oven |
| Cleaning method | Damp cloth, damp paper towel, colander, pastry brush |
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What You'll Learn
Grilling intensifies mushrooms' flavour
Grilled mushrooms are a delicious, healthy, and versatile addition to any meal. Grilling intensifies the flavour of mushrooms, enhancing their natural savoury, umami taste. This is partly due to the high water content of mushrooms, which means that as they lose moisture during grilling, their flavour intensifies.
Mushrooms are like sponges when it comes to absorbing flavours. There are several ways to flavour mushrooms on the grill. One way is to marinate them in advance, allowing them to soak up the flavours. An oil-based marinade with ingredients such as olive oil, garlic, rosemary, thyme, lemon juice, soy sauce, or balsamic vinegar will help lock in moisture and create a rich, smoky flavour. If you don't want to marinate the mushrooms, you can season them directly on the grill. Mix olive oil, garlic, salt, and other seasonings, and baste or mop this onto the mushrooms as they cook.
When it comes to grilling mushrooms, different techniques should be used depending on the size of the mushroom. Medium to small mushrooms, such as criminis (baby bellas) or white button mushrooms, can be threaded onto skewers, making them easier to control on the grill. Larger mushrooms, such as portabellas or shiitake mushrooms, can be placed directly on the grill grates. Oyster mushrooms, with their delicate texture, are better suited for stovetop cooking or oven roasting.
Before grilling, clean the mushrooms gently with a damp cloth or paper towel to remove any dirt. If using wooden skewers, soak them in ice water for 20 minutes before adding the mushrooms to prevent burning. Preheat your grill to medium-high heat and place the mushrooms 4 to 6 inches from the heat source. Grill for 4 to 6 minutes on each side, brushing with oil or marinade to enhance flavour and moisture. The mushrooms are ready when they are charred on the outside and juicy on the inside.
With their intensified flavour and juicy texture, grilled mushrooms are a perfect side dish or vegetarian option, adding a burst of umami to any meal.
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Use an oil-based marinade to lock in moisture
Grilling mushrooms is a great way to enhance their natural flavours and create a rich, smoky taste. Mushrooms are like sponges when it comes to absorbing flavours, so it's important to prepare them properly before grilling.
One key step in grilling mushrooms is using an oil-based marinade to lock in moisture. Mushrooms have a high water content, and they can dry out quickly on the grill, so an oil-based marinade helps to prevent this. Olive oil is a popular choice for this purpose. You can also add herbs and spices to the marinade to infuse additional flavours into the mushrooms. For example, you can brush the mushrooms with olive oil infused with garlic, rosemary, or thyme. Alternatively, you can create a mixture of olive oil, vinegar, honey, garlic, and Italian seasoning.
Before marinating, it is important to clean the mushrooms gently. Use a damp cloth or paper towel to wipe off any visible dirt or debris. Avoid rinsing the mushrooms under running water, as they can become waterlogged and lose their ability to absorb seasonings.
Once the mushrooms are cleaned and trimmed, place them on a large plate or baking sheet. Drizzle them generously with the oil-based marinade of your choice. Allow the mushrooms to soak for at least 20 minutes at room temperature before grilling, so they can fully absorb the flavours.
After marinating, it's time to grill! Preheat your grill to medium-high heat and place the mushrooms directly on the grill grates or assemble them on skewers. Grill the mushrooms for 4 to 6 minutes on each side, brushing them occasionally with the marinade to enhance flavour and moisture.
Using an oil-based marinade not only helps to lock in moisture but also allows the mushrooms to develop a juicy, meaty texture and bold flavour on the grill. It is a crucial step in creating delicious grilled mushrooms that are tender, juicy, and packed with flavour.
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Grill for 4-6 minutes each side
Grilling mushrooms for 4-6 minutes on each side is the final step in a process that begins with selecting the right type of mushroom for grilling. Portabellas, criminis, shiitakes, and oyster mushrooms are all suitable varieties for grilling. However, smaller mushrooms like criminis and oyster mushrooms are more suited for skewers, while larger varieties like portabellas can be grilled directly on the grates.
Before grilling, it is important to clean the mushrooms. Instead of rinsing them with water, which can make them waterlogged, use a damp cloth or paper towel to gently wipe away any visible dirt. Trimming the stems is also recommended to provide structure during grilling, although it is not necessary for all types of mushrooms. For instance, criminis can be grilled whole without removing the stems.
The next step is to season the mushrooms. This can be done by drizzling olive oil, balsamic vinegar, and tamari on a plate or baking sheet and rolling the mushrooms in this mixture. Alternatively, you can brush the mushrooms with olive oil and sprinkle them with salt and pepper.
After seasoning, it is time to grill the mushrooms. Preheat your grill to medium-high heat, and ensure the mushrooms are placed 4 to 6 inches from the heat source. Place the mushrooms on the grill and cook for 4 to 6 minutes on each side. Brush them with oil or marinade occasionally to enhance flavour and moisture.
Grilling mushrooms for this duration on each side should result in tender, juicy mushrooms with a charred exterior. This technique intensifies the umami flavour of the mushrooms and makes them a versatile addition to various dishes, including sandwiches, tacos, and bowls.
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Portabellas and shiitakes are ideal for grilling
Portabellas and shiitakes are two of the most popular and intriguing varieties of mushrooms. They are large, dark brown mushrooms with a rich, meaty texture, making them ideal for grilling. Portabellas, also known as the "steak of the vegetable world," have a mild, earthy flavour with subtle hints of nuttiness. Their large caps and robust texture make them perfect for grilling, and they can be used as a meat substitute in burgers or served as a main dish.
Shiitake mushrooms, on the other hand, are smaller and more delicate than portobellos, with a deep reddish-brown cap and a slightly curved stalk. Their texture is chewier and more fibrous, adding a distinct umami flavour to dishes. Shiitakes have a firm texture and rich flavour, which makes them hold up well on the grill. Their intense flavour profile makes them a popular ingredient in Asian cuisine, especially in soups, stir-fries, and sauces.
Both types of mushrooms are low in calories and high in protein, making them excellent meat substitutes for vegetarian and vegan diets. They are also gluten-free and cholesterol-free, accommodating various dietary needs. Portabellas are a good source of potassium, beneficial for heart health, while shiitake mushrooms are rich in fibre and B vitamins, supporting digestive health and brain health.
When grilling portabellas and shiitakes, it is essential to clean the mushrooms with a damp cloth or paper towel to remove any dirt. Portabellas can be placed directly on the grill, while shiitakes can be threaded onto skewers before grilling. Both types of mushrooms benefit from a light coating of oil and seasoning to prevent them from drying out. Grilling enhances the natural flavours of these mushrooms, imparting a rich, smoky taste that is difficult to achieve with other cooking methods.
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Thread smaller mushrooms onto skewers
Grilling mushrooms enhances their natural flavours, imparting a taste that is hard to achieve with other cooking methods. Grilled mushrooms are a delicious, healthy, and versatile addition to any meal.
When grilling smaller mushrooms, it is recommended to thread them onto skewers. This is because smaller mushrooms can easily fall through the grill grates. By skewering them, you can also add other ingredients to the grill without the risk of them slipping through. Smaller mushrooms that are suitable for skewering include baby portobello, crimini, and button mushrooms.
Before grilling, it is important to prepare the mushrooms by cleaning them. Wipe the mushrooms with a damp cloth or paper towel to remove any visible dirt. If you are using portobellos, remove the stems. For creminis, you can leave the stems but trim off any dried-out ends.
To assemble the skewers, thread the mushrooms onto the skewers, leaving plenty of room on the edges. Three to four mushrooms per skewer is usually enough. If you are using additional ingredients, such as small vegetables or fruits, thread them onto the skewers as well.
When you are ready to grill, preheat your grill to medium or medium-high heat. Place the skewers on the grill, making sure to leave a 3-inch handle at the end for easier handling. Grill the mushrooms for about 3 minutes on each side, or until grill marks form and the mushrooms are soft. Be careful not to burn the mushrooms or the skewers.
Once the mushrooms are grilled to your liking, remove them from the grill and cover them with foil to keep them warm until serving. You can also brush them with additional butter, oil, or marinade for extra flavour. Grilled mushrooms can be served as a side dish, appetizer, or added to tacos, sandwiches, or salads.
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Frequently asked questions
Clean the mushrooms with a damp cloth, trim the stems, season with oil, salt and pepper, and grill for 4-6 minutes on each side.
Portabellas, criminis, shiitakes, and oyster mushrooms are all suitable for grilling.
Yes, you can grill mushrooms whole, or slice them and grill on skewers.
Cooked mushrooms will last up to 7 days in an airtight container in the refrigerator.
Grilled mushrooms make a great side dish, or can be used in tacos, sandwiches, bowls, or on polenta.
