Best 6 Marinated Grilled Mushrooms Recipes

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Marinated grilled mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are also a great way to add flavor and texture to salads, sandwiches, and wraps. The key to making the best marinated grilled mushrooms is to use fresh, high-quality mushrooms and to marinate them for at least 30 minutes before cooking. You need to make sure you use the right marinade ingredients as the flavors will soak into the mushrooms and create a delicious combination that will leave you wanting more!

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED AND GRILLED PORTOBELLO MUSHROOMS



Marinated and Grilled Portobello Mushrooms image

Provided by Food Network

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 7

2 large portobello mushrooms
1/3 cup olive oil
2 tablespoons unsalted butter, melted
1/4 teaspoon red pepper flakes
2 teaspoons minced garlic
1/4 cup white wine
1 teaspoon lemon zest

Steps:

  • Preheat grill or grill pan.
  • Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley.

MARINATED GRILLED MUSHROOMS



MARINATED GRILLED MUSHROOMS image

Categories     Mushroom     Vegetarian     Quick & Easy

Yield 2 people

Number Of Ingredients 11

0.5 kg of mushrooms (portabella are the best, but we also use 'funghi pleurotus'... just get big, pretty ones... not the champignon white guys)
for the marinade (you can double this if you want them super saucy!):
4-5 tablespoons extra-virgin olive oil
4 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons finely chopped shallots
2 tablespoons balsamic or red wine vinegar
2 tablespoons mustard (whole grain is better)
2 teaspoons of finely chopped garlic
2 teaspoons kosher salt
2 teaspoons black pepper

Steps:

  • 1. mix the marinade together 2. add it to a bowl of the fresh mushrooms and gently toss them so that they're covered in the marinade. 3. set your table, because they don't take long to cook - let the mushrooms marinade for about 15 - 20 minutes. 4. spread the mushrooms out on a stove top grill (if you don't have a grill, I suppose you could just do it in a frying pan 5. Depending on the size of the mushrooms, they usually only need 10-15 minutes. Don't let them dry out - use a spoon to cover them with the marinade. Helps to heat the plates in the oven before you eat, otherwise they cook off pretty quickly.

LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS



LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS image

Categories     Bread     Chicken

Number Of Ingredients 24

Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Couscous:
1 1/2 cups water
1/2 cup small diced red onion or shallots
1/2 cup small diced carrot
1/2 cup currants
1 (10-ounce) package couscous
2 tablespoons extra-virgin olive oil
1/4 cup toasted pine nuts
3/4 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon chopped fresh mint leaves
Set a 1-quart saucepan over high heat and add the water, red onions, carrots and currants. Bring to a boil and cook for 3 minutes. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl. Pour the water over the couscous in the bowl and cover with plastic wrap. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork. Serve hot.
Yield: about 4 cups

Steps:

  • Sauteed Cremini Mushrooms: 3 tablespoons unsalted butter 3 tablespoons minced shallots 1 teaspoon minced garlic 1 pound cremini mushrooms, thinly sliced 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 3/4 cup balsamic vinegar Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous. Yield: about 1 1/2 cups

GRILLED MARINATED MUSHROOMS



Grilled Marinated Mushrooms image

Make and share this Grilled Marinated Mushrooms recipe from Food.com.

Provided by JillAZ

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
3 tablespoons lemon juice
1 teaspoon chopped fresh oregano (or 1/4 t. dried)
1 teaspoon chopped fresh thyme (or 1/4 t. dried)
1 garlic clove, crushed
1 lb large white mushroom
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large zipper bag, mix oil,lemon juice, herbs and garlic. Add cleaned mushrooms; Seal and mix gently to coat mushrooms with marinade.
  • Refrigerate at least 1 hour but not longer than 8 hours.
  • Heat grill to medium.
  • Remove mushrooms from marinade. You can skewer them or place them right on the grill.
  • Grill for 15 to 20 minutes, turning several times.
  • Remove from heat and sprinkle with salt and pepper.
  • Serve.

GRILLED MARINATED MUSHROOMS WITH NO SALT



Grilled Marinated Mushrooms With No Salt image

Entered for safe-keeping. This is a no-salt appetizer from Donald Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". No Salt and Very Low Sodium recipes really do help heart patients get their blood pressure and fluid build-up under control. But food can still taste good. If using the barbecue or a broiler, use the cooling rack for the grill or skewers to keep the mushrooms form "falling through."

Provided by KateL

Categories     Vegetable

Time 1h6m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb button mushroom
2 tablespoons extra virgin olive oil
3 teaspoons garlic, minced
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon ground coriander
1 pinch ground cloves
pepper, to taste

Steps:

  • Combine all ingredients and marinate for an hour or more in the refrigerator.
  • Place the mushrooms on a grill or in a lightly oiled pan and roll around until lightly browned.
  • Serve hot.

Nutrition Facts : Calories 44.2, Fat 3.6, SaturatedFat 0.5, Sodium 3.2, Carbohydrate 2.3, Fiber 0.6, Sugar 1.1, Protein 1.8

GRILLED MARINATED MUSHROOMS



Grilled Marinated Mushrooms image

Mmmmmmmmm......Pile these on a warm piece of pita bread stuffed with feta cheese and pitted kalamata olives. Now this is eating!

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup extra virgin olive oil
4 teaspoons minced garlic
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/4 teaspoon red pepper flakes
1/2 teaspoon vegan sugar (or granulated sugar)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
18 -20 medium-size mushrooms, brushed clean,stems removed,cut in half

Steps:

  • Combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes.
  • Add mushrooms and cook 5 minutes more.
  • Allow mushrooms to cool in liquid.
  • (Best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) Thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning).
  • Discard marinade.
  • Grill skewers 3-4 minutes per side over medium heat, turning once.
  • Serve with warm pita bread, feta cheese and kalamata olives, if you desire.

Tips for Perfect Marinated Grilled Mushrooms:

  • Choose the right mushrooms. For grilling, firm mushrooms like portobello, shiitake, and oyster mushrooms hold up best. Avoid delicate mushrooms like white button mushrooms, as they tend to fall apart on the grill.
  • Clean the mushrooms properly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Do not rinse them under water, as this can make them soggy.
  • Marinate the mushrooms. Marinating the mushrooms not only adds flavor but also helps tenderize them. Use a marinade made with olive oil, herbs, spices, and acid (such as lemon juice or vinegar). Marinate the mushrooms for at least 30 minutes, or up to overnight.
  • Grill the mushrooms over medium-high heat. Preheat the grill to medium-high heat. Grill the mushrooms for 5-7 minutes per side, or until they are tender and slightly charred.
  • Serve the mushrooms immediately. Grilled mushrooms are best served hot off the grill. Serve them as a side dish, appetizer, or even as a main course.

Conclusion:

Marinated grilled mushrooms are a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or main course. With a few simple tips, you can easily grill mushrooms that are tender, flavorful, and packed with nutrients. So next time you fire up the grill, don't forget to add some mushrooms to the menu!

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