(This recipe was first posted in conjunction with the Meijer Ad Week of 4/22/12 - 4/28/12)
Grilled mushrooms are big treat around here! We eat them with steak, but they would be delicious on burgers as well. These babies don't last long at our house...even our kids who "don't like mushrooms" fight over these.
Ingredients:
8 oz fresh whole white mushrooms, washed and dried
1/2 C vegetable oil
1/4 C ketchup
1 tsp salt
1/2 tsp oregano
1/4 tsp pepper
2 Tbsp Worcestershire sauce
1/2 diced onion
2 garlic cloves, minced OR 1/4 tsp garlic powder
Directions:
Mix all ingredients except mushrooms in a gallon ziploc bag. Add mushrooms to the bag. Refrigerate at least 4 hours, turning occasionally to ensure that all mushrooms are coated and marinating. Thread onto two soaked wooden skewers or metal skewers. Grill, covered, over medium heat 10-15 minutes, depending on the size of your mushrooms. Turn halfway through grilling time. Serve whole alongside steaks, or slide them off the skewers and chop roughly to use as a topping for steak or burgers.
1/2 C vegetable oil
1/4 C ketchup
1 tsp salt
1/2 tsp oregano
1/4 tsp pepper
2 Tbsp Worcestershire sauce
1/2 diced onion
2 garlic cloves, minced OR 1/4 tsp garlic powder
Directions:
Mix all ingredients except mushrooms in a gallon ziploc bag. Add mushrooms to the bag. Refrigerate at least 4 hours, turning occasionally to ensure that all mushrooms are coated and marinating. Thread onto two soaked wooden skewers or metal skewers. Grill, covered, over medium heat 10-15 minutes, depending on the size of your mushrooms. Turn halfway through grilling time. Serve whole alongside steaks, or slide them off the skewers and chop roughly to use as a topping for steak or burgers.
Options and Tips
- Soak skewers in cold water 30 minutes or more before threading the mushrooms. This helps prevent splintering while threading, and burning while grilling.
- When threading the mushrooms, try to put all the larger ones on one skewer and the smaller ones on the other skewer. Cooking time for the larger size mushrooms will be longer, so this will ensure that all the mushrooms on one skewer will be cooked to perfection at the same time.
- We almost always double this recipe.
This recipe is from my recipe box. I honestly have no idea where it came from, but I'm sure glad I have it!
Hi Lisa,
ReplyDeleteHave you ever used portabella mushrooms in place of the white, and have you ever tried sauteeing them on the stove?
I used portabella mushrooms for this recipe one time, and it pumps up the flavor factor even more. I usually use plain white button mushrooms because they are cheaper, but now that I am looking at the sale ad for this week, it looks like I messed up...the sliced white mushrooms are on sale, not the whole ones. "Mini bellas" are also on sale...and those are usually whole. If you try them, let me know how it turns out.
DeleteRegarding sauteeing: I saute mushrooms on the stove with white wine and garlic, but I've never tried to saute these marinated ones because we like the grilled flavor...but I'm sure sauteeing them would work just fine.
Happy Cooking :) (or Grilling, as the case may be!)
Delicious! I did what you suggested in the recipe Round up - marinaded some steak in a bag and the mushrooms in another and grilled last night. AWESOME! Thanks for the great recipe!
ReplyDeleteOur grill is down and out,sadly ~ BUT I wanted to make these! My husband LOVES mushrooms and I do not.....wanted to make them for him! SO I sauted them till a lovely brown color and they were SO good, EVEN I ate them!! Thanks for a GREAT recipe!
ReplyDelete