These easy marinated mushrooms are some of the most addicting little bites I’ve ever made. Easy is right, too. They take no time at all to make. They are packed with flavor, a little sweet, a little heat and a bit of vinegar kick. I can guarantee that you will want to at least double the recipe because you won’t be able to stop eating them.
I used a mix of white button and cremini mushrooms, but you can use any mix of mushrooms you like. You do want to make sure you use mushrooms that are all about the same size or some will cook faster than others. You want them to all be cooked the same, not some soft and some not.
The marinade for these easy mushrooms is very good. I plan on using it for other dishes, including as a marinade for chicken.
Also try my garlic ricotta stuffed mushrooms and my easy marinated cheeses (delicious!).
Easy Marinated Mushrooms
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 1 pound
- 1 pound cremini mushrooms
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup diced red onion
- 2 cloves garlic minced
- 2 teaspoons packed brown sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley for garnish
Bring a large pot of salted water to a boil.
Add the mushrooms and cook until just tender, 3-4 minutes. Drain well.
Transfer mushrooms to a large bowl. Add the remaining ingredients except for the parsley. Toss gently to combine.
Transfer to an airtight container and refrigerate for 8 hours.
Serve garnished with fresh chopped parsley.
Note: The mushrooms will keep up to 5 days but are best the first two days after they marinate.
At first I thought maybe I just loved these spicy grilled mushrooms so much because I hadn’t grilled mushrooms in a while. Or maybe it was because of the full moon. But no, it was because these are now officially my favorite mushrooms. They have a perfect light Asian flavor, with a little vinegar tang and, as with everything I make, a little spicy kick. My goodness they were just delicious.
I used cremini mushrooms, also known as baby portobellos. You can use any mushrooms you like, even mix a few different kinds in. Just remember that the smaller ones will cook faster. You might have to move the smaller mushrooms away from the hottest part of your grill before the bigger ones get done.
If you prefer your mushrooms to have a more mellow flavor, try my dilly dilly mushrooms and my easy roasted mushrooms. Oh, and my grilled marinated mushrooms are divine, too!
Spicy Grilled Mushrooms
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 -10 servings
- 2 cup soy sauce
- 1 cup red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- Hot sauce to taste
- 2 pounds small mushrooms stems removed if desired
Whisk together the soy sauce, red wine vinegar, pepper and hot sauce in a large bowl.
Add the mushrooms.
Let marinade for 1 hour, turning occasionally.
Fire up your grill.
Shake off any excess marinade from the mushrooms and grill for 10 minutes until starting to soften.
This grilled sweet BBQ bacon takes candied bacon to a whole new fantastic place. The bacon gets ‘happy’ overnight in an off-the-shelf marinade, getting infused with slightly sweet BBQ flavors. Skewered and onto the grill over indirect heat until just starting to get golden brown. Any more and the marinade will caramelize. After cooling (and I have to admit, some didn’t cool much before I devoured them) you have wonderous appetizer bacon-on-a-stick.
I also took some of the bacon off the skewers and saved it for topping burgers later in the day. The bacon adds tremendous flavor to a burger. Way, way beyond your usual bacon.
Breakfast on the grill is great. Trying grilling up some biscuits to go with your bacon!
Grilled Sweet BBQ Bacon
Great eaten right off the skewers, or remove and use as the best burger topping ever!
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 1 pound
Separate bacon strips and place into a large resealable container or baggie.
Add the marinade. Seal and toss gently to coat.
Refrigerate for at least 4 hours, or overnight for best results. Turn the bacon over every few hours to get the marinade well-distributed.
Thread the bacon onto the skewers. I found it easiest to first fold the bacon like an accordion, then I fed the skewer through the middle.
Fire up your grill for indirect cooking.
Place the skewers onto the grill. Grill for 10 minutes then flip and continue grilling another 5-10 minutes or until the bacon is done. NOTE: The bacon will not be crispy. Do not let it cook until it gets dark.
If you are serving the bacon on skewers as meat snacks, let them cool before serving.
If you are using the bacon on burgers or sandwiches, immediately remove the bacon from the skewers before cooling. Once the bacon cools it will be very difficult to remove the skewers.