Dilly Dilly Grilled Mushrooms

Here lately I’ve been bound and determined to up my grilled side dish game. It’s been lacking, I admit. Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty. I love mushrooms to begin with, and I’ve always been a fan of dill. Now, I get all that plus buttery goodness and a bit of salty garlic flavors. I like the butter mixture so much that I usually double it, making sure that I get plenty of it down into the gills of the mushrooms as they cook over an open fire.
You could actually substitute your favorite herb or spice for the dill for something different. Red pepper flakes are an awesome change. Same goes for oregano, basil or, believe it or not, smoked paprika. You’ll never eat boring mushrooms again.

Dilly Dilly Grilled Mushrooms
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: I like to double the amount of dill weed and garlic salt.
Ingredients
  • 1/2 pound medium fresh mushrooms, stems removed if desired
  • 1/4 cup butter, melted
  • 1/2 teaspoon dill weed (dried is fine, but you'll want to use more)
  • 1/2 teaspoon garlic salt
Instructions
  1. Fire up your grill for medium-high cooking.
  2. Place mushrooms into a grill basket or thread onto skewers. (If using bamboo skewers, soak them for 30 minutes in water before using).
  3. Combine the butter, dill and garlic salt. Brush 1/3rd of the mixture over the mushrooms.
  4. Transfer to the grill and grill for 10-15 minutes or until just tender, rotating occasionally and brushing with the remaining dill mixture a few more times.

Easy Marinated Mushrooms

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.

Easy Marinated Mushrooms
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 pound
 
Ingredients
  • 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
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the mushrooms and cook until just tender, 3-4 minutes. Drain well.
  3. Transfer mushrooms to a large bowl. Add the remaining ingredients except for the parsley. Toss gently to combine.
  4. Transfer to an airtight container and refrigerate for 8 hours.
  5. Serve garnished with fresh chopped parsley.
  6. Note: The mushrooms will keep up to 5 days but are best the first two days after they marinate.

Bistro Burger Version 2.0

Any good bistro has good bistro burgers. And there are as many variations as there are bistros. My first favorite bistro burger was loaded with lettuce, fried egg, bacon, and a whole bunch of other things. Version 2.0 of the bistro burger takes a little simpler approach, combining delicious grilled mushrooms and onion with a fantastic sauce. The sauce absolutely pairs beautifully with the burger, and is so good that I doubled the recipe.
bistro-burger-version-2I’m a casual fan of horseradish, which means it can easily become too strong for me if there is too much of it in a dish. The amount of horseradish in the sauce on these bistro burgers was just right for me. The same sauce now finds its way onto wraps and sandwiches in our household. It’s just that good.

Bistro Burger Version 2.0
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the burgers
  • 1 lb ground beef
  • Kosher salt and freshly ground black pepper
  • 4 ounces fresh button mushrooms, sliced
  • 4 ounces fresh cremini mushrooms, sliced
  • 1/2 cup red onions, sliced then
  • 1 tablespoon olive oil
  • 4 slices Swiss cheese
  • 4 slices Fontina cheese
  • 4 onion burger rolls
For the sauce (we love the sauce so much that we doubled it)
  • 1/4 mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh chives, chopped (or substitute green onions)
Instructions
For the sauce
  1. Whisk together all ingredients until smooth.
For the burgers
  1. Fire up your grill.
  2. Season the burgers with salt and pepper and begin cooking.
  3. Toss the mushrooms and onion with the olive oil and place on a sheet of aluminum foil.
  4. Place foil on grill and cook until the mushrooms are starting to get tender.
  5. When the burgers are done top with the mushroom mixture.
  6. Add the cheese slices and melt.
  7. Toast the buns if desired. Slather with the sauce.
  8. Add the cooked patties.
  9. Devour.

Spicy Grilled Mushrooms

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.
spicy-grilled-mushroomsI 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, so you might have to move them away from the hottest part of your grill before the bigger ones get done.

Spicy Grilled Mushrooms
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-10 servings
 
Ingredients
  • 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
Instructions
  1. Whisk together the soy sauce, red wine vinegar, pepper and hot sauce in a large bowl.
  2. Add the mushrooms.
  3. Let marinade for 1 hour, turning occasionally.
  4. Fire up your grill.
  5. Shake off any excess marinade from the mushrooms and grill for 10 minutes until starting to soften.

Herb Roasted Mushrooms on the Char-Broil Big Easy

The cooking rack for the Char-Broil Big Easy is a definite must-have accessory for the cooker in my book. I use it to cook everything from French fries to nachos, to yep, herb roasted potatoes. I often remove the racks themselves and add 9″ pie pans (you can leave in the racks and use 8″ or smaller pie pans). Then I’m off and running. Everything comes out great. And since I have more than one Big Easy I can cook a main dish in one (like fantastic roasted chicken) and a side or two in the other! Score!
Herb Roasted Mushrooms on the Char-Broil Big EasyI used smaller baby portabella mushrooms but you can use any mushrooms you wish, even mixing up types. Just keep in mind that larger mushrooms or mushrooms with thicker caps might take a bit longer to cook. I like to cook my mushrooms cap-side down so that the juices stay inside the cap, keeping the mushrooms nice and moist.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Herb Roasted Mushrooms on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
The easiest way to cook these mushrooms is to use a Big Easy Cooking Rack with 9" pie pans. If you don't have either, you can use the Big Easy Bunk Bed Basket.
Ingredients
  • 1 pound fresh mushrooms, stems removed
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
Instructions
  1. Fire up your Big Easy.
  2. In a large bowl, toss mushrooms with the remaining ingredients.
  3. Transfer mushrooms to the Big Easy. For best results, use a Big Easy Cooking Rack. I remove the racks and use 9" pie pans, but you can use the racks by themselves. Make sure the stem-side is pointing upwards.
  4. Place into the Big Easy and cook 20 minutes or until just tender.

Dehydrated Mushrooms on the Nesco Snackmaster Pro

I’ve really been enjoying my Nesco Snackmaster Pro dehydrator. I’m always looking for more things to dry, taking advantage of anything in season or fresh. I recently grabbed a few pounds of oyster and shiitake mushrooms with the goal of drying them for later use in stir-fries or soups. I found that drying them is incredibly easy. Rinse, dry, slice (if you want) and dry. Done.
Dehydrated Mushrooms on the Nesco Snackmaster ProI store the dehydrated mushrooms in resealable baggies or Mason jars. Whenever I need them I just grab them and toss them into the dish. If the recipe I’m using them in doesn’t contain a lot of liquid that can be used to re-hydrate the mushrooms I’ll first toss them into some warm water for a few minutes.

If you decide to slice your mushrooms don’t cut them too small. They shrink a lot as they dry, and if you cut them too small they will crumble too easily and can fall thru the holes in the trays on the Nesco Snackmaster Pro. I prefer to keep the mushrooms as whole as possible. You never know how you might use the mushrooms in the end. You can always cut the larger pieces later, but you can’t make the smaller pieces bigger!

Dehydrated Mushrooms on the Nesco Snackmaster Pro
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Mushrooms
Instructions
  1. Rinse the mushrooms.
  2. Trim any hard stems. Slice if desired.
  3. Pat mushrooms dry and place on screens on the Nesco trays. Do not overlap.
  4. Set the dehydrator to 100 F and dry for 8 hours, checking on the mushrooms after 6 hours. Thinner smaller mushrooms will dry sooner.
  5. Remove when mushrooms are as dry as you want. Store in an air-tight container, such as a jar with a lid.

Roasted Vegetable Stuffed Mushrooms

This may be one of my favorite summertime vegetable grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season at the store, roast them on the grill, then spoon them into large mushroom caps. Add a bit of seasoning, a little cheese, place onto a cedar plank over a hot fire, and in no time at all you’ll have a great side dish.

Grilling on cedar planks can be a sensitive subject. Some folks really don’t care for it, others, like me, love it. I like the light flavor the planks can add (I tend to not get my planks super smoky before adding my food). And it looks cool. And it makes the deck area smell great.
Roasted Vegetable Stuffed MushroomsI have to admit that I’m cheap, so I re-use planks as much as I can. As long as you don’t burn them too much on one side, you can get a few uses from them.

Roasted Vegetable Stuffed Mushrooms
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 small cedar plank (optional)
  • 1/2 medium red bell pepper
  • 1/2 medium orange bell pepper
  • 1 ear sweet corn
  • Vegetable oil
  • Dried oregano, crushed (optional)
  • Salt and pepper, to taste
  • Two large portobello mushroom caps
  • Queso blanco, shredded (or mozzarella)
  • Chopped cilantro for garnish
Instructions
  1. Soak the cedar plank in water, if using.
  2. Fire up your grill for high-heat cooking.
  3. Lightly brush the peppers (I used whole peppers and saved the rest for later use) and corn with oil.
  4. Place over high heat and roast, turning often, until lightly charred and just tender.
  5. Remove from heat, let cool slightly, then chop the peppers and cut kernels from the ear of corn.
  6. Place vegetables into a bowl and season with oregano (if desired) and salt and pepper, to taste.
  7. Add the cedar plank and let it get hot and smoky, about 20 minutes.
  8. Reduce grill heat to medium.
  9. Using a spoon, gently scrape out the gills from the mushrooms.
  10. Lightly brush both sides of the mushrooms with oil.
  11. Place mushrooms on grill cap side up and grill 3 minutes. The mushrooms will start to sweat, but do not overcook them.
  12. Remove from heat and place onto the cedar plank.
  13. Spoon the vegetable mix into the mushrooms and place onto the grill.
  14. Grill for 20 minutes or until the mushroom is almost tender, watching to make sure the plank doesn't catch on fire. If it does, spray it with water from a spray bottle.
  15. Add cheese and cook another 3-4 minutes until melted.
  16. Remove from heat, garnish with chopped cilantro, and serve.

 

Buffalo Chicken Mushrooms

I made a nice big ole batch of Buffalo chicken on my Char-Broil Big Easy the other day. Nothing beats the kick of moist, shredded, Buffalo chicken. Besides using the chicken in sandwiches, on pizzas, and in wraps, I also used it in a wonderful stuffing for mushrooms. Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers. They’re full of creamy cheese, celery, carrot and onion, all with the  kick of Buffalo wing sauce.
Buffalo Chicken MushroomsOf course, you don’t have to make Buffalo chicken on the grill to make these delightful mushrooms. Any ole Buffalo chicken recipe will do, like my slow cooker version!

Buffalo Chicken Mushrooms
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 pound mushrooms (small, medium or large depending on how you are serving them. I used small for appetizers, mediums for a side dish, and large when serving as a main dish)
  • 4 ounces cream cheese, softened
  • 1/2 cup buffalo chicken, warmed
  • 1 tablespoon Ranch salad dressing
  • 1/2 cup celery, shredded
  • 1/4 cup carrot, shredded
  • 1/4 cup red onion, shredded
Instructions
  1. Preheat oven to 425 F or fire up a grill for direct cooking.
  2. Remove mushroom stems and scoop out the insides.
  3. Combine the remaining ingredients in a bowl.
  4. Spoon chicken mixture into mushrooms, filling to just the tops or they will overflow.
  5. Bake or grill 8-10 minutes until the mushrooms have softened.