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 smokey 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: 
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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 smokey, 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.

 

Pesto Stuffed Mushrooms on the Char-Broil Big Easy

These mushrooms were stuffed with what may be the perfect combination of ingredients. Herby pesto. Sweet acidic tomatoes. Crunchy Panko breadcrumbs. And cheese. Parmesan and Asiago. I made the mushrooms on my Char-Broil Big Easy, but you can do them in the oven (at 350 F) or on your gas or charcoal grill just as easily. I used medium-sized portobello mushrooms, but if you want to serve these as appetizers you can use mini-bellos instead. They’ll disappear off the plate, that’s for sure!
Pesto Stuffed Mushrooms on the Char-Broil Big EasyIf you don’t have sun-dried tomatoes you can substitute diced roasted red bell peppers or pimentos. I really liked the nuttiness of Asiago cheese, but if you find it to be too strong, a nice shredded Mozzarella will work just fine instead.

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

Pesto Stuffed Mushrooms on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
You'll need a Big Easy Bunk Bed Basket or Big Easy Cooking Rack to cook all the mushrooms or once, or divide the recipe in half and cook using a regular basket.
Ingredients
  • 4 large or 8 medium portobello mushrooms, stem and gills removed
  • 1 tablespoon oil
  • 1 cup pre-made pesto sauce
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes with oil, chopped
  • 1/2 cup Panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • 1 cup cheese (Mozzarella, Swiss, or my favorite for these mushrooms, Asiago)
Instructions
  1. Fire up your Big Easy.
  2. Wipe the mushrooms off and brush both sides with the oil.
  3. Combine the pesto, Parmesan, sun-dried tomatoes and Panko in a bowl. Season with salt and pepper.
  4. Divide the pesto mixture between the mushrooms and top with the cheese.
  5. Place into the Big Easy basket and cook for 10 minutes or until the cheese is melted.
  6. Serve immediately.

Cedar-Planked Chorizo Portobellos

I’m finding that stuffed mushrooms are becoming more and more a regular part of my grill outs. They’re incredibly easy to make, and you can stuff them with just about anything, from in-season fresh vegetables to this pork chorizo. The filling has a great spiciness to it, reminiscent of a southwestern Sloppy Joe (I love Mexican chorizo), with a creamy cheese topping and a little hint of cilantro. You can cook these mushrooms directly on the grill, or my favorite, cook them on pre-soaked cedar planks for a great cedar flavor and aroma.

I use large portobellos. Our local grocery store sells them in 2- and 4-packs as ‘grill caps’. They’re the perfect size for 2 or 4 people each, depending on what you use for stuffing.
Cedar Planked Chorizo PortobellosI don’t like to over-char my cedar planks, which increases the aroma and flavor of the cedar. I like just a hint of cedar. Just something different.

Cedar Planked Chorizo Portobellos
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 cedar plank
  • 2 portobello mushroom caps, gills gently scooped out with a spoon
  • Olive oil
  • 4 tablespoons (or more) our pork chorizo stuffing (or substitute cooked crumbled chorizo)
  • 4 tablespoons (or more) shredded queso quesadilla cheese
  • Cilantro, chopped, for garnish
Instructions
  1. Soak the cedar plank in water for 30 minutes.
  2. Fire up your grill for direct and indirect cooking.
  3. Meanwhile, lightly brush the mushrooms on both sides with oil.
  4. Place on grill, gill-side up, over direct heat for 3 minutes. Remove and let cool slightly while the plank continues to soak.
  5. Transfer portobellos to the plank.
  6. Spoon pork chorizo stuffing into mushroom tops.
  7. Place on grill over indirect heat and cook for 15 minutes. Check often to make sure the plank doesn't catch fire. If it does, just blow on it or spritz it with a little water to extinguish.
  8. Add the cheese and cook another 5 minutes or until melted.
  9. Sprinkle with chopped cilantro and serve.

 

Cajun Fried Mushrooms

I was looking for a little different (and spicier) version of fried mushrooms than you usually get when you order them at your local bar, and boy, I found it. I recently made some beer battered mushrooms, and they were absolutely outstanding. The nice light batter made the mushrooms feel light and airy.

This batter isn’t quite as light, but it has a fantastic (corn meal) crunch to it. And a really nice spicy kick.

Cajun Fried MushroomsThe mustardy dipping sauce compliments these mushrooms perfectly, and it also has a bit of kick to it because, well, you need a kick and more kick is better.

Cajun Fried Mushrooms
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 lb
 
Ingredients
For the mushrooms
  • 1 lb small mushrooms (I removed the stems, but you don't have to)
  • 2 cups all-purpose flour
  • 1 cup corn meal
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1 egg
  • 3/4 cup whole milk
  • 1 tablespoon Creole mustard (substitute Dijon)
For the dipping sauce
  • 3/4 cup mayonnaise
  • 1 tablespoon chopped fresh chives (substitute 1 teaspoon dried)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Creole mustard (substitute Dijon)
  • 2 teaspoons minced fresh thyme (substitute 1/2 teaspoon dried)
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • Zest of 1 large lemon (I used 1/2 of a lemon since we didn't want the lemon to be too strong)
Instructions
For the mushrooms
  1. Mix flour, corn meal, salt, white pepper, and cayenne in a large bowl.
  2. In another large bowl, whisk the egg with the milk and mustard.
  3. Add 1/4 cup of the dry mixture to the egg mixture and whisk.
  4. Heat vegetable oil in a deep fryer to 350 F.
  5. Add mushrooms to egg mixture and stir to coat.
  6. Shake off excess coating and remove to the dry mixture.
  7. Shake off excess coating and fry until golden brown.
  8. Serve hot with dipping sauce.
For the dipping sauce
  1. Whisk together all ingredients. Refrigerate until needed.