If you like Mushrooms, next time you grill, you’ve got to try these! We live not too far from one of the biggest mushroom growing areas in the USA, so we wind up getting a lot of great fresh mushrooms. When you add in that they are very high in Vitamin D to make up for all of our cloudy days this summer, this cheap, versatile ingredient becomes a staple on our plates. In this case, grilling allows for you to get nice char marks and build custom flavour profiles based on your spice choices…and there are no pots or pans to clean after!
We served these with Grilled Pork Tenderloin with Wild Grape Sauce, but these would be a great side for pretty much any of our Grilled Meat recipes.
Time: 15 Minutes
- Mushrooms. We prefer Cremini (baby bellas), but white mushrooms work equally well. Other fleshy mushrooms like portobello and king oyster do well too, but require longer cooking times.
- Olive Oil
- Spices. We used salt and garlic powder.
- Heat your grill.
- Remove your stems, and using a damp paper towel, pat your mushrooms to clean and remove excess dirt.
- Spray your mushrooms on top and bottom with olive oil (or brush the oil on)
- Sprinkle your seasonings on.
- Place your mushrooms on the grill, and let them cook for about 5 minutes. I tend to cook them bottoms down first, but both ways work. If you do top down first, you will likely end up with a little moister mushroom…for your first time, try some face up, and some face down to see which you like more!
- Flip, and let them cook for another 5 minutes.
- Plate, devour, and enjoy!