Mushrooms are hard to grill, especially as kabobs. They split when skewered and will dry out when cooking. I have sometimes cooked the mushrooms in a little water before grilling them to get around this problem.
You do not need to do that with Grilled Marinated Mushrooms, because they are marinated a vinegar and oil mixture, which keeps the mushrooms moist when grilling.
Enjoy!
Grilled Marinated Mushrooms
Print recipe| Serves | 4 |
| Inspiration | Canadian Living Barbecue and Summer Foods Cookbook |
Ingredients
- 20 Large cremini or white mushrooms (stems removed)
Marinade
- 3/4 cups olive oil
- 1/4 cup cider vinegar
- 1 Large clove garlic (minced or grated)
- 1 Tsp white sugar
- 1 Tsp celery seeds
- 1 Tsp Dijon or your favourite good mustard
- 1/2 Tsp salt
- freshly ground pepper
Directions
| Marinade | |
|
In a large bowl, mix together oil, vinegar, garlic, sugar, celery seeds, mustard, salt and pepper. Add mushroom caps and toss gently. Cover and refrigerate for 2 hours.  | |
|
Drain the caps, reserving the marinade. Thread the caps onto greased metal or soaked wooden skewers. Cook on grill over medium heat. Cook for 5 minutes and then cover for 5 minutes, repeating this twice more or until tender. Baste occasionally with reserved marinade.  | |
|
Remove to a platter when cooked. Discard the remaining marinade.  | |