We just got a new grill! It's been years since we've had one and now I want to grill all the things!! It's just this cute little portable grill, but it's perfect for us and I'm looking forward to having the ability to take it with us when we go places.
The first thing we had to grill was burgers, because it's grilled burgers. This is something we've really been missing because it's hard to make a decent burger on the stove-top. After that I figured it was time to experiment while there was still some summer left to enjoy. First up....some grilled mushrooms. They were amazing! We couldn't get enough of them. If these are a taste of what grilling veggies can be like, I'm going to be grilling all the veggies from now on.
Grilled Marinated Mushrooms
16 oz. Baby Bella or button mushrooms
1/4 cup olive oil
2 tbls. lemon juice
1 tsp. dried parsley
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
2 garlic clove, minced
2 tbls. balsamic vinegar
10 bamboo or metal skewers
If using bamboo skewers, place skewers into a baking dish and cover with water. It’s important to soak the skewers for at least 30 minutes or they will burn on the grill.
In a large ziplock bag, mix together all ingredients except mushrooms.
Rinse mushrooms gently and pat dry. Cut each mushroom in half, so each piece has half of the mushroom stem.
Place the mushroom halves into the marinade bag and shake until all of the mushrooms are evenly coated.
Refrigerate and marinate for 30-45 minutes.
Preheat your grill to about 300˚F
Skewer the mushrooms onto the skewers being careful to not crack or break the mushrooms.
Place the skewered mushrooms on the hot grill for about 3 minutes per side, making sure the mushrooms do not burn or stick to the grill. Remove from the grill; cover to keep them warm until ready to serve.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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