Grilled Garlic Butter Mushrooms Recipes

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GRILLED GARLIC BUTTER MUSHROOMS



Grilled Garlic Butter Mushrooms image

Grilled garlic butter mushrooms are a super easy to make, healthy, and delicious summer BBQ recipe. They make the perfect side dish recipe or meatless main course.

Provided by Kristen Stevens

Categories     Side Dish

Time 20m

Number Of Ingredients 6

2 tablespoons balsamic vinegar
1 tablespoon soy sauce (gluten-free or coco aminos, as needed)
4 cloves garlic (very finely minced, divided)
2 lbs. button mushrooms (cut in half)
2 tablespoons butter
A generous pinch of salt

Steps:

  • In a large bowl, mix the balsamic vinegar, soy sauce, and half the garlic. Add the mushrooms and gently toss the mushrooms so they are coated in the marinade. Set aside on your counter for 30 minutes.
  • In a small saucepan melt the butter and add the remaining garlic and a pinch of salt.
  • Oil your barbecue grill and preheat to medium. Skewer the mushrooms on kebab sticks. (See notes.)
  • Grill the mushrooms for 5 minutes per side. When you flip them over, it is easiest to use two pairs of tongs. Set the grilled mushrooms on a plate and drizzle the garlic butter over the top. Serve immediately.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 114 kcal, Carbohydrate 10 g, Protein 8 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 325 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER



Grilled Mushrooms with Garlic and Parsley Butter image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound butter, room temperature
3 garlic cloves, minced
1/2 cup finely chopped parsley, plus 1 tablespoon
Salt and pepper
1 pound medium size mushrooms
Olive oil

Steps:

  • Preheat a grill. Preheat the oven to 350 degrees F.
  • Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
  • To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
  • To serve, place on large platter, and sprinkle with remaining parsley.

GRILLED GARLIC MUSHROOMS



Grilled Garlic Mushrooms image

A great side dish when grilling. My grandchildren always ask for mushrooms prepared this way with steak or shrimp.

Provided by Marsha Gardner

Categories     Other Side Dishes

Number Of Ingredients 9

2 medium shallots, thinly sliced
1 Tbsp each olive oil and butter, unsalted and melted
1 lb mushrooms, sliced or quartered
4-5 clove garlic, minced
1/2 c butter, unsalted, cut into bits
kosher salt and freshly ground black pepper to taste
1/4 tsp thyme, dried
2 Tbsp fresh parsley, chopped
2-3 Tbsp dry sherry

Steps:

  • 1. Heat 1 butter and oil over medium-high heat. Add shallots and garlic, cook, stirring, until slightly softened, and translucent, about 3 minutes.
  • 2. You'll need a grill-proof dish, or alternatively, you could prepare these in foil packets (I use a glazed clay dish).
  • 3. Layer mushrooms and butter bits, seasonings each layer with salt and cracked black pepper. Drizzle with sherry
  • 4. Cover dish with foil. Grill over low coals about 20 minutes, or until cooked through, stirring occasionally.

GRILLED MUSHROOMS WITH CHIVE BUTTER



Grilled Mushrooms With Chive Butter image

Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate their meaty flavor. Instead, try slicing mushrooms into thick, hearty wedges and threading them onto skewers, flat sides facing out, and you'll be able to sear them successfully. This recipe calls for seasoning the mushrooms with a paprika rub, grilling, then topping with a lemony herbed butter that offsets their smoky char. Serve them as a side, or as a vegetarian main with virtually anything: green salads, couscous salads, grilled vegetables or, for heartier appetites, potatoes of all stripes like latkes, French fries or baked potatoes.

Provided by Alexa Weibel

Categories     vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, cut into small pieces and softened at room temperature
3 tablespoons minced fresh chives
1 small garlic clove, finely grated (using a Microplane)
1 packed teaspoon fresh lemon zest
1/2 teaspoon ground oregano
1/4 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon black pepper
1 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
5 to 6 fresh, firm, large portobello mushroom caps (about 18 to 20 ounces)
1/4 cup extra-virgin olive oil

Steps:

  • Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
  • Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
  • Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
  • Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
  • Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
  • Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
  • Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
  • Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)

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