The big tip for this recipe is starting the skewers to soak ahead of time if you've got bamboo ones. I put mine in a 2-quart pitcher of water and put the lid on to keep them submerged. And luckily mushrooms don't need a ton of cooking so if you don't get a super long soak they should still be fine since they won't be on the grill long enough to get super charred.
InspirationNatasha's Kitchen grilled mushrooms on skewers
I skipped the parsley and the instructions to whiz it up. And I substituted Korean red pepper flakes (gochujaru) for the cayenne pepper.
- 1/4 cup olive oil
- 1/4 cup lemon juice
small handful of parsley(I skipped this)
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
1/4 tsp cayenne pepper(I replaced this with a sprinkle of gochujaru)
- 1-2 garlic cloves (mine was minced from a jar)
- 1 Tbsp balsamic vinegar
- 16 oz button or baby bella mushrooms
DirectionsPut together all of the marinade ingredients and the mushrooms in a bowl or zippered bag and marinate for at least 30 minutes. I put my mushrooms in the marinade over lunch and grilled them up for dinner, so mine marinated for several hours.
Soak your skewers now too if you've got bamboo ones.
|After grilling. Not attractive, but sooo tasty!|
VerdictSo incredibly good! I had to exercise my amazing willpower to not eat the whole pound at once and save half for the next day. I love how simple the marinade is, it's things you
I ran out of lemon juice making this recipe so I couldn't make this same marinade, so a few days later I made an Asian marinade for another batch of mushrooms. While the second one was quite good, it wasn't as amazing as this one. We bought another bottle of lemon juice, but now I'm running low on balsamic vinegar. I definitely need to make sure I'm well stocks on all the ingredients because I'm pretty sure I'm going to make this recipe all summer!