Summer is picnic and, of course, shish kebabs . In the open air you can cook incredibly tasty, aromatic, smoke-soaked meat. But on the coals you can fry not only meat, but vegetables . And in this article we will tell you how to prepare mushrooms on a grill.
Mushrooms on the grill - recipe
Ingredients:
- fresh champignons - 550 g;
- olive oil - 55 ml;
- herbs Italian - 1 pinch;
- salt - 1 pinch;
- lemon - 1 piece;
- thyme - 1 branch.
Preparation
In a deep large bowl, pour olive oil, squeeze out the lemon juice, add salt and Italian herbs. Then we send a twig of thyme. Mix well, send the mashed marinated mushrooms and remove them for 60 minutes in a cool place. After that, we string them on skewers or lay them on a wire rack. Fry the mushrooms on the grill. In this case, the heat should be moderate, so that the tender champignons do not burn. When they are browned on one side, turn over to another barrel, so that the mushrooms are evenly flushed.
How to pickle mushrooms for a brazier?
Ingredients:
- champignons of medium size - 800 g;
- onions of medium size - 4 pcs .;
- dried basil - 3 tsp.
- sweet paprika - 3 tsp.
- bay leaves - 4 pcs .;
- black peppercorns - 5 pcs .;
- soy sauce - 80 ml;
- lime juice - 1 tbsp. a spoon;
- vegetable oil - 80 ml.
Preparation
Mushrooms are mine and cleaned. With a bow we remove the husks, and we cut the heads ourselves with large rings. Place the mushrooms in a deep bowl, place the onions, spices, pour in butter, soy sauce and lime juice. Well, all this is mixed. We leave the mushrooms marinate at room temperature for an hour and a half. It is desirable to mix them every 30 minutes. After that, string the mushrooms along the skewer, adding also the onion rings. On hot coals we fry mushrooms on the grill, marinated in soy sauce, periodically turning over. To mushrooms come out more succulent, they can from time to time watered with the remains of the marinade.
How to cook mushrooms?
Ingredients:
- fresh mushrooms champignons - 500 g;
- tomatoes - 3 pcs .;
- vegetable oil - 100 ml;
- salt - 1 pinch;
- lemon - half;
- cheese - 100 g;
- parsley greens.
Preparation
To begin with, we will prepare marinade for mushrooms on the grill. It is needed to make the mushrooms more juicy and not dry when frying. Greens of parsley, garlic, salt, lemon juice and butter mix well. Champignons clean, separate the legs from the hats. We fill the hats with marinade and leave for half an hour. The legs of mushrooms and tomatoes are cut into cubes. Add the crushed parsley and mix. The resulting stuffing fill the mushroom hats and put them on the grate. Sprinkle with grated cheese on top. And so that the mushrooms do not stick, grate better to grease with vegetable oil. We cook them on the grill until the cheese melts.
Stuffed mushrooms on the grill
Ingredients:
- champignons large - 700 g;
- mayonnaise - 200 g;
- salt;
- spice;
- minced pork meat - 200 g;
Preparation
Champignons mine, we remove the legs. We put the hats in a deep container, add spices, salt, mayonnaise and put it in a cool place for about 1 hour. In the pork mince we add salt, spices and stir to taste. The resulting mass of stuffed pickled mushroom hats. We cut the fat mesh into slices and turn each cap into it. And that the mushrooms baked on the grill come out more succulent, in addition we wrap them in pieces of foil. Spread the prepared balls on the grill and put it on the brazier for 20-30 minutes, without forgetting to turn it upside down.