How to grill champignons. How to cook mushrooms on the grill, baked in foil

Almost any food can be cooked on fire. However, champignons on the grill turn out to be especially tasty, fragrant, satisfying and unusual. There are several original, but rather simple marinade recipes for mushroom preparations that will make outdoor recreation special. There are such options for pickling mushrooms that will appeal to true gourmets. Previously, the product should be marinated in one of the many ways.

Despite the fact that the mushrooms on the fire are cooked quite quickly, to begin with, the champignons must be marinated, which will allow them:

• soften perfectly;
• quickly get fed with spices and sauce;
• get enough of the colorful aroma of smoke.

Since this variety of mushrooms does not have its own bright smell and taste, it is recommended to make a marinade for champignons in advance and keep the product in it.

simple recipe

So, how to pickle champignons for frying on the grill? There are some great recipes out there. One option involves the use of about 5 g of dill, 50 ml of sunflower oil, 1 clove of garlic. These products will be enough to pickle 300 g of mushrooms.

Mushroom caps are recommended to be cleaned by hand. Feet need to be simply wiped with napkins. Butter is poured into a saucepan. Then pre-chopped dill is added to it. Then you need to put a clove of garlic, squeezed through a special press, into the mixture. It is necessary to wait a little time. This will allow the oil to soak up the rich flavors of the spices. Next, the mushrooms will need to be lubricated with the resulting mixture and insist for several minutes.

mustard recipe

Another recipe involves the use of mustard. For this marinade you need to prepare:

• 360 g butter;
• 120 ml soy sauce;
• 45 ml of olive oil;
• 35 g mustard seeds.

You will also need spices. Perfectly fit into the mixture of paprika, dried garlic, ginger, sugar, oregano. Each component should be used in the amount of 3/4 of a small spoon. The composition obtained as a result will be enough to marinate 450 g of the product.

Put pre-prepared mushrooms in a deep bowl. It is optimal to use an enameled or glass container. In a separate saucepan, you need to put olive and butter, which you need to beat before. Then carefully pour soy sauce into the mixture. The next step is to add spices and mustard. The resulting composition must be poured over champignons. Before frying, it is necessary to keep the product in this fragrant filling for at least an hour.

With vinegar

Mushroom skewers on the grill will be very tasty if you prepare the marinade from:

• 10 g Dijon mustard;
• 80 ml balsamic vinegar;
• 230 ml of olive oil;
• 6 cloves of garlic.

This number of components is enough to marinate 450 g of mushrooms. The unique feature of this recipe is that you can marinate and fry the product at the same time. First you need to light the coals. At the moment when they burn, the components should be mixed. It is recommended to start by combining vinegar with mustard and oil. Then, in the resulting composition, you need to put the garlic paste, which is prepared using a press. Mushrooms should be placed on the grill. In the process of preparation, they should be periodically lubricated with the composition.

How to cook fried mushrooms

To cook champignon skewers, we recommend using several interesting recipes.

Mushrooms in bacon on the grill

Delicious champignons in bacon on the grill are very easy to cook. The original is prepared from:

• 0.5 bulbs;
• 2 tbsp butter;
• 12 pieces of bacon;
• 1/2 cup barbecue sauce;
• 2 cloves of garlic;
• 1/4 cup grated cheddar cheese;
• 100 g Philadelphia cheese.

The recipe also includes pepper and salt to taste. The indicated amount of ingredients is used for 12 champignons.

The first step is to melt the butter in a frying pan. In the resulting solution, it is necessary to sauté the onion a little. It should acquire a delicate golden color. Next, the garlic passed through the press is added to the products. All products must be kept on fire for a couple more minutes.

Then go for the mushrooms. First you need to wash them, and then separate the legs from the hats. If desired, champignons can be marinated according to one of the recipes.

To prepare the filling in a separate container, you just need to mix all the cheeses. The workpiece can be pepper and a little salt, using spices to taste. Now the onion that has become golden is laid out in the filling. All components are thoroughly mixed. The resulting mixture should be filled with mushroom caps.

Then the bacon is cut into thin long strips, which need to be wrapped around the blanks. To keep the delicious design firmly and securely, it is recommended to fix it with a skewer or a toothpick.

Making marinated champignons on the grill is very simple. The main thing is to monitor the readiness of the bacon.

Mushrooms on the grill with mayonnaise

Another option is mushrooms on the grill with mayonnaise. This recipe is extremely simple. It is best to use large mushrooms, which should be cleaned of dirt particles before use. Then the workpiece is dried. If desired, you can remove the skin from the mushrooms.

Next, the product is placed in a pan. To the mushrooms you need to add black ground pepper, a little salt and mayonnaise to taste. The dishes are covered with a lid, after which it must be shaken strongly and shaken a little. This will allow all the ingredients to mix thoroughly. The resulting workpiece must be kept for several hours. You can leave the mushrooms in the fill all night.

The resulting product can be grilled on a grill or skewers. The main thing is not to forget to turn them over periodically and monitor readiness.

Mushrooms in soy sauce on the grill

Mushrooms in soy sauce on the grill are unusually tasty. For 800 g of the main product, you should take:

• 3 tsp dried basil and sweet paprika;
• 4 small onion heads;
• juice squeezed from half a lime;
• 5 sheets of lavrushka;
• 1/3 cup vegetable oil;
• a few peas of black pepper.

You also need 1/3 cup soy sauce. The onion, cut into large rings, is transferred to a bowl with pre-prepared mushrooms. That's where the spices come in. Then pour the sauce, lime juice and oil into the mixture. Thoroughly mix the components, after which the product should be infused for 1 hour at room temperature. String mushrooms along with onions on skewers, and it is best to fry them on birch coals.

Which is presented to your attention below, are prepared quite quickly. In addition, such a dish has a delicate and pleasant taste, since mushrooms must be marinated in a specially prepared sauce before frying.

It is also worth noting that mushrooms on the grill are best done using only this. This is due to the fact that their unique ability to give out maximum heat for a long time allows you to cook several servings of a delicious dish for a large number of invited guests at the same time.

Mushrooms on the grill: the necessary ingredients

• lemon - two large pieces;
• seasonings - to taste;
• sea ​​salt - a small spoon;
• fresh champignons - one and a half kilograms;
• sunflower or olive oil - 60 milliliters.

Marinade for champignons on the grill: the cooking process

In order for such an unusual dish to cook well and beautifully on the coals, it is best to buy fresh and young mushrooms for it. Indeed, in such champignons, the hat is very tightly connected to the leg, which means that they will hold well on skewers. Thus, one and a half kilograms of fresh mushrooms should be taken, washed gently in cold water, and then placed in a deep container. There you also need to add a small amount of sea salt, aromatic seasonings to taste and pour in freshly squeezed juice from two large lemons. Before sending the mushrooms to pickle, it is advisable to mix them well by adding 60 milliliters of olive or sunflower oil.

To obtain a fragrant smell and a special taste, mushrooms should be kept in an acidic marinade for at least six hours. To do this, the container with champignons must be tightly closed with a lid and placed in a slightly cool room.

Mushrooms on the grill: heat treatment

After the mushrooms have completely absorbed the self-prepared marinade, you can safely proceed to fry them. To do this, you need to kindle birch firewood in the grill and make sure that they gradually turn into hot and large coals. In the event that the necessary logs for lighting a fire were not at hand, it is better to use purchased packaging with the same coals instead.

When the fire in the barbecue burns out, you should start stringing on skewers. It is worth noting that they should be strung quite tightly, otherwise they may dry out too quickly and burn out.

Roast such a dish on the coals should be about twelve to fifteen minutes. However, at the same time they need to be turned over continuously, because the heat from birch coals is usually very strong.

Mushrooms on the grill: the right serving to the table

After carefully frying the mushrooms, they should be carefully removed from the skewers and put in a large and deep dish. From above, it is recommended to sprinkle them with fresh chopped herbs and onions, as well as sprinkle with a small amount of lemon juice. It is advisable to serve a side dish of fresh vegetables or mashed potatoes with such a dish.

Simple recipes for every day, we cook simply, tasty and with pleasure!

Grilled champignon shish kebab is a very healthy diet dish, you must try it!

Continuing the theme of a picnic, I want to tell you how to marinate champignons for barbecue so that it is tasty, healthy and very fast. By the way, champignons can replace meat in terms of protein content, the main secret of a delicious mushroom skewers is marinade. It is he who makes mushrooms a real delicacy! See below for a recipe on how to cook champignon skewers on the grill ...

INGREDIENTS

For the marinade, we need (based on 1 kg of raw mushrooms):

• soy sauce 100 gr.;
• vegetable oil suitable for frying 1 tsp;
• juice of half a lemon;
• spices: a mixture of peppers, coriander, a mixture of spices (Garam Masala, Curry is good, but others can be used to taste) 1 tsp, or to taste.

COOKING

1. Let's prepare the mushrooms. They need to be washed and cleaned quickly. It is not worth soaking them or keeping them under water for a long time, because they absorb moisture very strongly. If the mushrooms are large, then it is better to cut them in half. Leave small mushrooms whole.
2. We are preparing the marinade. Mix soy sauce with spices, add a little vegetable oil.
3. Mushrooms are placed in a deep bowl, sprinkled with lemon juice and then poured with marinade. Mix well, coating each mushroom with sauce.
4. We shift the mushrooms into a bag, pour the marinade there, tie it tightly and shake it. After 20-30 minutes, you can fry mushroom skewers.
5. We spread the mushrooms on the wire rack in one layer, or strung on a skewer. Fry until golden brown. Serve with vegetables and fresh herbs.

PS. And if the weather is not flying, and you had to stay at home, then according to the same recipe you can cook champignons on the grill, or in an electric barbecue.

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Watch the video below with another recipe for cooking mushrooms on the grill.

Shish kebab of champignons

When the summer time comes, I want to cook more goodies on the fire. Zucchini, eggplant, mushrooms, meat, fish, etc. are used. And today I wanted to make a barbecue of champignon mushrooms on the grill with soy sauce, lemon juice and butter, without mayonnaise, I present a simple recipe step by step. It turned out well, very tasty, juicy and tender. Since we had guests, one mushroom kebab was not enough, there were also wings on the grill, very tasty, and pork kebabs. But the mushrooms came to the court with a bang, they were killed even earlier than meat dishes.

Cook more fried mushrooms with sour cream - it's very tasty!

• Champignon mushrooms
• Lemon juice
• Olive oil
• dried basil
• ground pepper

I do not write how much to take, everything is up to you. I had 0.5 kg of mushrooms, it took a couple of tablespoons of soy sauce, the same amount of lemon juice, pepper to your liking, a little basil.

So, prepare the mushrooms - rinse, remove the films, marinate in the proposed sauce. You can, of course, use mayonnaise - but why? It burns at the stake, becomes a carcinogen, we have not used it for dishes that are cooked at high temperatures for a long time. This mushroom kebab marinade is the most excellent, you can even without soy sauce, only then add a little salt.

So, the marinade is ready, place the mushrooms in it, and leave it for an hour or two. Shake occasionally so that all the mushrooms in the sauce are soaked.

Then we string the mushrooms on skewers. There are also nuances here - you can just string it like that, you can cut off the legs and place them more tightly on skewers, and use the legs for soup. You can place circles of tomatoes, zucchini or eggplant between them - it will be very tasty.

So, mushrooms are strung on skewers, and baked on a fire. Now another nuance - with the remaining marinade, you can grease the mushrooms several times with a brush - it will be even tastier.

That's it, our champignon kebabs are ready, serve, it's delicious! They can be sprinkled with herbs, garlic, red pepper - for an amateur, in general.

How to fry mushroom skewers on the grill?

• Time for preparing: 40 min
• Servings: 4
• Dish type: hotter
• Kitchen: Russian
• Complexity: Average

In this article you will find a detailed step-by-step recipe with photos on how to cook champignon skewers on the grill. It will turn out very tasty!

Mushrooms are always valued for their "forest" taste, but greenhouse champignons also have the opportunity to get closer to the ideal.

Having been in fragrant mangal smoke, champignons become unrecognizable.

"Smoked" hats are covered with a mesh cobweb of patterns, the pulp retains the taste of the absorbed marinade. Hot baked champignons look great on dried bread toasts.

How to cook mushroom skewers on the grill

• champignons - 1 kg .;
• vinegar 9% - 3 tbsp. l.;
• onions - 1-2 pcs.;
• bay leaf - 3 pcs.;
• dry mix of spices (red pepper, garlic, basil) - 1 tbsp. l.;
• soy sauce - 2 tbsp. l.;
• salt - 1 tsp

COOKING SEQUENCE

Large onions are cut into rings, the slices are folded into a deep bowl. Washed champignons are also sent to the bowl. The dishes should be of such a size that the poured mushrooms fill it almost to the brim. This method of pickling does not involve pre-boiling the marinade. Mushrooms and onions are sprinkled with salt and dry spices. Place bay leaves in a bowl. Mushrooms are poured with soy sauce and vinegar. Soak the mushrooms in cold water. You need to take enough liquid so that all the hats disappear under water. Of course, champignons will “emerge”, so a flat plate with a small load is placed on top of the mushrooms or the dishes are covered with culinary film. Mushrooms pickle better under the film. A bowl of champignons is placed in the refrigerator overnight. Mushrooms are strung on skewers, alternating with onion rings. Mushrooms are baked on the grill for 25 minutes. Periodically, mushrooms are poured with marinade.
Ready mushrooms wrinkle slightly, acquire a beige-coffee color. Roasting on the grill does not lead to drying of mushrooms. Mushroom pulp will be very juicy. Mushrooms and onions are laid out on a plate, sprinkled with fresh dill. When tasting, you can be sure that cold pickling has a great effect on mushrooms. The vinegar-soy taste is distinctly expressed, the presence of bay leaves and red pepper is felt. Cooled champignon skewers do not need to be reheated.

Cold mushrooms are cut into large pieces and put in salads.

Mushroom skewers - original recipes

During picnics, the main dish is barbecue! Of course, we associate barbecue with juicy, hot meat (pork, beef, veal). Well, in extreme cases, with fish - soaked and cooked on a skewer or grill. We offer you original recipes - champignon shish kebab.

However, there are a great many ingredients from which you can make a delicious and unusual barbecue. An example of one of the ingredients is the well-known champignons.

And so how to make delicious, juicy skewers of champignons? The marinade is very important for champignon skewers. Variants of recipes for shish kebabs from champignons and sauces for them.

Recipe 1.

Shish kebab from champignons “Juicy”

Option 1 On skewers

Ingredients

• 200 g mayonnaise
• black pepper

Cooking

Option 1 On skewers

So, champignons should be of medium size, young, so that the cap is closed. They should be thoroughly washed, cleaned and put in a saucepan. In the same container, salt and pepper the champignons to taste, and add mayonnaise (we recommend choosing a lighter 30% mayonnaise so that it is more liquid). Marinate champignons for at least 4 hours (preparation in the evening is ideal).

The kebab is ready to be grilled on charcoal. But make sure that the heat is weaker, otherwise the mushrooms will not have time to fry, but only burn. Use thin skewers for baiting. You can serve juicy champignon skewers with various sauces.

Sauce “Garlic”

• thick mayonnaise
• greens
• 2-3 garlic cloves
• black pepper

Add chopped garlic and herbs to mayonnaise. Pepper and mix all ingredients. The sauce is ready for our mushrooms.

Sauce “Spicy”

• 5 tbsp olive oil
• 1/2 tbsp mustard
• 2 tbsp balsamic vinegar
• 3 cloves of garlic (through the garlic press)
• 2 tsp Sahara
• 1/2 tsp salt

Take a bowl and add all the ingredients one by one. Beat everything with a whisk for 2-3 minutes. The sauce is ready for our mushrooms.

Option 2 on skewers in a wire rack

Ingredients

• 500-700 g champignons (large ones are better)
• 2-3 large tomatoes
• 200 g mayonnaise
• black pepper

Rinse and clean the mushrooms well. Marinate mushrooms in a deep container with salt, pepper and mayonnaise. After at least 4 hours, string the mushrooms on skewers. And grill on charcoal.

Cut the tomatoes into slices 0.5 cm thick. Put in a saucepan from under the mushrooms. Stir, put on a wire rack and fry over medium heat.

Serve mushrooms with tomatoes with lettuce and herbs.

Recipe 2.

Shish kebab from champignons "With fragrant herbs"

Ingredients

• 500-700 g large champignons
• 1 bunch of aromatic herbs (cilantro, basil, dill, chervil, etc.)
• 1-2 large tomatoes
• 50 g vegetable oil
• 4 garlic cloves
• 50 g water
• 1 tsp vinegar
• salt, pepper to taste

Cooking

Wash the mushrooms thoroughly, peel them from the films and pierce them with a toothpick in several places. Add chopped garlic, finely chopped tomatoes and aromatic herbs to the mushrooms. Pour the future mushroom skewers with vegetable oil, vinegar and water, add salt. Mix all the ingredients and leave the mushroom skewers to marinate for 2 hours, stirring occasionally.

Recipe 3.

Mushroom skewers “Assorted”

Mushrooms can be picked up of one type or prepared assorted. Vegetables are also an addition to the barbecue.

Ingredients

• mushrooms - 500 -700 g
• tomatoes (not large) - 300 g
• sweet pepper (colorful) - 2 pcs.
• zucchini - 2 pcs.
• eggplant - 2 pcs.
• onion - 2 pcs.
• lemon - 1 pc.
• olive oil - 20-50 g
• salt, pepper to taste

Cooking

Depending on the size of the mushrooms, you should: leave the small ones whole, cut the medium ones in half, and the large ones into 4 parts. Cut eggplant and zucchini into circles.

Peel and cut the pepper into slices, and the onion into rings. Carefully put everything in a saucepan, salt and pepper. Then drizzle with lemon juice and oil. Mix mushrooms with vegetables and leave to marinate for half an hour or more.

Thread mushrooms onto skewers, alternating with vegetables. The heat on the coals should be taken into account, so that the barbecue does not burn out.

Serve shish kebab of mushrooms and vegetables on lettuce leaves with herbs.

How to fry champignons on the grill

Do you have champignons, barbecue, vegetables and you do not know how to cook a delicious dish? Try the simplest and most affordable option - cooking vegetarian barbecue from vegetables and mushrooms on the grill.

It remains only to put the prepared skewers on the fire, and when a golden crust appears on the vegetables, the yummy is removed and served as an independent dish or as a side dish.

Ready kebabs with vegetables and mushrooms

Mushrooms are cooked on the grill according to different recipes and everyone chooses the most acceptable way for themselves. Even if you have nothing else besides mushrooms, you can still cook a delicious dish.

Fresh champignons are salted, greased on all sides with vegetable oil and laid out on a wire rack. Mushrooms need to be fried over moderate heat.

The taste of mushrooms is excellent, and you can surprise your friends and family with culinary skills. Mushrooms baked on the grill have a delicate taste with a smoky aroma.

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Shashlik of champignons on coals

Photo reports

Ingredients

Vegetable oil - 1 tbsp.

Italian herbs - 1 tsp

Fine salt - 1 tsp

Black ground pepper - 0.5 tsp

• 62 kcal
• 20 minutes.

Cooking process

When buying champignons for charcoal cooking, choose large mushrooms, but not quite giant ones.

It is important that they are the same size, so the mushrooms will cook evenly and it will be convenient to string them on skewers.

Garlic is used granulated (or sublimated). You can take fresh garlic, but then the taste of the finished dish will be sharper.

A very significant role is played by such a spice as oregano, which is part of Italian herbs. Therefore, in the absence of Italian or Provence herbs, be sure to take at least ground oregano separately. This fragrant herb practically forms the taste of ready-made champignons.

Many city dwellers enjoy spending their free days in nature.
During picnics, the smell of barbecue spreads throughout the forest or coastal area.
Nothing compares to a meal cooked over a campfire.

Grilled champignons are an excellent appetizer.
They are very easy to string or place on the grill and cook quickly.
Plus, it's a great vegetarian dish.
Mushrooms are not nearly inferior in satiety to meat.

The technology of their preparation can be extremely simple - ordinary frying on skewers or a grill, or with preliminary pickling of mushrooms.

Preliminary preparation for cooking champignons.

• Mushrooms should be bought medium-sized with a whole hat, white and dry.
• You will also need thin skewers for carefully stringing mushrooms, or a special grill or grill.
• The fire of the fire should not be strong in order to avoid burning the dish.

A simple recipe for cooking mushrooms (with onions) on skewers.

Products:

• 300 g champignons,
• Onions - according to the number of mushrooms,
• 1 lemon
• Salt, pepper and vegetable oil.

Cooking:

• In a communal bowl, whole mushrooms and mushrooms and peeled onions are combined, which can be cut in half. They are salted, peppered, poured with vegetable oil and the juice of half a lemon. In this form, they remain at the discretion of the owners: from an hour to the whole night.
• Then, products already saturated with a simple marinade are strung on skewers in turn: onion / mushroom.
• They are sent to the grill with hot coals, where they are periodically turned over for even roasting. Cooking time takes up to 15-20 minutes.
• Mushrooms become soft and browned.
• The resulting mushroom kebab is served with vegetables on a dish or plate.

Recipe for champignons (in marinade) in a grill.

You can diversify the picnic menu with pickled champignons, which will be cooked on the grill.

To prepare them you will need:

• 1 kg small mushrooms
• 5 table. l. mayonnaise and sour cream,
• Salt and pepper.

Cooking process:

• First, the mushrooms are washed.
• Then they are generously sprinkled with salt.
• Then they are covered with mayonnaise, followed by sour cream.
• Ground pepper is added.
• Rolled in the marinade, the mushrooms should stand for half an hour.
• Prepared mushrooms are placed in a grill designed for grilling.
• The dish is cooked on smoldering coals, constantly turning over.

They look amazing on plates!

Recipe for champignons on the grill in foil.

Mushrooms cooked in foil will become juicy and tasty if they are pre-marinated in sour cream and garlic sauce.

We will need:

• 1 kg of champignons,
• 500 mg sour cream,
• 3 garlic cloves,
• Pepper, salt,
• ½ teaspoon of turmeric.

The cooking process consists of the following steps:

• Washing and drying mushrooms.
• Marinade preparation. Garlic and greens are crushed for him, they are seasoned with turmeric, pepper, salt.
  All ingredients are mixed with sour cream.
• The foil is laid out, mushrooms are laid out on it and carefully smeared in the sauce. Wrapped champignons remain in time from 30 to 60 minutes.
• Then all the contents of the packages (together with the foil) are placed on the grill, where you can put the grate for convenience.
• Mushrooms are baked for 15-20 minutes. Then, a couple of minutes before the end of cooking, the foil opens.

The smell and taste of mushrooms will lure everyone, even friends who have moved away from the fire.

• To cook champignons on the grill, you should not use small mushrooms, leave medium-sized specimens whole, and cut larger ones into pieces (so that everything is baked evenly).
• Threading champignons can be alternated with vegetables, both fresh and pickled.

• Garlic sauce will help to add juiciness to ready-made mushrooms.
  It is prepared from 1 cup of sour cream and a squeezed garlic clove.
• For marinades, any of the most acceptable and preferred ingredients can be used.

Mushrooms on the grill will be a great dish for any picnic!

Grilled champignons is a delicious, mouth-watering dish that you can enjoy on a picnic with a traditional barbecue or treat vegetarians and fasting supporters with a snack. Having tried a treat once, you will want to repeat a similar meal again and again.

How to cook champignons on the grill?

Having in stock a suitable recipe and the right recommendations that will help to obtain the desired result, everyone can cook champignon mushrooms on the grill.

1. Before baking, the mushrooms must be pickled to seal the juices inside and prevent them from completely evaporating during heat treatment.
2. The marinade can be laconic of vegetable oil, salt and pepper, or it can be multi-component and refined, including various spices and flavors.
3. cooked on skewers or mushrooms, if their size allows, on a wire rack.
4. Mushrooms are baked on the grill for 5 to 15 minutes, depending on the size.

How to marinate champignons for barbecue?

The classic, often used on the grill, can be prepared on the basis of refined vegetable oil with a variety of additives. Do not abuse spicy and piquant substances, so as not to interrupt the delicate natural taste and delicate aroma of the original product. The number of marinade components is indicated for 1 kg of mushrooms.

Ingredients:

• vegetable oil - 100 ml;
• lemon juice - 1 tbsp. a spoon;
• ground black pepper - 1 tbsp. a spoon;
• chopped greens - 1 handful;
• salt.

Cooking

1. Mushrooms are rinsed, allowed to drain and, if necessary, cleaned.
2. Salt the mushroom mass, pepper, flavor with a mixture of vegetable oil and lemon juice and mix gently.
3. After 30 minutes, champignons are fried on a grill on smoldering coals.

Mushrooms on the grill - a recipe for marinade with mayonnaise

Mushrooms on the grill with mayonnaise, the recipe of which you will learn later, are as ruddy and appetizing as possible. For a richer taste, you can add seasoning for mushrooms and a little peeled and squeezed garlic to the marinade. Medium-sized mushrooms will turn out especially tasty and juicy.

Ingredients:

• champignons - 1 kg;
• mayonnaise - 200 g;
• salt - ½ teaspoon;
• garlic - 1-2 cloves;
• lemon juice - 1 tbsp. a spoon;
• pepper, seasoning for mushrooms.

Cooking

1. Mushrooms are prepared, rid of dirt and placed in a bowl.
2. Mayonnaise is mixed with salt, ground black pepper, seasonings, squeezed garlic, lemon juice.
3. Fill the mushroom mass with the resulting mixture and mix gently.
4. Allow the mushrooms to soak for two to six hours.
5. Mushrooms are fried in mayonnaise on the grill for 5-7 minutes.

Mushrooms on the grill - a recipe with soy sauce

Mushrooms in soy sauce on the grill will not leave indifferent even the most demanding gourmets. Mushrooms are incredibly juicy, have a pleasant ruddy color and amazing aroma. A fragrant mixture of dry herbs hops-suneli will give a special piquancy to the appetizer, which, if desired, can be replaced with a mix of Italian or Provence herbs.

Ingredients:

• champignons - 1 kg;
• soy sauce - 4 tbsp. spoons;
• olive oil - 4 tbsp. spoons;
• suneli hops - 1 teaspoon;
• ground black pepper.

Cooking

1. Mushrooms are rinsed, dried thoroughly.
2. Mix refined vegetable oil, soy sauce, suneli hops and ground black pepper in a large bowl.
3. Lay champignons in the spicy mixture, mix gently and leave for 2 hours.
4. Roast mushrooms over coals for 10 minutes, periodically pouring marinade.

Mushrooms in bacon on the grill

Mushrooms on the grill, the recipe of which will be described below, are juicy due to the use of bacon slices, which are used to wrap the mushrooms before frying. In addition, the product is impregnated with rendered pork fat, it turns out to be saturated and nutritious. Fried crispy bacon will add a special charm to the appetizer.

Ingredients:

• large champignons - 12 pcs.;
• thin strips of bacon - 12 pcs.;
• olive oil - 1 tbsp. a spoon;
• balsamic vinegar, sesame oil, oregano and basil - 1 teaspoon each;
• salt pepper.

Cooking

1. Prepared mushrooms are flavored with two types of oil, vinegar, herbs, salt, pepper, mixed and left for 3 hours.
2. Each marinated mushroom is wrapped with a strip of bacon and strung on a skewer.
3. Mushrooms with bacon are fried on the grill until a delicious blush on all sides.

Stuffed champignon mushrooms on the grill

Unusually tasty are obtained on the grill. In this case, for the preparation of snacks, it is necessary to select large specimens and separate the legs from the hats. The latter can be used to decorate mushroom caviar or any other dish, and the hats will need to be stuffed.

Ingredients:

• large champignons - 12 pcs.;
• slices of raw smoked bacon - 12 pcs.;
• processed cheese - 300 g;
• greens - 0.5 bunch;
• garlic (optional) - 1 prong;
• salt pepper.

Cooking

1. Cheese is mixed with chopped herbs, adding chopped garlic if desired.
2. Prepared mushroom caps are filled with the resulting mixture and wrapped in bacon so that it tightly closes the cavity with cheese.
3. String blanks on a skewer and bake over coals until golden brown.

Mushrooms on the fire on the grill

Mushrooms on the grill on the grill are cooked almost the same as on skewers. However, in this case, it is necessary to choose large specimens, which, even after a decrease in volume after heat treatment, will not fall into the existing holes. The marinade can be anything or, in this case, from mayonnaise and soy sauce.

Ingredients:

• large champignons - 1 kg;
• soy sauce - 100 ml;
• mayonnaise - 100 g;
• salt pepper.

Cooking

1. Mushrooms are mixed with mayonnaise, soy sauce, salt, black pepper and left for at least 2 hours.
2. Spread the marinated product on the grate and fry over the coals for about 10 minutes, turning over.

To make fried champignons on the grill turn out juicy and delight with a surprisingly spicy taste, they can be marinated in good quality fragrant olive oil, while adding a little fragrant Italian herbs and a pinch of thyme. And the lemon juice will shade the taste and make it more pronounced.

Ingredients:

• champignons - 1 kg;
• olive oil - 100 ml;
• Italian herbs - 1 teaspoon;
• thyme - 2 branches;
• large lemon - 1 pc.;
• salt pepper.

Cooking

1. Prepared mushrooms are mixed with olive oil, lemon juice, seasoned with Italian herbs, thyme, salt, pepper and left for a couple of hours, after which they are strung on skewers.
2. Mushroom skewers are cooked on the grill over coals for 10 minutes.

Mushrooms with cheese on the grill

Those made with cheese can become a picnic favorite, leaving behind the notorious meat kebab and other snacks. The dish is prepared quickly, but it turns out surprisingly tasty. It is necessary to select large mushrooms, clean them of dirt and get rid of the legs, which in this case will not be needed.

Ingredients:

• large champignons - 1 kg;
• butter - 150 g;
• cheese - 150 g;
• salt, pepper, herbs, spices.

Cooking

1. Soft butter is mixed with cheese chips, adding aromatic herbs, spices, chopped herbs or garlic if desired.
2. Fill the mushroom caps with the resulting mixture, spread on the grill and bake for 7-10 minutes over smoldering coals until the cheese is melted and golden brown.

Mushrooms in foil on the grill

Shish kebab of champignon mushrooms can be decorated in the most unexpected way. So, for example, in this case, mushroom specimens are baked in portions in foil bags, which preserves the juiciness of the snack as much as possible. Optionally, the dish can be supplemented with vegetables or other seasonings and spices can be used.