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Marinated and Grilled Mushrooms
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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Grill
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 183
% Daily Value**
Total Fat 18g
28%
Saturated Fat 3g
4%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrate 3g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 2g
Vitamin A  0%Vitamin C  3%
Calcium  1%Iron  3%
Potassium  7%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Marinated and Grilled Mushrooms

Recipe Tags: Vegetable Recipes

Date Added: January 04, 2014

Ingredients:

Cup Red Wine Vinegar
2 Pounds Fresh Mushrooms
1/3 Cup Olive Oil
1 Clove Of Garlic crushed
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Directions:

1. Remove stems from the fresh mushrooms and wipe with a clean dry cloth.

2. (Do not rinse in water to clean as that vastly reduces the ability of the marinade to permeate the mushrooms).

3. Cut the stems into thick slices, and place the slices and caps in one or two zipper-type plastic bags.

4. Prepare the vegetable marinade by blending the vinegar, oil, salt, pepper, and garlic in a small bowl.

5. Pour marinade over bagged mushrooms and remove any air from the plastic bag before sealing.

6. Refrigerate marinating mushrooms for at least 15 minutes, but not longer than two hours prior to grilling.

7. Prepare the grill: It is recommended that you grill mushrooms over a medium 350-F degree grill.

8. If your grill does not have a thermometer, a comparable measure is to be able to place your hand just over the grill surface for about five to six seconds without any discomfort.

9. Drain mushrooms and place in tinfoil packets for grilling.

10. You may prepare one large packet or four equally distributed tinfoil portions for easier serving to your guests.

11. This may look like a lot of mushrooms, but they vastly reduce while cooking.

12. Sprinkle each portion with freshly ground black pepper to taste; seal tinfoil and place on the grill.

13. Turn mushroom packets every two to four minutes, making sure to rotate them over the grill to evenly distribute the heat.

14. After about 12 to 16 minutes, check one packet to see whether the mushrooms are tender and have reduced by at least one-half their original volume.

15. After their final turn on the grill, sprinkle them with Parmesan cheese if desired, and reseal tinfoil loosely.

16. Cook two to three minutes longer and serve immediately.

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Dietary Notes:
This recipe is low-sodium with 7mg per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Sulfites, Garlic, Vinegar, Olive Oil allergies.
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