Mushrooms can get sidelined at a barbecue as the lame side dish for vegetarians, but when tossed in a balsamic-soy glaze, they'll get all the attention. Here are some tips to consider before getting started.
1) Don't wash your mushrooms-clean them.
There's a difference. If you're buying a carton of mushrooms prepackaged from the store, chances are they're already clean. Regardless, the way to clean them isn't to run them under the sink. Mushrooms are like sponges-they'll soak up a ton of moisture, which can lead to sogginess. Instead, wipe excess dirt away with a damp paper towel.
2) Pre-soak your wooden skewers.
Whenever you're grilling kebabs, it's always the safest bet to pre-soak wooden skewers for 20 to 30 minutes before throwing them over the grates.
3) Have fun with the marinade.
Don't have balsamic? Don't sweat it. Try sherry vinegar instead. (It's not as sweet!) Have some fresh thyme or rosemary? Chop up the leaves and throw in couple small pinches.
Yields: 4 servings
Prep Time: 15 mins
Total Time: 35 mins
Calories per Serving: 45
- 60 mL
- 2 tbsp.
low-sodium soy sauce
cloves garlic, crushed
Freshly ground black pepper
- 450 g
cremini mushrooms, sliced thick
Freshly chopped parsley, for garnish
- In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes. Pre-soak wooden skewers while mushrooms marinate.
- Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side.
- Garnish with parsley before serving.
Nutrition (per serving): 45 calories, 3 g protein, 9 g carbohydrates, 1 g fiber, 4 g sugar, 0 g fat, 0 g saturated fat, 280 mg sodium © Park FeierbachFood, Dish, Cuisine, Ingredient, Produce, Recipe, appetizer, Finger food, Meat, Vegetable,