Champignons on the grill - marinade recipes and features of preparing mushroom kebab

Posted on Jul 9th, 2022,

by Chief Milkman

Categories:

Second courses
For the holiday

When relaxing in nature, everyone mostly cooks meat on the grill - pork, lamb, chicken and even beef. This is a barbecue classic. But let's dilute this holiday of taste for the meat-eater and fry a delicious mushroom kebab? First, we will select the best champignons, wash and marinate them in mayonnaise, soy sauce or oil with the addition of garlic and other favorite spices. And then we’ll thread it onto skewers or place it on the grill and send it to the grill. Together with champignons, you can marinate and fry vegetables or the same meat. They can be combined with other types of forest or “domestic” mushrooms - such a kebab will look very impressive, and the taste of the dish will not disappoint expectations. The champignons do not fry over coals for very long; cooking from the very beginning until serving will take about an hour (with short marinating). Join us, it will be delicious!

Let's figure out how to properly cook champignons on the grill - features of frying mushroom kebabs

It is best to bake over smoldering coals champignons with medium-sized caps - they are easy to put on wooden or metal skewers and are convenient to eat. It will also take a little time to fry them.
Mushrooms, like a sponge, absorb flavors and aromas. Therefore, it is advisable to marinate them before cooking. The base of the marinade is most often mayonnaise or sour cream, soy sauce, vegetable (olive or refined sunflower) oil, and live beer. Champignons go well with various spices - garlic, dill, ground black pepper, coriander, mustard, herbes de Provence, etc.
Before marinating, you need to prepare the mushrooms - cut off the contaminated tip of the stem and wash the cap. It is better to avoid prolonged washing so that the mushrooms do not absorb a lot of moisture. If the skin is too dirty, you can gently scrub it off with the hard side of a sponge.
Usually, champignons are cooked whole on the grill, with the stem slightly shortened. But if the mushrooms are large, you can cut them in half or even into 4 parts. When grilling or grilling, you can separate the stems from the caps.
When preparing shish kebab from champignons on the grill, you can place it on long wooden sticks (skewers), ordinary skewers, and place it on the grill.
Before placing mushrooms on the grill, you need to make sure that the coals are well burned - they have become completely gray. The shish kebab should be cooked, turning as it browns.
Between the champignons, you can put thinly sliced lard or bacon on the skewers - the kebabs will turn out even more juicy and rosy.
On average, the preparation time for such a dish is 15-25 minutes, depending on the size of the caps.
Mushrooms go well with chicken and other meats, and many vegetables (eggplant, zucchini, onions, sweet peppers, tomatoes). Therefore, these products can be safely combined in one dish.
It is advisable to fry mushrooms of approximately the same size over an open fire so that they reach the same temperature at the same time.
When strung on wooden skewers, the caps often crack. To prevent this from happening, you need to thread the mushrooms through the blunt end.
If you use wooden skewers, they need to be soaked for at least 2 hours in cold water - then they will not smolder.

Popular options for marinades for champignons

Internet users constantly share their finds. Let's consider which methods turned out to be the most popular.

Grilled champignons marinade recipe with mayonnaise

Any mayonnaise and any seasonings are a universal solution. It is most convenient to mix and marinate in a bag.

Grilled champignons marinade recipe with mayonnaise and garlic

A little chopped garlic and lemon juice - and mayonnaise will acquire new flavor shades. You only need to marinate for 10-15 minutes.

Cooking mushroom kebab in soy sauce

Sen soi is the best option. It goes well with lemon juice and oregano, and can be ready in just half an hour.

Unusual soy-garlic marinade for grilled mushrooms

You can cook on skewers and a grill, or in the oven in winter. For marinating, mix a bottle of carbonated mineral water ( 1.5 l.) and a bottle of soy sauce ( 250 ml.). cook in a large saucepan, add spices and lemon juice if desired. Leave for 3 hours.

Grilled champignons marinade recipe with soy sauce

An unusual combination of lemon and sweet paprika. Please note that you will need a special variety of this spice. For 300 gr. mushrooms:

Vegetable oil – 2 tablespoons;
Soy sauce – 2 spoons;
A bunch of dill;
1 garlic clove;
Lemon juice – 1 l.
Paprika – 0.5 spoon;
Salt and pepper.

Mix everything in a bag and wait 15 minutes.

Sour cream marinade for mushrooms on the grill

Healthy calories for active recreation. Let's give our loved ones a little tenderness and poignancy.

For 1000 gr.:
A stick of butter – 100 g;
Sour cream – 100 grams;
5-6 garlic cloves.

Heat the oil until liquid, mix it into an emulsion with sour cream and other ingredients, and add a little salt. Soak for about 2 hours.

Marinade for the most tender champignons on the grill

A treat for real gourmets. To obtain an exquisite, tender barbecue, you need to peel the skin on the cap and around the stem. Add a couple of spoons of soy sauce and pepper to the sour cream, dip each individual piece into this mixture. Cover the container with cling film and refrigerate overnight.

Classic marinade for mushrooms with vegetable oil and lemon juice

Squeeze the juice of half a lemon into sunflower or olive oil, add a little allspice. Decorate the dish with chopped herbs.

Olive oil marinade with soy sauce

A dietary snack, the ingredients go well with lemon juice or Provençal herbs.

Chinese mushroom marinade with mustard

For lovers of Asian cuisine:

6% vinegar – 1 teaspoon;
Soy sauce – 5 tbsp. spoon;
About a couple of tablespoons of mayonnaise;
3-4 garlic cloves.
Refined oil

Impregnation will require about 2-3 hours in the refrigerator.

Unusual currant marinade

In the summer, everything should be fresh, so you can use berries from your own garden for barbecuing. Grind the blackcurrants in a blender, add liquid honey and a pinch of sweet paprika, a little salt. Marinate 1 hour. Amazing sourness can conquer forever.

Wine marinade for mushroom kebabs

A special exclusive snack will come in handy on a romantic evening. Dry white wine is selected for it. And no extra calories.

Champignon mushrooms, baked on the grill or in the oven, in a marinade of mayonnaise, mustard and garlic

Ingredients:

medium-sized champignons – 20-25 pcs.;
mayonnaise (can be replaced with sour cream) – 4 tbsp. l.;
fresh garlic – 2-3 cloves;
mustard (ready sauce) – 2-3 tsp;
salt (fine or medium) – 0.5 tsp;
ground paprika, black pepper - a pinch.

Cooking method:

For the marinade, place mayonnaise, pressed or chopped garlic, mustard, salt, pepper and paprika in one bowl. Mix until almost homogeneous consistency.
Place thoroughly washed and dried mushrooms into a deep bowl and pour marinade over them. Recommended marinating time is from 30 minutes to 2 hours. If you keep it in the marinade longer, the champignons will become too soft and the slices will lose a lot of liquid.
Place on skewers/skewers or cook on a grill/grill over smoldering coals, turning frequently. You can also bake these kebabs in the oven at 180-200 degrees for 20-25 minutes.

The appetizer turns out very aromatic and juicy.

A number of useful recommendations

Plastic, steel or glass containers are best suited for marinating. The aluminum version should not be used.
The marinade should not contain more than two acidic components. Otherwise, its taste will deteriorate.
The key element of the marinade is oil. It prevents the mushrooms from drying out. It is better to use sunflower oil of any brand. Thanks to it, the aroma of mushrooms will not disappear. They will have an attractive golden tone. They will also not stick to the grill and dry out.
The marinade can contain all your favorite spices. They will enrich the mushrooms with amazing taste and smell.
To prevent the champignons from shrinking, they should be greased with oil during cooking. Application tool: pastry brush.
Mushrooms should be salted after the culinary process. If you do this before then, too much moisture will be removed from them.

There are many recipes for marinating and grilling mushrooms. There are different options for this: wire rack, oven or frying pan.

These mushrooms are perfect for kebabs. They also make a good stand-alone snack at any special event.

Recipe for champignons marinated in soy sauce - fry on a grill or skewers

Required:

champignons – 500 g;
soy sauce – 100 ml;
garlic – 2 cloves;
mustard (optional) – 1-1.5 tsp;
deodorized oil – 1 tbsp. l.;
pepper mixture - a pinch.

Cooking steps with photos:

Prepare the mushrooms - wash, if very dirty - peel.
Prepare the marinade. Pour soy sauce into a deep container, add chopped garlic.
Put a little mustard in there too.
Add dried spices.
Pour in the oil.
Read also: Champignon Julienne With Sour Cream (14 Detailed Steps)
Stir the ingredients.
It is convenient to marinate champignons in a bag. Fold the mushrooms and pour the marinade on top. Tie the end and shake the bag several times to distribute the marinating mixture as evenly as possible. Leave at room temperature for 30-60 minutes.
Place the pickled mushrooms on skewers or metal skewers and fry on the grill.

Determine readiness by softness by cutting one of the outermost mushrooms.

With mustard

You can marinate champignons for barbecue in a spicy mayonnaise-mustard sauce, which gives the juicy mushrooms a slight bitterness.

Marinade for mushrooms for the winter

Required ingredients:

champignons – 550 g;
mayonnaise – 150–180 g;
spicy mustard – 50–80 g.

You can experiment with a combination of products depending on how spicy the kebab is. Reducing the amount of mustard will make it less spicy.

All ingredients must be mixed, salted, seasoned with aromatic herbs and the mushrooms marinated for 2.5–3.5 hours. Next, fry the champignons on skewers or a grill.

Champignons in bacon, fried over charcoal (or grill) - fast, aromatic and tasty

You will need:

moderately large champignons – 1 kg;
striped bacon (not smoked or salted) - about 500 g;
salt – 1 tsp. without top;
soy sauce – 4-5 tbsp. l.;
mayonnaise (sour cream) – 2 tbsp. l.;
hops-suneli – 2-3 pinches;
black pepper – 1-2 pinches;
olive oil – 2-3 tbsp. l. (can be replaced with sunflower).

Simple recipe step by step:

Place the washed mushrooms in a bowl. Add salt, pepper, khmeli-suneli, soy sauce, butter, mayonnaise.
Mix everything with your hands, brushing each champignon with the mixture. Marinate for 1-2 hours. There is no need to leave it overnight, or even more so for a day.
One at a time, wrap the mushrooms in bacon and immediately place them on a skewer to hold the strips in place. Despite the apparent complexity, it is very simple and fast.
Having skewered all the mushrooms, place them on the grill and start frying. The cooking technology is similar to frying traditional shish kebab, the only difference being that it will take less time.

Ready mushroom kebab can be served with tomato sauce or a dressing of yogurt and fresh herbs.

With tomatoes

Mushroom kebab marinated in mayonnaise with tomatoes is a tasty, satisfying and low-calorie dish that will appeal to all people who carefully watch their figure.

Required Products:

champignons – 1.7 kg;
tomatoes – 2–5 pcs.;
mayonnaise – 6 tbsp. l.;
garlic cloves – 4–5 pcs.;
red onion – 5–6 pcs.;
ground paprika – 2 tsp;
sunflower oil – ½ cup.

To prepare the marinade, you need to grind the tomatoes using a blender, add mayonnaise, finely chopped garlic cloves, vegetable oil and spices.

Wash the mushrooms, remove the skins and leave to marinate in the sauce for 2–3.5 hours. Thread onto skewers, alternating champignons with onion rings, and fry until deliciously golden brown.

Mushrooms should be evenly strung onto skewers pre-moistened with water.

Shish kebab of mushrooms (fresh champignons) and vegetables (eggplant, peppers, tomatoes)

Grocery list:

champignons (store-bought or wild mushrooms – whatever you have) – 500 g;
eggplants – 1 pc. (medium size);
bell red pepper – 1 pc.;
tomatoes – 3-4 pcs. (small);
garlic – 1-2 cloves (to taste);
odorless oil – 100 ml;
seasoning for mushrooms (a mixture of Italian, Armenian spices or whatever you like);
salt – 0.75-1 tsp.

Cooking technique:

This recipe does not require a complex marinade, so the taste of the kebab remains as natural as possible. Cut the eggplant into slices 1.5-2 cm thick, sprinkle with salt and set aside for now.
Cut the pepper into squares, and the tomatoes into 2-4 parts.
Wash the champignons and trim the stems.
Mix chopped garlic, salt, some spices and oil in one bowl. Mix and marinate vegetables (including eggplants, washed from salt) and mushrooms in this mixture.
After about 4-6 hours, thread the kebab onto skewers and fry over hot coals on the grill for 15 minutes, turning the dish over as it frys.

Sprinkle the fried kebabs with chopped herbs and sweet onion rings.

Mushrooms in wine sauce

The highlight of this recipe is not only the wine marinade, but also the fact that one of the ingredients is onion. It not only goes well with champignons, but also gives the dish an indescribable smell of fried food.

Ingredients:

champignons – 400 g;
red wine – 200 ml;
vegetable oil – 50 ml;
onion – 350 g;
sugar – 15 g;
apple cider vinegar – 20 ml;
spices, salt - to taste.

Cooking method:

Cut the peeled onion into rings and place tightly on the bottom of the bowl.
Clean the mushrooms (for this dish it is better to take small ones) from films and debris, and add them to the onion rings.
Add sugar and salt to the wine, pour the products previously placed in a bowl.
Cover the mushrooms with a lid and leave to marinate for 3-4 hours. It's not scary if they stay longer.
Place the prepared champignons on skewers mixed with onion slices.
Cook over moderate heat, turning occasionally and sprinkling with vinegar diluted with water.

Vinegar in the recipe can be replaced with lemon juice, which should also be diluted.

Light kebab of champignons, zucchini, tomatoes and onions, marinated in olive oil

What we will cook from (components for 4 servings):

champignon mushrooms – 4-8 pcs.;
zucchini – 0.5 pcs.;
eggplant – 0.5 pcs.;
onion – 1 head;
bell pepper – 1 pc. (optional);
cherry tomatoes – 4-8 pcs.;
lemon juice (can be replaced with balsamic vinegar) – 1 tbsp. l.;
olive oil – 4 tbsp. l.;
salt, pepper - to taste.

How to fry - we tell you step by step:

Cut mushrooms, eggplant, peppers and onions into large pieces.
Chop the zucchini into slices and leave the tomatoes whole or cut in half.
Place in random order on skewers made of wood or metal.
Mix olive oil, lemon juice, pepper and salt.
Pour the resulting dressing over the kebabs and marinate at room temperature for half an hour.
Fry on the grill until lightly browned.

The dish turns out to be quite filling, but at the same time contains a small amount of calories. It is quite suitable for PP and dietary nutrition.

Cooking champignons on the grill, stuffed with cheese and ham, wrapped in foil

Compound:

champignons (regular or royal) – 500 g;
cheese (hard, semi-hard or curd) – 100-120 g;
ham or bacon – 100-150 g;
butter – 30 g;
vegetable oil – 1 tbsp. l.;
cream – 2 tbsp. l.;
garlic – 1 clove (large);
Black pepper, salt, herbs.

Preparation procedure:

Carefully unscrew the stems of the champignons and chop them finely, setting the caps aside for now.
Fry the chopped legs in a frying pan in a mixture of vegetable and butter.
Grind the cheese (it turns out very tasty with mozzarella and suluguni, but you can use another variety) and ham, chop the herbs. Mix with fried legs.
Add cream to the filling, season with pepper, salt, and stir.
Stuff mushroom caps, wrap in aluminum foil and place on grill grate. Cook for 15-20 minutes.

The mushrooms themselves will turn out soft, with a slight smoky aroma, and the filling will be viscous and aromatic. You can use other types of “minced meat” for the caps.

Marinade with sour cream for champignons baked on the grill - a very tasty recipe

For 1 kg of champignons you will need:

sour cream – 400 g;
garlic – 3 cloves;
turmeric – 0.5 tsp;
pepper, table salt;
dill and/or parsley - for serving.

How to make sour cream marinade - preparation process:

Squeeze the garlic through a press or grate it on a fine grater, add to the sour cream.
Add salt, pepper and turmeric there. Mix.
Coat washed and dried mushrooms with the resulting marinade. Transfer them to a container or bowl, cover and refrigerate. The duration of marinating is from 15 minutes to 2 hours.
In the meantime, light a fire in the grill and let the coals burn out completely. Place 5-6 mushrooms on each skewer and fry until brown on all sides.

Mushrooms marinated in currant marinade

The unusual combination of mushrooms and currant flavor will not leave even the most sophisticated mushroom lover indifferent.

Ingredients:

champignons – 300 g;
liquid honey – 20 ml;
black currant – 100 g;
ground paprika – 10 g;
salt - to taste.

Cooking method:

Wash the berries, remove any debris, place in a bowl and blend with an immersion blender, turning them into a homogeneous puree.
Prepare the mushrooms, add currant puree to them and mix.
Dissolve the honey in a water bath or in the microwave and add it to the mushrooms.
Add paprika, salt and mix again. Leave in the refrigerator for one hour to marinate.
Place on the grill and bake over coals until done.

Shish kebab of chicken and champignon caps with potatoes – juicy and crispy

Required ingredients:

chicken (boneless leg, wings, etc.) - 1 kg;
champignons (fresh or frozen) – 1 kg;
potatoes (small) – 1 kg;
cherry tomatoes – 400-500 g;
kefir – 500 ml;
vegetable oil – 2 tbsp. l.;
Provençal or Caucasian herbs – 1 tsp;
garlic – 2-3 medium cloves;
salt, freshly ground pepper - to taste.

How to make - detailed recipe:

The first stage is preparation. Trim the chicken from fat and veins, wash and dry. Cut into “kebab” size pieces, but no larger than champignons. Wash the potatoes and cook until half cooked. Young potatoes do not need to be peeled. If necessary, defrost the mushrooms, rinse and dry.
Mix kefir at room temperature with oil, salt and spices (chop the garlic in any convenient way).
Marinate champignons and pieces of chicken in a kefir-garlic mixture. Marinating time is individual, approximately 1-2 hours.
Thread chicken, potatoes, champignons and tomatoes in any order onto pre-soaked wooden skewers or metal skewers.
All that remains is to bake on the grill. You need to make sure that the coals smolder lightly. If the fire flares up intensely, extinguish it with the remaining marinade. You can also cook this delicious dish on a grill, especially if you are frying wings - it’s more convenient.