Grilled champignons on a grill and skewers: marinade recipes, snacks

How to fry champignons on coals: culinary secrets

Frying champignons over coals is not a difficult task; even an inexperienced cook can do it. To help him, we provide some culinary tips.

You can cook any champignons on the grill, as long as they are fresh. Only large specimens are fried on skewers - small mushrooms will simply fall apart when you try to thread them onto a wide blade. You can cook both large and medium-sized mushrooms on a wire rack or wooden skewers. Small specimens can only be cooked on a grill with small mesh, otherwise they will fall onto the coals.
It is up to the cook to decide whether to remove the top layer from the champignon caps. This task is labor-intensive, and it makes sense to perform it only when the champignons are truly large. But even in this case, this procedure can be abandoned. But you definitely need to wash and dry the mushrooms with a napkin. Moreover, you need to act quickly so that the champignons do not have time to absorb a lot of liquid. Also, the ends of mushroom stems are often cut off if they have already darkened.
The champignons are fried and baked whole on the grill, but the legs are not always required to be preserved. If mushroom stems are not used to prepare an appetizer, you can make soup from them. We assure you that the broth from them turns out rich and tasty.
How long to fry champignons on coals depends on the size of the mushrooms. The maximum cooking time for champignons on the grill is 15 minutes, the minimum is 5 minutes. To determine the readiness of a snack, pay attention to its appearance and smell. If the champignons are already browned on all sides and exude a seductive aroma, they can be removed from the skewers or grill and served.
When cooking over charcoal, champignons must be turned over to ensure even cooking and to prevent them from burning.

To give champignon appetizers even brighter and richer organoleptic qualities, they are often marinated before frying on the grill. However, you can cook these mushrooms on the grill without marinade, pouring the sauce over them immediately before serving. You can also omit the marinade when the appetizer contains products that can give the champignons a more expressive taste (lard, bacon, cheese).

We also invite you to learn how to cook eggplants on the grill, as well as how to fry zucchini over coals.

Tips on how to properly marinate champignons for grilling

Even a child can marinate champignons for frying on the grill, if only you decide to entrust him with this important task. However, to achieve the best result when marinating mushrooms, it is worth considering several nuances.

Do not pickle mushrooms (and other foods) in aluminum containers. It instantly oxidizes, supplying foods with harmful substances and at the same time giving them a metallic taste that even the biggest fans of culinary experiments do not like. It is best to use enamel or glass containers, or in extreme cases, plastic containers.
Don't cook too much marinade. If you place the mushrooms in a bag and pour the sauce over them, it will cover them well, even if there is not enough of it. You can also coat the mushrooms with marinade using a pastry brush. Mixing the products with your hands also gives a good effect.
How long to marinate the champignons depends on the specific recipe. Marinades containing vinegar, lemon juice or mayonnaise are considered fast. There is no need to keep champignons in them for more than an hour; usually even 30 minutes is enough. In formulations based on soy sauce, olive oil, and sour cream, it is advisable to keep the mushrooms longer: from 2 to 3 hours.

Below you will find marinade recipes for grilled champignons, which are considered the most successful.

Cooking principles

In order for cooked mushrooms to have an incredible aroma and taste, they must be selected and prepared correctly. To do this, follow these recommendations:

For cooking, use only fresh champignons without any signs of bitterness. It is best to take medium-sized mushrooms. Frozen and pickled mushrooms are not suitable for frying.
It is not recommended to take mushrooms that are too small, as they easily dry out and burn quickly.
Mushrooms that are too large can be cut into 2-4 pieces.
Champignons go well with many vegetables. They can be alternated with bell peppers, carrots, tomatoes, onions, and eggplants.
Rinse the selected mushrooms thoroughly, clean and dry if necessary.
Place the product in a container of suitable size and fill with the prepared marinade.
It is advisable to marinate mushrooms in glass, plastic, or steel containers. Aluminum containers are not suitable.
To prevent the taste of the marinade from spoiling, it is forbidden to add more than 2 acidic foods to it.
The main component of the marinade is oil, which prevents the mushrooms from drying out. Vegetable oil is best.
To prevent the mushrooms from shrinking, they must be greased with oil during cooking using a pastry brush.
If desired, you can add any spices to the marinade - cumin, nutmeg, rosemary, thyme, coriander, etc. They give mushrooms a unique aroma and taste.
The average marinating time for champignons is 30-60 minutes, depending on the number and size of the mushrooms.
After the mushrooms are marinated, they are placed on a wire rack or threaded onto thin skewers or skewers.
It is advisable to salt the champignons after cooking, otherwise they lose a lot of moisture.
You can serve the champignons with garlic or sour cream sauce.

The taste and aroma of cooked mushrooms largely depends on the marinade used. By the way, due to the low calorie content of ready-made dishes, they can be eaten by those who adhere to paragraphs.

We'll tell you how to prepare it below.

Recipes for popular marinades for champignons

It is known that for each product there are suitable and inappropriate herbs, spices, and sauces. This also applies to mushrooms. It is believed that fatty formulations based on vegetable or butter, sour cream or mayonnaise are more suitable for marinating them. Soy sauce and garlic would be a good addition. As for spices, you can use almost all types of pepper, the complex seasoning khmeli-suneli. It would be a good idea to include Provençal or Italian dried herbs in the marinade intended for champignons.

You can make a marinade for champignons based on your taste, or use ready-made solutions.

Classic marinade for mushrooms with vegetable oil and lemon juice

For a kilogram of champignons you will need half a glass of refined vegetable oil, a large lemon, a tablespoon of Italian or Provençal herbs (dried). Juice is squeezed out of a lemon cut in half and mixed with oil and aromatic herbs. Salt and a mixture of peppers are added to taste.

Olive oil marinade with soy sauce

For a kilogram of mushrooms, take 5 tablespoons of soy sauce and olive oil and mix. Add black pepper and suneli hops to taste. All that remains is to whisk so that the marinade becomes homogeneous, and you can marinate the mushrooms.

Mayonnaise marinade with garlic

For a kilogram of the main product, take a small pack of mayonnaise (150-200 ml), mix it with two cloves of garlic, passed through a press, a tablespoon of lime or lemon juice, and dry seasoning for mushrooms. Beat the resulting mass with a whisk (until it becomes homogeneous). Prepared mushrooms are immersed in mayonnaise-garlic sauce and mixed with your hands. After 1.5-2 hours they can be cooked on the grill.

Sour cream and garlic marinade

A pack of sour cream (0.25 l) is enough to marinate 1.5-2 kg of champignons. You will need half as much soy sauce. These components must be placed in a bowl and mixed. The head of garlic is divided into cloves, which are then peeled, crushed with a press and added to the prepared liquid mixture. All that remains is to add salt, pepper, Provençal mixture (to taste) and mix well.

To obtain a rich taste, it is recommended to keep champignons in sour cream sauce for 2-3 hours, putting the bowl with them in the refrigerator or at least placing it in the shade.

Wine marinade for mushroom kebabs

Mix a glass of wine (0.25 ml), vegetable oil (60 ml), apple cider vinegar (20 ml), sugar (10 g). Cut a couple of onions into rings, remember. Combine 0.5 kg of prepared mushrooms with onions, salt and pepper them. Pour in the prepared liquid mixture. Place in a cool place for 30-60 minutes.

This version of the marinade cannot be called economical, but the result justifies the money spent.

Chinese mushroom marinade with mustard

Refined vegetable oil and soy sauce are taken in equal quantities (100 ml per 1 kg of mushrooms) and mixed. Pour a tablespoon of 6 percent vinegar into the resulting composition, add a teaspoon of mustard powder and 5 garlic cloves crushed in a press. The products are mixed well. The marinade is poured into a bag with mushrooms. After a couple of minutes they start frying them on the grill.

Creamy marinade for champignons

A small packet of heavy cream (0.2 l) is poured into a bowl and whipped. Combine with softened butter, beat the products together. Add salt and pepper. Coat the mushrooms with creamy sauce. Wait at least an hour, then fry the mushrooms on the grill.

Unusual currant marinade

Take 300-400 g of currants (black or red), chop them with a blender or simply knead and squeeze. Pour a large spoonful of ground paprika into the currant juice and pour in the same amount of melted honey. After stirring, add salt to taste. Immerse mushrooms (1 kg) in currant juice and leave for 3 hours.

Knowing the recipes for a marinade suitable for champignons, you can quickly and tasty prepare shish kebab or barbecue from them. But we still invite you to familiarize yourself with several popular snack options made from these mushrooms cooked over charcoal. The recipes below are worth checking out.

Mushrooms on a grill pan

To make the champignons tasty, they need to be fried very quickly, without overcooking them on the stove. Add a tablespoon of lemon juice to the grill pan, then the champignons will not darken during cooking.

You need to prepare the following products:

large champignons - 12 pieces;
olive oil - 50 grams;
2 cloves – garlic;
rosemary (dried herbs) – 1 pinch;
salt.

Cooking time will be 35 minutes. The energy value of one serving is 105 kcal.

How to cook mushrooms on a grill pan:

Prepare garlic oil for marinating: mix oil, chopped garlic, salt, dried rosemary in a cup. If you like a spicier taste, you can add a pinch of chili;
Remove the mushroom stem from the champignons, and place the caps in a container with garlic oil, stir. Leave for 20 minutes to marinate;
Heat a grill pan, place mushrooms on it, fry on each side until golden brown;
Place the champignons on a flat plate and sprinkle with garlic marinade.

Classic champignon shish kebab recipe (without mayonnaise)

What do you need:

large champignons – 1 kg;
purified sunflower oil (or extra virgin olive oil) – 100 ml;
lemon juice – 20 ml;
ground black pepper – 5 g;
salt – 10 g;
fresh herbs (basil or parsley) – 50 g.

How to cook:

Rinse the mushrooms and dry them with paper towels. Shorten the stems of the champignons so that they do not protrude from under the caps too much.
Place the mushrooms in a tight plastic bag.
Pour oil and lemon juice into the bag, add salt and pepper.
Shake the bag to mix the ingredients.
After about an hour or an hour and a half, remove the mushrooms from the bag and thread them onto skewers. When piercing mushrooms, hold their caps in your palm, then the risk of destroying them with an awkward movement will be lower.
Place the mushroom skewers over the grill. Fry the mushrooms, turning the skewers every 2 minutes, for 12-15 minutes. If the heat from the coals is high, it is possible that the appetizer will be cooked even earlier.

Carefully remove the browned mushrooms from the skewers onto a plate with a fork. Wash and pat the basil or parsley with a napkin. Chop the greens with a knife, sprinkle them on the appetizer and invite picnic participants to take a sample.

With spiced butter

Required:

500 g champignons;
30 g vegetable oil;
100 g butter;
ground allspice;
salt.

What to do:

Wash and dry the champignons, salt and pepper them.
Place a little butter between the cap and stem.
Place the mushrooms in a large bowl, sprinkle with vegetable oil, and mix gently. Let stand for 20 minutes.
Transfer the mushrooms to the grill grate, leaving 1 cm between them.
Fry the mushrooms for half an hour.
Serve the finished dish with fresh herbs.

Advice! To prevent the mushrooms from shrinking during frying, they need to be greased with oil using a pastry brush.

A simple recipe for shish kebab from champignons in mayonnaise

What do you need:

champignons – 1 kg;
mayonnaise – 0.2-0.25 l;
soy sauce – 50 ml;
seasoning for mushrooms - to taste.

How to cook:

Wash the mushrooms and dry. Cut off the bottom of the legs if you see that it has darkened.
Place mayonnaise in a bowl, mix it with mushroom seasoning and soy sauce.
Add mushrooms to mayonnaise sauce and mix with your hands.
Cover the bowl with cling film. Place it in the shade.
Place the wooden skewers in a bucket filled with clean water. Soak them for about 20 minutes.
Thread the mushrooms onto prepared skewers.
Place the workpiece on the grill. Fry the mushroom skewers for 10-15 minutes, remembering to turn over, until the champignons are browned on all sides and begin to emit a tempting smell.

After removing the mushrooms from the skewers, serve them as a side dish for the kebab or separately. They are most delicious hot, but even when cooled they retain good organoleptic qualities.

Champignons in a spicy marinade, fried on the grill

What do you need:

champignons (medium size) – 0.5 kg;
olive oil – 120 ml;
grape vinegar (6 percent) – 20 ml;
hot red pepper – 1 pc.;
soy sauce or salt - to taste.

How to cook:

Prepare the champignons by washing and drying them.
Remove seeds and membranes from the pepper. Chop the pepper pulp as finely as possible.
In a small bowl, combine oil, vinegar, soy sauce and crushed pepper.
Divide the prepared sauce into two parts.
Marinate the mushrooms in half the sauce.
After an hour, place the mushrooms between the grates of the barbecue. Secure the grilles by sliding the ring on the handle towards them so that they do not open.
Place the grill with mushrooms on the grill. Roast them for 10 minutes, turning the grill every 60-90 seconds.

Place the mushrooms on a plate, pour over the remaining sauce, and serve. Spicy lovers will like these champignons.

With olive oil and lemon juice

This recipe for a marinade made from fragrant olive oil and freshly squeezed citrus juice will appeal to all lovers of light, savory dishes. A pinch of thyme added to the sauce gives the mushrooms a special richness.

Required ingredients:

champignons – 700 g;
olive oil – 60–70 ml;
thyme – 1–3 branches;
lemon – 2/3 pcs.;
aromatic herbs.

The marinade for mushrooms is very simple: pour freshly squeezed citrus juice, chopped thyme and aromatic herbs into olive oil. Leave the champignons in the prepared sauce for at least 60 minutes, then thread them onto skewers or skewers and fry until deliciously brown.

Korean style champignons on the grill

What do you need:

champignons – 0.5 kg;
soy sauce – 60 ml;
vegetable oil – 60 ml;
honey – 20 ml;
ginger powder – 20 g;
garlic powder – 5 g;
rice wine (can be replaced with grape wine) – 60 ml.

How to cook:

Prepare the mushrooms.
Melt the honey.
Mix all liquid ingredients. Add garlic powder and ground ginger to them. Mix well.
Pour half of the resulting sauce to serve the dish. Marinate the champignons in the remaining mixture.
After an hour, place the mushrooms on the grill (or grill grid) and fry until tender.

Serve the dish with any sauce that was set aside during cooking. The sauce can be offered separately or poured over cooked mushrooms.

With tomatoes

Grilled mushrooms (champignons, the recipe of which can be changed to suit your taste, are bisporous) go well with tomatoes. The result is a delicious vegetarian kebab. At the same time, it is satisfying and nutritious. An excellent snack option for a picnic. If you also use light low-calorie mayonnaise for the recipe or replace it with natural yogurt with garlic, you will get a completely dietary dish.

Composition of ingredients

For the dish you need to take:

champignons – 1.4-1.6 kg;
tomatoes – 4-5 pcs.;
mayonnaise – 6.5-7 tbsp. l.;
garlic cloves and red onion – 5-6 pcs.;
paprika (ground) – 1.5-2 tsp;
butter – ½ cup;
salt.

Salt in the recipe can be replaced with soy sauce. A small amount of the latter is simply poured into the total mass. Afterwards all products are mixed. It is also important to choose the right tomatoes for the recipe. They must be ripe. Even soft vegetables will do.

Step-by-step cooking process

The cooking process includes several stages:

To prepare the marinade, the tomatoes are washed, dried and placed in a blender bowl. Vegetables are crushed to a smooth, tender pulp.
Mayonnaise and all the vegetable oil are also added to the tomato mass. If you decide to use soy sauce, add it at this stage as well. The resulting mixture is supplemented with ground paprika. If necessary, add more salt and mix well again.
All that remains is to add garlic to the tomato mass. It first gets rid of the husks and is passed through a press. Another option is to finely grate the garlic. After grinding, the product is sent to the marinade.
Mushrooms are wiped with a damp sponge to remove dirt from them. Then they are immersed in a tomato marinade.
After mixing the mushrooms with the tomato mass, they are left to infuse for approximately 2.5 hours. You can let the food marinate longer. For example, mix the ingredients in the evening and start frying in the morning.
Prepared mushrooms are placed on the grill grate.

In this form, the champignons are cooked until lightly browned. They should have time to bake well inside too.

How to serve a dish

When serving, the prepared mushrooms are laid out on a large flat plate. You can sprinkle the treat with chopped parsley or other herbs on top. Stuffed mushrooms will look beautiful on a plate covered with lettuce leaves. The resulting treat can even be served at the holiday table. But in this case it is worth paying more attention to the design of the dish. It is allowed to use nuts, olives, sweet corn grains.

Champignons baked on the grill in foil (without marinade)

What do you need:

champignons – 0.5 kg;
butter - a pack;
fresh herbs – 50 g;
garlic - head;
Italian herbs - a bag;
salt, pepper - to your taste.

How to cook:

Wash the mushrooms and let them dry. Carefully separate the stems, being careful not to damage the caps.
Finely chop the legs and place in a separate plate.
Finely chop the greens.
Place softened butter in a clean bowl, add fresh and dried herbs, pepper, and salt.
Crush the peeled garlic cloves with a special tool. Place the garlic in a bowl with the oil.
Stir the contents of the bowl, pour the mushroom stems into it, stir again.
Fill the caps with the cream mixture.
Pack the mushrooms in foil (one at a time).
Place the shiny packages on the grid above the grill. Bake for 10 minutes.

When the foil has cooled, remove the champignons baked on the grill and serve. This appetizer turns out tender and juicy, it literally melts in your mouth.

A simple recipe for champignons in sour cream, fried on the grill

What do you need:

champignons – 1 kg;
sour cream – 120 ml;
soy sauce – 100 ml;
table mustard – 10 ml;
apple cider vinegar – 10 ml;
salt, pepper, herbs - to your taste.

How to cook:

Mix mustard with a large spoon of sour cream, then with the remaining sour cream.
Add vinegar and soy sauce. Shake with a whisk.
Add prepared mushrooms to the sauce. Stir gently.
Refrigerate for 2-3 hours.
Place the mushrooms on the grill and brown for 10-15 minutes.

The delicate and at the same time piquant taste of champignons made according to the given recipe will not leave any gourmet indifferent. Supporters of healthy eating should also like this recipe.

Marinade for mushroom shish kebab with sour cream

Another very affordable recipe. The ingredients for it can be found in any home.

Let's take:

350 g mushrooms,
a pinch of salt,
2 tbsp. sour cream,
dill.

The mushrooms have already been prepared, washed and dried on a piece of paper towel.

Separately, mix sour cream with salt and finely chopped herbs.

Let's coat all the legs and caps and leave them for 5-15 minutes.

Then fry on both sides over gray coals for 5 minutes on each side.

Champignon shashlik with lard

What do you need:

champignons – 0.5 kg;
lard – 0.25 kg;
salt, a mixture of peppers, dried herbs - to your taste;
lemon juice - to taste.

How to cook:

Remove the stems from pre-washed and dried champignons so that later the caps fit more tightly around each other, squeezing pieces of fat. It will melt, soaking the mushrooms in fat.
Cut the lard into thin slices about the size of mushroom caps.
Sprinkle the champignon caps with lemon juice, sprinkle them with salt and seasonings.
Thread the prepared products onto skewers or pre-soaked wooden skewers, alternating mushroom caps and pieces of lard.
Grill skewers over coals for 10 minutes.

Despite the fact that the champignons according to this recipe are prepared without preliminary marinating, they turn out juicy and aromatic, since during the cooking process they are well saturated with fat rendered from lard.

With bacon

Grilled mushrooms (champignons, the recipe of which will appeal to lovers of unusual snacks, can grow up to 25 cm) can be supplemented with a meat ingredient immediately before baking. Bacon will fit perfectly into the treat. Long slices of the latter are taken. There should be as many of them as there are mushrooms.

Cream cheese is a delicious addition to the dish.

Composition of ingredients

For the dish you need to take:

champignons and long slices of bacon - 8 pcs.;
creamy soft cheese – 8 tsp;
salt if necessary.

From the specified amount of products, approximately 2 servings of snacks are obtained. To do this, you should choose large champignons.

Step-by-step cooking process

The cooking process includes several stages:

Large mushrooms are washed with running water and dried with napkins/paper towels. During the preparation of champignons, the caps are separated from the stems.
Cream cheese is added to each prepared cap. 1 tsp is enough. for 1 mushroom. You can replace creamy soft cheese with hard or semi-hard cheese. Then you will need to grate the dairy product and scatter pinches over the mushroom preparations.
The filled caps are placed on slices of bacon. The meat product is wrapped around the pieces and secured with toothpicks/skewers. All mushrooms are prepared according to this scheme.
If the treat is prepared outside, the coals in the grill are lit first. You have to wait until they burn out. But you can take a regular grill and install a grate on top.
All prepared bacon-wrapped caps are placed on the grill.
Mushrooms are fried under the specified conditions for 8-10 minutes on each side.

You need to wait until the bacon turns brown.

How to serve a dish

The resulting appetizer is served to the table immediately after preparation. A large bowl of green salad will be an excellent addition to the dish. You can also send cherry tomatoes, pieces of sweet pepper, and fresh cucumber there. If desired, you can also prepare the treat with pieces of lard. But in this case, it will end up being more caloric.

Champignons in bacon on skewers

What do you need:

large champignons – 10-12 pcs.;
bacon - 10-12 slices;
olive oil – 40 ml;
balsamic vinegar – 20 ml;
salt, pepper, dried oregano and basil - a teaspoon each.

How to cook:

Cut off the stems of the champignons so that they do not protrude from the caps.
Mix the oil with vinegar, basil, oregano, salt and pepper.
Using a pastry brush, coat the mushrooms with the spicy sauce.
Wrap the mushrooms in strips of bacon and thread them onto skewers, thereby preventing the bacon from coming off.
Fry the mushrooms for 12-15 minutes, turning the skewers every 2 minutes.

This snack option made from champignons fried on the grill is considered one of the best. There is a high probability that this simple dish will disappear from the table faster than kebab.

Grilled sandwiches

Required:

How to fry champignons over a fire

250 g champignons;
4 slices of bread;
200 g grated cheese;
two cloves of garlic;
bulb;
two tablespoons of butter;
a tablespoon of olive oil;
a teaspoon of thyme;
a tablespoon of parsley;
a quarter glass of dry white wine;
pepper;
salt.

What to do:

Cut the onion into small cubes and fry in olive oil for 5 minutes. Add chopped garlic and thyme and cook for another minute.
Slice the mushrooms, place them in a frying pan with onions and seasonings, fry for 15 minutes until all the moisture evaporates. Add salt, pepper, remove from heat.
Pour grated cheese into hot champignons and stir.
Grease the pieces of bread with butter and fry on this side.
Place the mushroom filling on two pieces and cover with other pieces of bread.
Bake the sandwiches on a grill pan for 2-3 minutes on each side.

Grilled sandwiches with champignons - an original appetizer

Champignons stuffed with lard, baked in foil

What do you need:

champignons – 0.5 kg;
lard (salted) – 150 g;
garlic – 3-4 cloves;
salt, pepper mixture - to taste.

How to cook:

Separate the mushroom stems from the caps. Sprinkle the caps on all sides with salt and pepper.
Chop the mushroom stems and lard as finely as possible or grind them using a blender.
Crush the garlic, mix it with lard and mushroom stems.
Fill the mushroom caps with the mixture. Wrap them in foil.
Bake the stuffed mushrooms on the grill for 10 minutes.

This recipe can be used to cook champignons at home. When baking mushrooms in the oven, you can do without foil. It will take 5-10 minutes more time.

Stuffed

For this dish you only need fresh champignons - not canned or frozen. Large or medium sized ones are best.

Required:

12 large champignons;
150 g curd cheese;
150 g ham;
three tablespoons of olive oil;
one onion;
salt;
a bunch of dill and parsley;
pepper mixture;
lettuce leaves.

What to do:

Carefully, so as not to damage the caps, cut out the stems and chop them finely.
Peel the onion and chop with a knife.
Cut the ham into small cubes.
Fry onions, mushroom stems, and ham in olive oil.
Chop the greens, mix with curd cheese and combine with frying.
Fill the champignon caps with the prepared filling and place them on the grill grate. Cook for 20 minutes.
Cover the dish with lettuce leaves and place stuffed mushrooms on them. Serve with potatoes, fresh cucumbers and tomatoes.

Champignons stuffed with ham and curd cheese are filling and can serve as a separate dish.