Champignons on an electric grill. Recipes with photos at home

A trip to nature is not complete without frying delicious mushrooms. This unusual dish is perfect for a festive feast or for dinner with family or friends. Forest products can be purchased at any store. The delicacies turn out juicy and tasty.

In this article we will look at how to cook champignons on an electric grill and in an air grill. Mushrooms in a grill pan are distinguished by their exquisite taste and pleasant, mouth-watering aromas. There are also many recipes for making marinade that complement the taste of the dish.

Recipes

Electric grilled mushrooms can act as an ideal alternative to vegetables. Forest products contain a huge amount of useful substances, vitamins and microelements that have a beneficial effect on human health. You can read more about the benefits and harms of champignons on our website by following the link.

Classic recipe

Cooking time for mushrooms on an electric grill is 15-20 minutes.

Preparation next.

Composition of ingredients

Basic set of ingredients for the snack:

500 g fresh champignons;
5 tbsp. l. sunflower oil;
1 tsp. spices;
1 tsp. table salt.

Step-by-step cooking instructions

Scheme for preparing a simple snack on an electric grill:

Pour the champignons into a colander, rinse them under tap water, dry them and cut them into 2-3 pieces.
Place the mushroom pieces in a container, pour oil, sprinkle with salt and spices, stir and leave to marinate for a few minutes.
Heat up the electric grill, place slices of mushrooms on its surface and fry for 5-7 minutes. Also prepare the remaining champignons.

What can I add?

For mushrooms, you can prepare a marinade from lemon juice, dry herbs, soy sauce, vinegar, hot pepper, and sesame seeds. You can also add vegetables to the champignons, for example, eggplant, onions, peppers.

How to serve a dish

Champignons prepared according to this recipe on an electric grill are served in a deep plate, garnished with herbs and sprinkled with sauce.

Features of cooking whole champignons in the oven

Fresh, pickled, or frozen mushrooms are suitable for whole preparation. Fresh is definitely preferable. Champignons prepared in this way retain their rich flavor.

Champignon dishes in the oven are easy to prepare, but there are some nuances:

Mushrooms from the freezer should be thawed at room temperature. Otherwise, their structure will collapse.
The legs are usually cut off - rapid darkening makes them unattractive.
A piece of butter will protect the hat from wrinkles.
It is advisable to place the champignons on the grill grate so that the juice drips from them and the mushrooms are not wet.

Useful advice regarding washing champignons: mushrooms should be washed quickly, immediately blotted with a paper towel and dried slightly on a towel. This will keep them from getting soft.

With butter

It will take about 25 minutes to cook champignons on an electric grill with butter.

Champignons on an electric grill. Recipe for cooking with butter.

The ingredients should be enough for 3 – 4 small servings of mushrooms.

Composition of ingredients

To create champignons on an electric grill you will need to take the following components:

300 g champignons;
20 g butter;
1/2 tsp. dried dill;
1/4 tsp. table salt.

Step-by-step cooking instructions

Cooking mushrooms on an electric grill with oil consists of the following steps:

Rinse the mushrooms under running cold water, remove the brown film and wipe the champignons with a napkin or paper towel. Place the butter in a bowl and place in the microwave or water bath to melt it. Pour dry dill and salt into the melted butter and stir.
Add mushrooms to the oil and dill mixture and mix well. Turn on the electric grill on medium power and wait until it heats up.
Place the mushrooms caps down and fry them for about 7 - 8 minutes. After the specified time, turn the champignons over and fry them for about 8 minutes. Transfer the mushrooms to a plate without turning them over, as hot juice will accumulate in the caps.

How to serve a dish

You can serve champignons cooked on an electric grill as a side dish for meat or fish. You can also serve mushrooms as an independent dish. It is advisable to chop the mushrooms before serving.

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.

With garlic and rosemary

To cook mushrooms on the electric grill with garlic and rosemary, you need to allocate about 40 minutes.

The ingredients are for 4 servings.

Composition of ingredients

To create champignons with rosemary and garlic you need these ingredients:

12 large champignons;
2 cloves of garlic;
3 tbsp. l. olive oils;
1 branch of rosemary;
1/2 tsp. table salt;
1/4 tsp. black pepper.

Step-by-step cooking instructions

Electric grilled champignons (recipe supplemented with rosemary and garlic) are prepared in this way:

Wash the mushrooms thoroughly by placing them under cold water. Carefully cut off the stems of the champignons and remove them. Wipe the champignons with a napkin.
Place the peeled garlic cloves into a mortar, remove the leaves from the rosemary branch and add to the garlic. Pour a little salt into a mortar and grind all the ingredients with a pestle until pureed.
Place the resulting puree in a bowl, add mushrooms, olive oil and the remaining salt. Mix the mixture thoroughly so that all the champignons are covered with the garlic mixture. Leave the mushrooms to marinate for at least 30 minutes.
During this time, turn on the electric grill and let the panels warm up. Place the pickled mushrooms with their caps facing up and close the electric grill.

Fry the mushrooms until dark stripes appear for 7 minutes. After frying, place the champignons on a plate, caps down, and serve as a side dish for fish or as a full meal.

In bacon

You will need 500 g of champignons and 1 package of raw smoked bacon.

What to do:

Wash the mushrooms, dry them, cut off the stems and peel the skin from the caps.
Cut the bacon strips in half.
Wrap each mushroom cap with half a strip of bacon.
Thread the wrapped mushrooms onto skewers.
Fry the kebabs over coals for 15 minutes, turning occasionally.
Serve hot or chilled.

If you need a simple, satisfying and tasty appetizer on the grill, the best option is champignons in bacon

With soy sauce and lemon juice

It will take 25 minutes to cook champignons on an electric grill with soy sauce and lemon juice. free time.

There should be enough ingredients for 3 servings.

Composition of ingredients

To create champignons you need to take this food set:

300 g large champignons;
50 ml soy sauce;
1/2 tsp. lemon juice;
1/2 tsp. table salt;
1 tbsp. l. vegetable oil;
1/2 tsp. Provençal herbs.

Step-by-step cooking instructions

You can prepare champignons with lemon juice and soy sauce according to these instructions:

Place the mushrooms under running water and rinse thoroughly to remove dust and dirt. Dry the champignons using napkins and cut the mushrooms into slices no thinner than 5 mm. Place the champignons in a container.
Pour soy sauce, sunflower oil and lemon juice into a container with mushrooms. Add table salt and herb mixture. Mix the mushrooms well to coat them with the marinade and leave to marinate for 20 minutes. During this time, stir the contents several times.
Turn on the electric grill and let the panels warm up. Place mushroom slices on the hot plate and close the electric grill.
Fry the mushrooms for no more than 2 – 3 minutes. at maximum power. Place the finished champignon slices on the table and serve with sour cream, garlic sauce or low-fat mayonnaise.

Creating a masterpiece in the oven

Marinated champignons: 7 quick cooking recipes
If you need to cook champignons in the oven, then first of all use mushrooms without dimensional differences. They should be baked in one period and evenly.

Required components:

skewers - their material is wood;
600 grams of the desired mushrooms;
soy sauce – 45 g;
15 grams of lemon juice;
dried bell pepper – 1 handful;
two cloves of garlic;
four branches of dill.

The dish is prepared in 45 minutes.
Each serving has an energy parameter of 155 kcal . Preparation stages:

Lemon juice is poured into the water - just half a teaspoon. Skewers are soaked in this mixture.
Warm running water is used to thoroughly wash the mushrooms. They dry on a towel. Garlic and all herbs are chopped into very small particles.
The champignons are placed in a container. All remaining ingredients (sauce, dill, bell pepper, garlic) are also sent here. Everything is closed with a very tight lid. Shakes himself. The duration of marinating is 15 minutes. If you do not have the required container, you can use a standard plastic bag.
Mushrooms are strung on skewers. Placed on a baking sheet. Before this, it is covered with foil or cooking paper.
Cooking time: 15 minutes. After 7-9 minutes from its beginning, the mushrooms turn over.

With sour cream

To cook mushrooms with sour cream on an electric grill, it will take about 30 minutes, excluding marinating time. The ingredients are enough for 4 servings.

Composition of ingredients

To cook champignons with sour cream on an electric grill, you need these foods:

200 g sour cream 20% fat;
1 clove of garlic;
1/4 tsp. table salt;
5 branches of dill;
300 g champignons.

Step-by-step cooking instructions

You can cook champignons with sour cream on an electric grill according to this scheme:

Rinse the mushrooms by placing them under running cold water. Remove the skin and wipe with a napkin, removing excess moisture. Place the dill under water, shake off excess moisture and finely chop along with the peeled garlic.
Place the mushrooms in a small saucepan, pour sour cream over them, sprinkle with salt, add chopped dill and garlic and mix well so that the champignons are completely covered with sour cream and herbs. Cover the pan with a lid and place in the refrigerator for 1 - 2 hours.
Turn on the electric grill at full power and warm it up. When the panels are hot, brush them with a little oil and place the mushrooms caps down.
Close the electric grill and fry the champignons until dark stripes appear. If the mushrooms are too large, they can be cut into 2 parts or cut into thick slices. Place the finished champignons on a plate and serve with meat or fish dishes. For decoration, you can sprinkle the mushrooms with dill or place them on a plate with whole branches.

Champignons as a food product

Champignon mushrooms are a nutritious and healthy food product. They contain large amounts of protein as well as phosphorus, which can compete with fish. They are digested faster than meat, so they are perfect for feeding athletes and people leading a healthy lifestyle.

Champignons are considered a low-calorie product. 100 grams contain only 22 kcal. They have no carbohydrates, but contain a minimal amount of fat. The dish, which is cooked on the grill, has a calorie content of 36 kcal. It is rich in copper, aluminum, iron, titanium, iodine, selenium, potassium, magnesium, phosphorus, and sulfur. In addition, the product contains a lot of choline, ascorbic acid, vitamin A, D.

Eating mushrooms helps normalize the functioning of the nervous system, blood pressure, improve metabolism, and blood circulation. The elements that are present in them can improve memory, alertness, strengthen bones and connective tissue. In order not to harm yourself, it is recommended to consume no more than 200 grams of mushrooms per day.

Contraindications to including this product in the diet are liver disease, allergies and childhood.

With mayonnaise

You need to allocate 30 minutes to prepare champignons with mayonnaise on an electric grill. The ingredients are for 2 servings.

Composition of ingredients

To fry champignons you need to take these ingredients:

6 large champignons;
2 tbsp. l. mayonnaise;
1 tsp. Provençal herbs;
1/2 tsp. garlic powder;
1/4 tsp. table salt;
14 tsp. black pepper.

Step-by-step cooking instructions

Electric grilled champignons (recipe supplemented with mayonnaise) are prepared according to these instructions:

Clean the mushrooms from dust and dirt by placing them under running water.
Wipe off excess moisture from the mushrooms using paper towels. Cut the stems off the mushrooms down to the level of the caps.
Pour mayonnaise into a deep bowl, add Provencal herbs with garlic powder and salt and black pepper. Add the mushrooms to the mixture and mix thoroughly so that all the mushrooms are evenly covered with the mayonnaise mixture. Leave the mushrooms to marinate for 15 – 20 minutes.
During this time, turn on the electric grill and let the panels warm up. Place mushrooms on a hot electric grill and close the appliance. You can grease the panel with a little oil to avoid burning. It will take about 5 minutes to fry the champignons. until dark stripes form. After frying, place the champignons on a plate and serve, sprinkling the dish with parsley leaves.

Spicy champignons with grilled vegetables

The spicy aroma will reveal the taste of mushrooms and the dish will become a table decoration.

Ingredients

Champignons – 500 grams
Lemon juice – 2 tablespoons
Ground black allspice – 2 grams
Herbes de Provence – 1 teaspoon
Salt to taste

Preparation

When purchasing champignons, you should pay attention to their appearance and size:

The color of the mushroom from white to beige indicates the freshness of the product.
If there are brown spots or black dots on the cap, then the mushroom is not fresh and its taste differs from the fresh product.
If the surface of the cap is covered with mucus, then such a mushroom should not be eaten.

Having chosen the mushrooms, we begin cooking. Wash the champignons, cut them into slices 5-7 mm thick, mix the marinade - lemon juice and spices - in a separate bowl, then dip the chopped and dried mushroom slices into the sauce for 5 minutes, mix thoroughly and place on a preheated grill. After 5-10 minutes the dish will be ready.

Stuffed champignons on an electric grill

To make stuffed champignons on an electric grill, you need to allocate approximately 30 minutes.

The ingredients should be enough for 2 servings of the finished dish.

Composition of ingredients

To create stuffed champignons on an electric grill you need these ingredients:

4 large champignons;
30 g suluguni cheese;
1 tsp. butter;
several branches of cilantro.

Step-by-step cooking instructions

You can prepare stuffed mushrooms on an electric grill as follows:

For the dish you need to take mushrooms of the same size. Rinse the mushrooms in running water, removing dirt and dust. Dry them using paper towels and carefully cut out the stems.
Grind the suluguni cheese on a medium-mesh grater. Wash the cilantro, remove excess moisture by shaking it off, and chop with a knife.
Melt the butter in the microwave. Add cheese and cilantro to the butter and mix thoroughly.
Place the resulting filling into the champignon caps. Turn on the electric grill and heat the device to maximum temperature. Place the champignons with the filling facing up. Place a sheet of foil on the mushrooms and cover with a second panel, closing the device. The top panel does not need to be pressed down, otherwise the cheese may burn to the foil. Fry mushrooms for 13 minutes. Divide the finished mushrooms into portions and serve, sprinkled with dill.

Shrimp with coconut milk

Ingredients:

Tiger shrimp (peeled) – 350 g
Lemon grass stems - 25 g
Green onion – 10 g
Coconut milk - 150 ml
Lime juice - 30 ml
Spices
Salt

Inventory:

Foil form – 31x21x5cm

Shrimp in coconut milk preparation:

Grind the lemon grass. Cut green onions into feathers.
Mix all ingredients in a foil pan. Cover the pan with a sheet of foil and tuck the edges in.
Plug in the grill. Close the lid. Set the switch to position No. 5. Wait for the indicator to light up. Open the lid. Place the pan with shrimp on the grill panel. Close the lid.
Cook for 10 minutes.

With cream cheese and artichokes

To cook champignons with cream cheese and artichokes on an electric grill, you will need to allocate approximately 20 minutes. The ingredients should be enough for 8 servings of the finished dish.

Composition of ingredients

You need to prepare the following set of components:

100 g mascarpone cream cheese;
1/4 tbsp. mayonnaise;
200 g marinated artichokes;
100 g Parmesan cheese;
2 – 4 green onions;
23 large champignons;
2 slices of bread;
4 tsp. olive oils.

Step-by-step cooking instructions

You can prepare champignons with artichokes and cream cheese according to these instructions:

Prepare the mushrooms by rinsing them in cold water and removing the skins. Wipe the mushrooms with a napkin and carefully cut out the stems.
Place cream cheese in a large bowl, pour in mayonnaise and beat the ingredients using a mixer. Add artichokes to the mayonnaise mixture, first finely chopping them. Grate the Parmesan cheese using a fine-mesh grater, cut the green onions into rings and add both ingredients to the mayonnaise mixture.
Mix the contents again until smooth.
Grease the outside of the champignon caps with olive oil and fill them with the resulting filling. Cut the crusts off the bread slices and tear the soft part into small crumbs with your hands. Pour the crumbs into a bowl, pour in 2 tsp. olive oil and mix well. Sprinkle bread crumbs over top of mushrooms.
Turn on the electric grill and let the panels heat up, add a few champignons and close the appliance. Fry the stuffed mushrooms until dark stripes appear on medium power for 10 minutes. Cook all the champignons this way. If the filling burns to the top panel, you can cover the mushrooms with foil. Serve the mushrooms hot as a separate dish.

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

Stuffed with ham and cream cheese

The process of cooking stuffed mushrooms on the grill will take 20 minutes.

Composition of ingredients

Ingredients for preparing 6 servings:

400 g large champignons;
100 g boiled ham;
150 g curd cheese;
1 large onion;
1 tbsp. l. olive oils;
1 bunch of dill;
1 tsp. salt and pepper;
1 tsp. nutmeg.

Step-by-step cooking instructions

Electric grilled champignons (recipe supplemented with ham and cottage cheese) are prepared as follows:

Place the champignons in a colander, rinse under running water, dry on napkins, and divide into caps and stems.
Peel the onion, chop into small pieces and also chop the stems. Chop the ham into cubes and mix with the remaining ingredients.
Coat the frying pan with oil using a silicone brush, place on the fire, pour the ingredients into the hot oil and sauté over low heat. Remove the contents of the pan from the stove and cool.
Rinse the dill, dry it, chop it into small pieces. Place curd cheese in an empty bowl, add chopped herbs and mix thoroughly.
Add spices and salt to the cheese mixture and stir with a spoon. Fill the champignon caps with the prepared filling. Turn on the electric grill, greased with oil, place the stuffed caps on it and fry them until golden.

Champignons marinated with fresh basil and suneli hops

Delicious champignon kebab does not have to be marinated exclusively for cooking on the grill. Mushrooms can also be fried on a wire rack in the oven. You can use the grill on the stove or in the microwave. There are also electric kebabs and air grills. A lot of different equipment. Of course, there will be no smell of coals and a fire, but the excellent taste will not go away. Champignons marinated in aromatic herbs can be prepared for any home holiday and your guests will simply be delighted.

This simple recipe will differ mostly in the taste of the marinade itself, which will slightly affect the mushrooms, but their own taste will still remain the brightest.

You will need:

champignons - 1 kg,
mayonnaise - 200 gr,
lemon juice - 2 teaspoons,
garlic - 5-7 cloves,
fresh basil - 50 g,
hops-suneli - 0.5 teaspoon,
salt and pepper to taste.

Preparation:

If you are going to cook champignon skewers on skewers, then leave the mushrooms whole. To cook on the grill, mushrooms that are too large can be cut in half, but I do not recommend doing this, because very tasty juice will leak out of the mushrooms, which is better to keep inside.

In a separate plate, mix mayonnaise with spices. Squeeze the juice from the lemon. Grate the garlic with a fine grater or pass it through a special garlic press, the main thing is that it is fine and releases more juice.

All you need from fresh basil are the leaves. They need to be cut very finely with a knife. Pour the basil into a plate with mayonnaise and stir in the sauce.

To simplify the process of mixing mushrooms with sauce, you can use a strong plastic bag. It must be clean and intact, without holes.

Place the mushrooms in a bag and add the sauce on top. Then tie the bag tightly and mix the contents with your hands. This will keep the dishes clean and the sauce will be distributed evenly over the mushrooms.

In this form, leave the mushrooms to marinate for about an hour. You can also marinate more, but there won’t be much difference in taste.

After the champignons have been marinated, they can be placed on skewers or placed on a wire rack.

Since cooking time depends on many factors, it is best to keep an eye on the mushrooms. The champignons need to be browned on all sides. As soon as the juice begins to actively release and the mushrooms are browned, they are ready. You don't need high heat on the grill; leave the champignons on medium heat. Make the oven temperature no more than 220 degrees.

Sprinkle the finished champignon skewers with fresh herbs and serve hot, they are much tastier than cooled ones. Bon appetit!

With mustard and honey

You can cook grilled mushrooms with honey and mustard in 45 minutes. excluding marinating.

Composition of ingredients

Necessary components for preparing the snack:

1 kg fresh champignons;
1 tbsp. l. liquid natural honey;
1 tbsp. l. mustard;
1 tbsp. l. lemon zest;
2 tbsp. l. olive oils;
4 tbsp. l. lemon juice;
2 cloves of garlic;
1 tsp. table salt.

Step-by-step cooking instructions

Sequence of cooking mushrooms with honey and mustard on the grill:

Wash the champignons under cold water, dry on napkins, and place in a deep bowl.
In a separate bowl, mix lemon juice, mustard, natural honey, lemon zest, peeled and chopped garlic cloves.
Pour olive oil into the marinade and stir well. Place the mushrooms in the marinade, mix well, place in a plastic bag, tie and shake vigorously. Leave the mushrooms to marinate for 1-2 hours.
Pour water into an empty bowl, place wooden skewers in it and leave for 20 minutes. Place the pickled champignons on skewers and place on the surface of the electric grill. Fry the mushrooms, turning occasionally, until golden brown.
Bring the finished mushrooms to the table without removing them from the skewers, adding fresh vegetables.

Ready.

Selection and preparation of ingredients

The main ingredient of the recipe is the mushroom itself. When choosing champignons, first of all pay attention to the color: it should be completely white or slightly beige. Dark inclusions indicate that the product was stored under improper conditions, which is why it is overripe and will become tough after thermal treatment.

Important! There is an opinion that large mushrooms with open caps are tasteless and spoiled. However, it is these champignons that have a more pronounced taste and smell of their own, which is just right for baking, although they will take longer to chop.

It is worth paying attention to the stem: a fresh product has an undarkened stem and a whole film on it. The mushroom itself should be elastic enough so that touching does not leave dents . Before you start cooking, you just need to wash the product well, even if it is homemade.

With peppers and zucchini

Cooking champignons with vegetables on an electric grill will take 50 minutes.

Composition of ingredients

Ingredients for preparing the snack:

500 g fresh champignons;
7 sweet peppers;
3 small zucchini;
2 tbsp. l. matsoni;
3 cloves of garlic;
1 tsp. spices;
1 tsp. table salt.

Step-by-step cooking instructions

Instructions for cooking mushrooms with peppers and zucchini:

Wash the bell peppers, dry them with a towel and prick them several times. Also, wash the zucchini, dry it, remove the peel using a knife or vegetable peeler, and chop it into 1.5 cm thick slices.
Wash the champignons by pouring them into a colander and holding them over running cold water, and transfer them to napkins to remove moisture. Remove the peel from the garlic cloves and rub through a fine grater.
Place vegetables and mushrooms in a plastic bag, sprinkle with spices, chopped garlic, and add matsoni. Tie the bag and shake well. Leave the ingredients for 30-40 minutes to marinate.

Place the champignons and vegetables on the surface of the electric grill, alternating with each other. Fry the ingredients, turning occasionally, until golden brown.

Making marinades

Before frying mushrooms, it is necessary to resolve the issue of marinating them. This is an extremely important point. Marinade is a special liquid containing various seasonings and spices. It gives champignons additional aromatic properties.

Below are several popular types of marinades.

Garlic

Required components:

a pinch of salt, salt must be coarse,
2-3 cloves of garlic, their size is medium,
sprig of rosemary.
100 grams of olive oil.

How to make such a marinade for champignons is described below:

Garlic, rosemary and salt need to be ground in a mortar. It should be puree. If you don't have a mortar, any bowl or wooden potato masher will do.
In a cup, these components are mixed with vegetable oil. Ground black pepper is added to the mixture.

The cooking process will take approximately 10 minutes. The calorie content of this product is 87 kcal.

With soy sauce

How to marinate mushrooms for grilling using this method is described below.

First, prepare the required ingredients:

60 grams of the specified sauce,
dried paprika - 2 handfuls,
a couple of cloves of garlic,
lemon juice – 40 grams.
dill - a couple of small sprigs.

The cooking process takes 10-15 minutes. Calorie content – 40 kcal.

The method for preparing the marinade is as follows:

Juice is squeezed out of a lemon. There should be enough for two tablespoons.
Fresh dill is washed. Running water is used. It is located on a towel. Dries out. After which it needs to be finely chopped.
The garlic is crushed and finely chopped.
In another bowl, a mixture of dill, garlic, sauce, paprika and squeezed juice is made. All these elements are thoroughly mixed.

With eggplant and spicy dressing

It will take 25-30 minutes to cook mushrooms with eggplants and spicy dressing.

Composition of ingredients

The basis	Refueling
400 g fresh champignons	1 chili pepper
1 kg eggplants	50 ml wine vinegar
1 tsp. black pepper	70 ml olive oil
1 tsp. table salt	5 g white sugar
20 ml olive oil	2-3 cloves of garlic

Step-by-step cooking instructions

Champignons on an electric grill (recipe supplemented with eggplants and spicy dressing) are prepared as follows:

Start preparing the eggplants: place them under water, wipe with a towel, chop into slices without peeling. The recommended thickness of one circle is 1 cm.
Coat the eggplant pieces with olive oil using a silicone brush, place on the hot surface of the electric grill and cook until soft on each side for 3 minutes.
Rinse the champignons under running water, dry on napkins and cut into several slices.
Pour the mushrooms into a deep bowl, pour over 1 tbsp. l. olive oil and stir.
Place the sliced mushrooms on the hot grill surface and fry until they turn golden. Place the prepared mushroom pieces on top of the eggplant slices.
Wash the chili peppers, dry with a towel, cut in half, remove seeds and chop into cubes. Remove the peel from the garlic cloves, chop finely and mix with pepper.
Add white sugar, olive oil, wine vinegar, salt to the mixture and mix thoroughly. Pour the prepared dressing over the appetizer and bring it to the table.

Mushroom kebab

You can combine several vegetables in one dish. Georgians even recommend eating baked vegetables with their national dish. Only they bake them separately, but we suggest making assorted ones. Several small onions are cut in half, large fleshy bell peppers are cut into proportional squares. The vegetables are placed together with a third kilo of medium-sized mushrooms in a bowl and filled with a marinade of four tablespoons of sunflower oil, two tablespoons of soy sauce and any meat seasonings. Two hours is enough to reach your condition; you will have time to get to the place. There, onions, peppers and champignons are mixed on skewers. The shish kebab is grilled for five minutes on each side.

With cherry tomatoes

The preparation time for the snack will be no more than 1 hour.

Composition of ingredients

To prepare this snack option you need to take:

300 g fresh champignons;
8 cherry tomatoes;
3 sweet peppers of different colors;
2 small zucchini;
2 purple onions;
2 garlic cloves;
3 branches of basil;
4 tbsp. l. olive oil;
1 tbsp. l. ketchup;
a few green onions;
1 tsp. khmeli-suneli;
1 tsp. dried oregano;
1 tsp. salt.

Step-by-step cooking instructions

Algorithm for cooking mushrooms and vegetables on an electric grill:

Wash the zucchini under cold water, place on a cutting board and chop into slices.
Pour water into a deep bowl, stir salt in it, put the zucchini in it and leave for at least 30 minutes.
Wash the mushrooms, put them in a sieve and hold them under running water, transfer them to a separate container, add ketchup to them, add pepper, mix and leave to marinate for 30 minutes.
Rinse the multi-colored peppers, cut in half, remove seeds and cut into 6 pieces. Peel the purple onion and cut into 4 pieces. Mix the vegetables in a plate, sprinkle with khmeli-suneli, ground pepper, pour over olive oil, mix and leave for 30 minutes.
Drain the water from the zucchini, squeeze out excess moisture, sprinkle with oregano, season with olive oil, stir and leave for a few minutes. Wash the cherry tomatoes, dry them and divide them in half. Make a dressing by mixing peeled garlic, chopped green onions, basil and the remaining oil after marinating.
Place the ingredients on the hot grill surface and fry in several batches until done. At the end, put the products in a large container, pour over the dressing and mix.

It is recommended to choose medium or large size champignons. Small mushrooms will burn and turn out overdried. You need to cook fresh mushrooms on an electric grill. Frozen and canned will not work. You should always include a marinade in the recipe; without it, the champignons will be tasteless.

Cooking tips

Mushrooms for grilling should be selected fresh and selected: without signs of spoilage or damage. Medium-sized specimens are better suited. It is not recommended to take small ones - they quickly burn and turn out overdried. If they are too large, it is recommended to cut them in half or into four pieces.

Important! Frozen and canned champignons cannot be used for grilling. If they are bought in a store, it is better not to wash them.

They are able to absorb a lot of moisture, which in this case is not needed. You can rinse them lightly with water, clean and dry.

If they are bought in a store, it is better not to wash them. They are able to absorb a lot of moisture, which in this case is not needed. You can rinse them lightly with water, clean and dry.

Many vegetables go well with champignons. You can bake with them, including alternating when stringing them on skewers, eggplants, zucchini, bell peppers, onions, carrots, tomatoes.

The marinade plays an important role. This is what gives the dish its taste and aroma. Without it, mushrooms on coals turn out tasteless, bland and dry.

For marinating, you need to choose a suitable size container made of steel, glass, or plastic. Do not use aluminum cookware.

There are many options for marinade; those prepared with olive meat, lemon juice, mayonnaise, sour cream, dry white wine, and soy sauce are considered especially successful for champignons. Be sure to add seasonings and aromatic herbs to the marinade. But you shouldn’t overuse spices; they can completely overpower the delicate and already unexpressed taste of mushrooms. Among the spices, seasonings such as rosemary, cumin, thyme, nutmeg, and coriander are especially suitable, which provide champignons with a unique taste and aroma. You cannot add more than two acidic ingredients to the marinade.

The optimal marinating time outside the refrigerator is 30 minutes, a maximum of an hour, depending on the number and size of the champignons.

You can cook champignons on the grill on a grill, on thin skewers or wooden skewers. They need to be salted after cooking, otherwise they will lose a lot of moisture.

Baked champignons are served with sour cream or garlic sauce.

Below are a few recipes for grilling mushrooms.