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

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!

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.

Champignons in sour cream and mustard marinade

Photo: nalodochnaya.rf
If desired, add a little basil or oregano.

You will need:
500 g champignons, 50 g sour cream, 2 tbsp.
olive oil, 1 tsp. mustard, spices. Preparation:

Mix all the ingredients for the marinade until smooth. Wash and dry the mushrooms, and then place them in a sealed bag.

Pour the marinade into the bag, mix everything well, close it and leave it in the refrigerator for at least 1-2 hours or overnight. Fry the champignons on the grill for about 12 minutes.

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.

General cooking procedure

The general algorithm for cooking champignons on the grill is easy to remember.

It consists of several steps:

Washed mushrooms must be kept in the marinade. This will make their flesh tender and juicy. Such mushroom kebab will not turn out dry and tasteless, but on the contrary, it will acquire a rich taste, aroma and juiciness.
When making a marinade, you should rely only on your own taste preferences. For lovers of simple formulations, a mixture of oil and spices is suitable, while sophisticated gourmets can create multi-component options with the addition of a wide variety of ingredients.
On the grill, champignons are cooked both using a grill and by placing them on skewers. You can leave them as is or wrap them in food foil. If we are talking about home cooking in the oven, then it will be more convenient to use skewers made of wood. They penetrate the mushroom pulp more easily without breaking it.

The baking time for champignons on coals depends on their size. Small specimens need 5 minutes, and large specimens will need 15 minutes.

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.

Grilled creamy garlic champignons

Photo by @jamiegerig

Grilled mushrooms make a delicious vegetarian main dish or sandwich filling. Although mushrooms contain much less protein than meat, their earthy flavor and firm texture make them a pleasant alternative.

Some mushrooms are big enough to fill a hamburger bun! Pair them with your favorite toppings and seasonings and enjoy a meatless burger. Or offer delicious mushrooms to your friends as a side dish or snack.

Ingredients:

12 large champignons;
3 tbsp. l. butter;
3 tbsp. l. extra virgin olive oil;
1 tbsp. l. lemon juice;
3 cloves garlic (crush and mince);
black pepper.

How to cook

Cut the stems off the mushrooms and discard them. Wipe the caps with damp paper towels and quickly rinse them under cold running water. Wipe dry. Heat a covered grill over medium heat to 180 degrees.

Combine butter, olive oil, lemon juice, garlic and freshly ground black pepper in a small saucepan. Place the pan over medium heat (on the stove or grill) and cook until the mixture comes to a boil and the garlic is fragrant.

Remove the sauce from the heat and set aside. If some of the mushrooms are very large, cut them in half or cut them into thick strips. Place the mushrooms on a plate or tray and brush them generously with the melted butter and garlic mixture.

Grill the mushrooms, cap side down, for about 5 to 7 minutes or until lightly browned. Turn the mushrooms over and cook the mushroom caps about 5 to 7 minutes longer, or until they are tender and well browned with grill marks. Serve and enjoy!

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.

Marinade recipes with oil

As a rule, it contains vegetable oil and grilling spices. There are ready-made sets of herbs and spices on sale that will add flavor and aroma to pickled champignons. Their composition may vary slightly, but most often they contain garlic, dried herbs, paprika, and ground pepper.

Classic recipe

Prepare the mushrooms (wash, trim the stems),
pierce the cap in several places and place in a plastic bag.
Stir ½ packet of grill seasoning into 2-3 tbsp. l. vegetable oil and pour the mixture over the mushrooms.
Tie and shake the bag so that the dressing is evenly distributed throughout the entire volume, leave for 30 minutes.
Pour ¼ tbsp into a bowl. sunflower or other vegetable oil, add a pinch of salt and a little ground black pepper, squeeze out 3 cloves of garlic. Stir and immerse washed champignons in oil.

Hot marinade recipe

Pour 1 tsp into a frying pan with a thick bottom. salt, 2 tsp. sugar, 1 tsp. dried dill, 10 black peppercorns, 5-7 allspice peas, 5 clove buds, 2-3 bay leaves.
Pour ½ tbsp. vegetable oil, tasteless and odorless. Turn on the heat and heat the pan.
As soon as the oil begins to sizzle, pour in 1/3 tbsp. salt 9% vinegar.
Place the prepared mushrooms (it is better to take small ones, approximately the same size) into the boiling marinade, reduce the heat and simmer under the lid for 7 minutes.
Then place the champignons on the grill or thread them onto skewers and fry until golden brown.

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.

Pickling sauce with ketchup and mayonnaise

The classic “ketchup and mayonnaise” scheme works flawlessly. You can buy mayonnaise or make it yourself.

The simplest recipe for mayonnaise without eggs:

Pour 150 ml of milk (room temperature) into a blender glass;
add 300 ml of olive oil (you can take a 1:1 mixture of olive and sunflower oil);
add 3 tsp. mustard, 1 tbsp. l. freshly squeezed lemon juice or 9% table vinegar, a pinch of salt, a pinch of sugar;
beat the ingredients until you obtain a thick, light, homogeneous mass - mayonnaise. If it is not thick enough, you need to add a little vegetable oil.

Marinade for champignons:

Mix 1 tbsp. l. tomato ketchup with 1 tbsp. l. mayonnaise, mix, add 1 tbsp. l. soy sauce.
Roll small champignons in the resulting mixture and fry on the grill.

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.

Step-by-step recipe for cooking champignons on the grill with cheese

Baked champignons on the grill are a great appetizer for meat; this combination is often found at picnics. To make a mushroom appetizer more satisfying and interesting, add cheese to the champignons.

Cooking time: 50 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

Butter – 50 gr.
Champignons – 600 gr.
Cheese – 150 gr.
Salt – 10 gr.
Ground black pepper - to taste.

Cooking process:

1. Select large mushrooms, approximately the same size, wash them, dry them and cut out the stems.

2. Cut the butter and cheese into small cubes. Place a piece of butter and black pepper to taste in each cap.

3. Place the champignons on a well-heated grill. Fry the mushrooms for 2-3 minutes on each side.

4. Then place pieces of cheese on the mushrooms.

5. Keep the mushrooms on the grill until the cheese is soft, then transfer the mushrooms to a platter and serve.

Bon appetit!

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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.

Khmeli-suneli and soy sauce

This recipe uses the popular spice khmeli-suneli, but it is quite acceptable to replace it with another. Aromatic Provençal or Italian herbs are suitable.

Ingredients:

champignons – 1000 g;
soy sauce – 65 ml;
hops-suneli – 5 g;
olive oil – 85 ml;
ground black pepper, salt to taste.

Cooking method:

Wash the champignons and dry them on towels or napkins.
Add soy sauce to the oil, add spices and salt. Mix everything properly.
Pour the resulting liquid over the mushrooms, making sure that no edge remains dry. Marinate for 120 minutes.

The champignons are fried over coals, turning over from time to time and pouring over the marinade. Cooking time will be no more than 10 minutes

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.

Sour cream marinade

Instead of sour cream, you can use heavy cream, but the first option is much more budget-friendly.

Place the prepared (clean, stems trimmed) champignons in a deep bowl.
In a separate bowl, mix 3 tbsp. l. sour cream, 2 tsp. mustard, add ½ tsp. salt and a pinch of black pepper, mix well.
Wash a bunch of parsley, trim the stems, and finely chop the leaves. Pour the greens into the bowl with the mushrooms. Pour in the dressing, stir, cover and leave for 20-30 minutes.

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.

How to marinate champignons for barbecue with garlic?

If you are planning to gather with friends outdoors and want to surprise everyone, then an appetizer of stuffed champignons will help with this. To prepare the dish, you should choose large mushrooms so that the caps can be stuffed easily.

Prepare snacks as much as possible. After all, it is so tasty and aromatic that meat lovers will enjoy it with pleasure! Any hard cheese is suitable for stuffing. Mushrooms should be marinated before frying!

Ingredients:

Large champignons – 16 pieces;
Butter – 1 pack (200 grams);
Garlic – 5 cloves;
Provençal herbs – 1/3 teaspoon;
Hard cheese – 100 grams;
Olive oil – 2 tablespoons;
Salt - to taste.

How to marinate champignons for barbecue with garlic

Cooking method:

Grind the garlic with salt, mix with olive oil;
Wash the mushrooms and remove the stem, mix with garlic oil and leave for 10-15 minutes while preparing the filling;
Grate the cheese and mix with softened butter and herbs;
Stuff the mushroom caps with minced meat;
Cook the mushrooms on the grill for 7-10 minutes.

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.

How to prepare mushrooms for frying

Photo by @jonathanbonchak

Many people say that you should not wash mushrooms in water. Cookbooks often suggest just a light dusting to remove any dirt or debris. But the truth is that most restaurants, even the fanciest ones, wash mushrooms to clean them.

Food How to wash vegetables and fruits: a step-by-step guide

You can, of course, peel each mushroom if you have a lot of free time, but the water won't harm the mushrooms if you rinse them right before cooking. Cut off the dry end of the leg. You can remove the entire stem if you want to grill just the cap. But if you want to make a shish kebab of champignons on the grill, then leave the stem alone - it will help the mushroom stay on the skewer.

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.

Recipe with turmeric

To get juicy, delicious champignons cooked on the grill, you need:

Melt 100 g butter.
Peel and squeeze 6 cloves of garlic into the oil.
In a separate container, mix 100 g of fat sour cream, a pinch of salt and ½ tsp. turmeric. Turmeric will give the dressing and mushrooms a rich yellow color.
Combine butter and sour cream, roll the champignons, place them in a deep bowl. Sprinkle with chopped herbs. Leave to marinate for 1-2 hours, then thread onto skewers and fry until golden yellow.

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.

Grilled champignons with sour cream and thyme

It is better to use sour cream with low or medium fat content. Thyme can be used either fresh or dried. Additionally, you can use various spices and herbs, for example, paprika or coriander. Ground red pepper will add a noticeable piquancy to the appetizer.

Calorie content

Proteins – 3.0 g
Fat – 1.3 g
Carbohydrates – 3.4 g
Calorie content per 100 g – 44.3 kcal

Ingredients

Champignons – 150 g
Sour cream – 1.5 tbsp. l.
Salt – 2 pinches
Spices – 2 pinches
Thyme – 5-6 sprigs

Preparation

Wash fresh champignons and, if necessary, clean them, renew the cut on the stem.

It is convenient to marinate in a container or plastic bag. Place the mushrooms in a bag. Large mushrooms can be cut into halves.

Add salt and spices to the bag to taste.

Also add sour cream. Fat sour cream is too thick and may be difficult to stir. But with low-fat or slightly fatty sour cream it will be easier.

Add chopped thyme sprigs or 2-3 pinches of dried thyme to the bag.

Tie the edges of the bag and shake it gently to mix everything evenly. Leave to marinate for an hour or two.

Place on skewers and fry over coals, placing them on the grill or on the grill. 10-12 minutes of frying will be enough.

Serve the dish hot or warm, with meat, or with sauce and fresh herbs.

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!

Kefir-ginger sauce

Thanks to marinating in kefir, mushrooms become extremely soft and juicy, and ginger root gently and unobtrusively emphasizes their taste, making it richer and more expressive.

Marinated champignons for barbecue

Required ingredients:

champignons – 850–900 g;
kefir – 800–900 ml;
chopped ginger root - 1-2 tbsp. l.;
freshly squeezed lemon juice - 3 tbsp. l.;
vegetable oil – 2–3 tbsp. l.;
garlic cloves – 8–9 pcs.;
paprika, coriander, cardamom, cumin.

Garlic must be passed through a garlic press, mixed with freshly squeezed lemon juice, kefir, oil and spices. Add grated ginger root and mushrooms to the sauce, cover the vessel with a lid and marinate for 3-5 hours. Fry the prepared champignons on skewers or on the grill, serve with golden toast and sour cream and garlic sauce.

There is no need to peel the mushroom stems - only the skin on their caps is peeled.

In tomato marinade

A very unusual and tasty dish with a slight smoky aroma - champignon kebab in a spicy tomato sauce.

Required ingredients:

champignons – 1 kg;
bacon – 400 g;
onions – 4–5 pieces.

Mushrooms should be washed, dried and marinated in any of the described marinades for 3-4 hours. Cut the bacon into thin slices, the onion into large rings. Place pickled mushrooms, onion rings and bacon slices alternately on skewers. Marinate the shish kebab until it reaches an appetizing golden color.

And you can also fry slices of tomatoes, zucchini, eggplant, pieces of sausage or smoked sausage together with mushrooms.

In berry marinade

A refreshing, tender and juicy dish with a slight sourness. For berry marinade, use black or red currants, cranberries, blueberries or any other berries.

Required ingredients:

fresh champignons – 600–700 g;
black currant berries – 200 g;
ground paprika - 3-4 tbsp. l.;
natural honey – 2–3 tbsp. l.;
salt, pepper mixture.

The washed and sorted berries need to be chopped with a fork or blender, then mixed with fresh mushrooms. Add chopped paprika, honey, salt and a mixture of peppers to them. After this, put them in the refrigerator to marinate for 1.5–2 hours. Fry the pickled champignons over smoldering coals on skewers for 15–18 minutes.

The skewers need to be turned regularly to ensure they cook evenly.

With cheese on the grill

If you want to surprise your family and friends, try grilling mushrooms stuffed with cheese. Such a dish, without a doubt, will become the main decoration of the table and will leave traditional pork and fish kebabs far behind.

Required ingredients:

champignons – 1.8 kg;
hard cheese – 320 g;
butter – 300 g;
garlic cloves – 5–7 pcs.;
dill, parsley - ½ bunch each;
aromatic spices.

Pass the garlic cloves through a garlic press, grate the cheese, and soften the butter slightly. Mix all products, add salt, finely chopped herbs and aromatic spices.

The mushrooms need to be washed, cleaned of any remaining soil, and their caps stuffed with the prepared filling. Place them on the grill and fry until the cheese is browned. To keep the filling juicy and tender, you can wrap the mushrooms in food foil before cooking.

If desired, hard cheese can be replaced with processed butter, bacon, minced meat, chopped tomatoes, zucchini, eggplant, and zucchini.

For stuffing, only mushroom caps with the skin removed are used.

Mayonnaise marinade

Fried champignons marinated in mayonnaise are very tasty and appetizing. Thanks to garlic and seasonings, the prepared dish acquires a magical smell.

Ingredients:

champignons – 1000 g;
mayonnaise – 200 g;
lemon juice – 15 ml;
garlic cloves – 3 pcs.;
salt, mushroom seasoning - to taste.

Cooking method:

Place clean, dried mushrooms in a container with high walls.
Pass the spicy vegetable through a masher and grind with salt and seasoning.
Combine mayonnaise with lemon juice, add spicy mixture.
Transfer the resulting sauce to the mushrooms, stir gently so as not to break the fragile pulp of the champignons. Leave for 2 to 6 hours.

To fry well-marinated mushrooms, 5–7 minutes is enough

It is better if the champignons for frying are medium in size. They will bake faster and more evenly.