Revolutionize your grill: Innovative mushroom dishes to try

Mushrooms are available all year round, which is undoubtedly one of their most significant advantages. These white, firm mushrooms can also be prepared in many exciting ways. They work perfectly as a dish's main ingredient but blend well as an addition. Unfortunately, we rarely bake them on the grill, relegating them to just part of skewers. With our help, you’ll discover they can be grilled in various ways and combined with unusual flavour combinations. Such snacks will surely surprise your guests.

Grilled mushrooms in this form will perfectly complement grilled pork neck. Skewering chicken fillet pieces between the mushrooms also makes for a delightful snack that will appeal even to the most demanding palates.

Ingredients (for 4 people):

• 250 grams of small mushrooms,
• 2 tablespoons of balsamic vinegar,
• 1 tablespoon of soy sauce,
• 1 tablespoon of neutral oil,
• 1 teaspoon of honey,
• 3 cloves of garlic,
• ½ teaspoon of marjoram,
• salt and pepper to taste.

How to prepare:

1. Clean and dry the mushrooms thoroughly, then transfer to a bowl.
2. Mix all the marinade ingredients in a separate bowl. Press the garlic through a garlic press.
3. Next, pour the ready mixture over the mushrooms and leave for at least half an hour. After this time, thread the mushrooms onto skewers.
4. Grill the skewers on low or medium heat until they are lightly browned.

Portobello mushrooms stuffed with zucchini, mozzarella, and chorizo make an excellent grilling option. This snack is easy to prepare and tastes exquisite. The stretchy cheese and distinct flavour of chorizo make a perfect combination, with smoked paprika adding character.

Ingredients:

• 6 portobello mushrooms,
• 1 small zucchini,
• 100 grams of chorizo,
• 1 ball of mozzarella,
• 2 tablespoons of neutral-tasting oil,
• ½ teaspoon of smoked paprika,
• salt and pepper to taste.

How to prepare:

1. Clean, wash, and thoroughly dry the mushrooms. Remove their stems.
2. Grate the removed mushroom stems, zucchini, and mozzarella on a coarse grater.
3. Cut the chorizo very finely, then add it to the rest of the filling ingredients. Mix well and season with salt and pepper.
4. Add smoked paprika, salt, and pepper to the oil. Mix and use a brush to coat the mushrooms on each side.
5. Stuff the mushrooms with the filling and grill until the mushrooms soften and the filling browns.

Grilled bell peppers stuffed with couscous, mushrooms, and vegetables present an excellent dinner option and a fantastic choice to surprise guests at a garden party. Such a dish will undoubtedly impress them.

Ingredients:

• 3 large bell peppers,
• 100 grams of mushrooms,
• 6 tablespoons of couscous,
• about 240 millilitres of vegetable broth,
• 150 grams of cheese,
• 1 red chili pepper,
• 1 red onion,
• olive oil,
• 2 tablespoons of lemon juice,
• flat-leaf parsley,
• salt and pepper to taste.

How to prepare:

1. Wash the bell peppers, cut them lengthwise, and remove the seeds.
2. Pour the vegetable broth over the couscous, mix, and set aside to swell.
3. Clean, wash, and dry the mushrooms. Then cut them into thin slices and fry until golden brown in olive oil—season with salt and pepper at the end.
4. Grate the cheese on a coarse grater, and chop the onion into fine cubes. Remove the seeds from the chilli pepper before finely chopping it. Also, finely chop the flat-leaf parsley.
5. Combine all the ingredients with the couscous. Then add 2 tablespoons of olive oil and lemon juice. Season the mixture with salt and pepper to taste. Fill the peppers with the stuffing. Arrange the vegetables on a grilling tray. Grill on low heat for about 30 minutes.

This grilled appetizer impresses not only with its aromatic filling but also with its simplicity of preparation. Mushrooms served on green salads drizzled with balsamic vinegar and some honey look interesting. The sweet-and-sour combination of flavours will make your taste buds go wild with delight.

Ingredients:

• 20 larger mushrooms,
• 100 grams of pesto,
• 1 tablespoon of balsamic vinegar,
• ½ teaspoon of honey
• several sprigs of flat-leaf parsley,
• 50 grams of arugula,
• 50 grams of lamb's lettuce,
• 100 grams of blue cheese.

How to prepare:

1. Clean, wash, and thoroughly dry the mushrooms. Remove their stems.
2. Crumble the blue cheese and mix it with the pesto — the filling is ready.
3. It's time to prepare the mushrooms. Grill the mushrooms for about 3 minutes cap-up (this is important). After that, remove them from the heat and fill them with the stuffing. Place them back on the grill and cook for another 5 minutes.
4. Spread the arugula and lamb's lettuce on a plate. Mix the balsamic vinegar with honey and drizzle over the salads. Then, place the grilled mushrooms on top, sprinkle with chopped flat-leaf parsley, and it's ready.

Spicy-sweet mushrooms in Asian style perfectly combine with grilled meats, but they can also be a standalone snack. Preparing more than one portion is a good idea because they disappear from the plates faster than sausages.

Ingredients:

• 6 portobello mushrooms,
• about 100 millilitres of dark soy sauce,
• 3 tablespoons of honey,
• 1 tablespoon of lemon juice,
• 1 tablespoon of finely chopped ginger,
• 4 finely chopped cloves of garlic,
• a pinch of curry powder,
• salt and pepper to taste.

How to prepare:

1. Clean, wash, and thoroughly dry the mushrooms.
2. Mix all the ingredients in a bowl. Add the mushrooms to the prepared marinade. Set aside for 30 minutes.
3. After that time, place them on the grill and cook on low heat until nicely browned. Enjoy!