Best 6 Little Grilled Mushroom Bites Recipes

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**Grilled Mushroom Bites: A Burst of Umami in Every Bite**

Fire up your grill and get ready to indulge in the irresistible flavors of grilled mushroom bites. These savory morsels are perfect for any occasion, whether you're hosting a backyard barbecue, a cozy dinner party, or simply craving a tasty snack. With a variety of recipes to choose from, there's a grilled mushroom bite for every palate.

From classic grilled mushrooms with garlic and herbs to tantalizing Thai-inspired creations with a hint of coconut and lemongrass, this collection of recipes offers a delightful journey through the world of grilled mushrooms. Each recipe is carefully crafted to bring out the best in this versatile ingredient, resulting in a symphony of flavors that will leave you craving more.

Whether you prefer the earthy simplicity of grilled mushrooms with olive oil and salt or the smoky richness of grilled mushrooms with a balsamic glaze, you'll find a recipe here that suits your taste buds. And with options for both vegetarian and vegan diets, everyone can enjoy these grilled mushroom bites.

So gather your ingredients, prepare your grill, and embark on a culinary adventure that will leave you with a newfound appreciation for the magic of grilled mushrooms.

Here are our top 6 tried and tested recipes!

MUSHROOM BACON BITES



Mushroom Bacon Bites image

This is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we have a big cookout, they're always a hit...but they make a nice little "extra" for a family dinner, too. -Gina Roesner, Ashland, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 3

24 medium fresh mushrooms
12 bacon strips, halved
1 cup barbecue sauce

Steps:

  • Wrap each mushroom with a piece of bacon; secure with a toothpick. Thread onto metal or soaked wooden skewers; brush with barbecue sauce., Grill, uncovered, over indirect medium heat for 10-15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.

Nutrition Facts : Calories 82 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER



Grilled Mushrooms with Garlic and Parsley Butter image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound butter, room temperature
3 garlic cloves, minced
1/2 cup finely chopped parsley, plus 1 tablespoon
Salt and pepper
1 pound medium size mushrooms
Olive oil

Steps:

  • Preheat a grill. Preheat the oven to 350 degrees F.
  • Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
  • To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
  • To serve, place on large platter, and sprinkle with remaining parsley.

LITTLE GRILLED MUSHROOM BITES



Little Grilled Mushroom Bites image

Here's a wonderful and versatile hors d'oeuvres that's prepared on the grill. The mushrooms can be partly grilled and stuffed ahead of time. Simply grill to finishe cooking and heat through just before serving. Recipe found in Andrea Chesman's The Vegetarian Grill.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces mushrooms, trimmed
2 tablespoons extra virgin olive oil
sea salt & fresh black pepper, to taste
2 garlic cloves (or more to taste)
1 tablespoon fresh herbs, chopped, optional (optional) or 1 teaspoon dried herbs (optional)
3/4 cup fresh breadcrumb (made from any high-quality white or whole grain bread)
1/4 cup cheese, grated (such as Parmesan or provolone)
2 tablespoons wine (your choice) or 2 tablespoons stock

Steps:

  • Prepare a medium-hot fire in the grill with a vegetable grill in place.
  • Remove stems from mushrooms and hollow out the caps (reserve stems and trimmings).
  • Brush both sides of mushroom caps with olive and sprinkle inside of caps with salt and pepper.
  • Grill mushrooms, hollow side down, until partially cooked (about 5 minutes) and set aside.
  • Combine reserved mushroom stems and trimmings with remaining olive oil and garlic and toss to coat well.
  • Grill, tossing frequently, until lightly cooked (about 5 minutes).
  • Finely chop the mushroom pieces and garlic, either by hand or with a food processor.
  • Combine in medium-sized bowl with the breadcrumbs, cheese, sherry and herbs (if using).
  • Season to taste with salt and pepper.
  • Stuff into the mushroom caps, mounding up the filling and pressing with your fingers to pack tightly.
  • Grill stuffed mushrooms, stuffing side up, until the mushrooms are completely cooked and the cheese is melted (about 10 minutes).
  • Serve hot or warm.

GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER



Grilled Mushrooms Stuffed with Basil and Blue Cheese Butter image

This is simply mushrooms stuffed with the same blue cheese butter recipe I usually use to top grilled steak or burgers!

Provided by BudsGurls

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (6 ounce) package button mushrooms, stemmed
1 tablespoon olive oil, or as needed
⅓ cup crumbled blue cheese
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
  • Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 2.2 g, Cholesterol 23.7 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 6.2 g, Sodium 239.1 mg, Sugar 0.8 g

CONTEST-WINNING GRILLED MUSHROOMS



Contest-Winning Grilled Mushrooms image

Grilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. -Melanie Knoll, Marshalltown, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1/2 pound medium fresh mushrooms
1/4 cup butter, melted
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
Grilled lemon wedges, optional

Steps:

  • Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.

Nutrition Facts : Calories 77 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

GRILLED MUSHROOMS WITH CHIVE BUTTER



Grilled Mushrooms With Chive Butter image

Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate their meaty flavor. Instead, try slicing mushrooms into thick, hearty wedges and threading them onto skewers, flat sides facing out, and you'll be able to sear them successfully. This recipe calls for seasoning the mushrooms with a paprika rub, grilling, then topping with a lemony herbed butter that offsets their smoky char. Serve them as a side, or as a vegetarian main with virtually anything: green salads, couscous salads, grilled vegetables or, for heartier appetites, potatoes of all stripes like latkes, French fries or baked potatoes.

Provided by Alexa Weibel

Categories     vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, cut into small pieces and softened at room temperature
3 tablespoons minced fresh chives
1 small garlic clove, finely grated (using a Microplane)
1 packed teaspoon fresh lemon zest
1/2 teaspoon ground oregano
1/4 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon black pepper
1 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
5 to 6 fresh, firm, large portobello mushroom caps (about 18 to 20 ounces)
1/4 cup extra-virgin olive oil

Steps:

  • Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
  • Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
  • Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
  • Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
  • Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
  • Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
  • Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
  • Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)

Tips:

  • Choose the right mushrooms: Baby bella mushrooms, cremini mushrooms, and white button mushrooms are all good choices for grilling. Avoid using large, mature mushrooms, as they can be tough and chewy.
  • Clean the mushrooms thoroughly: Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Do not wash the mushrooms in water, as this can make them soggy.
  • Marinate the mushrooms: Marinating the mushrooms in a mixture of olive oil, herbs, and spices will help to enhance their flavor. You can also marinate them in a store-bought marinade.
  • Grill the mushrooms over medium heat: Grilling the mushrooms over medium heat will help to prevent them from burning. Cook them for 5-7 minutes per side, or until they are tender and slightly charred.
  • Serve the mushrooms immediately: Grilled mushrooms are best served immediately, while they are still hot. You can serve them as an appetizer, side dish, or main course.

Conclusion:

Grilled mushroom bites are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or casual get-togethers. With just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you are looking for a quick and easy recipe, give these little grilled mushroom bites a try. You won't be disappointed!

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