Best 5 Spicy Grilled Mushrooms Recipes

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Embark on a tantalizing culinary journey with our grilled mushroom extravaganza! These succulent morsels, marinated in a symphony of bold flavors, are grilled to perfection, offering a delightful smoky char and a burst of umami in every bite. From the classic grilled mushrooms with garlic and herbs to the tantalizing spicy grilled mushrooms with a kick of chili and paprika, our collection of recipes caters to every palate. Vegetarian and vegan enthusiasts will delight in the meaty texture and savory flavors of these grilled gems. Prepare to elevate your grilling game and impress your taste buds with our delectable grilled mushroom creations!

Here are our top 5 tried and tested recipes!

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

How to make the best Grilled Portobello Mushrooms. Simple recipe that's perfect for a portobello steak, grilled portobello mushroom burger, or easy side.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Time 25m

Number Of Ingredients 10

4 large portobello mushrooms (stems and gills removed, wiped clean)
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional, plus additional to taste)
Canola or vegetable oil (for grilling)
Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers

Steps:

  • In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
  • Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
  • To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

Nutrition Facts : ServingSize 1 (of 4), Calories 60 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, Fiber 1 g, Sugar 7 g

SPICY GRILLED TILAPIA WITH CREAMY GRITS AND MUSHROOM SCALLION SAUCE



Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 20

1 tablespoon butter
2 cups sliced baby portobello mushrooms (cremini)
1/2 cup sliced scallions
1/4 cup white wine
1/2 pint heavy cream
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Salt and black pepper
5 cups milk
1 cup quick-cooking grits
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large bunch broccoli, sliced lengthwise (with stalks and florets intact)
1 bunch whole carrots, tops removed, sliced lengthwise
1/4 cup olive oil
1 tablespoon garlic powder
Salt and pepper
6 (6-ounce) tilapia fillets
1/3 cup Jamaican jerk seasoning marinade

Steps:

  • Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
  • Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
  • Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
  • Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
  • Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

SPICY GRILLED MUSHROOMS



Spicy Grilled Mushrooms image

Make and share this Spicy Grilled Mushrooms recipe from Food.com.

Provided by Mandy

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

500 g mushrooms, stalks removed
4 slices rindless bacon, chopped & cooked
45 g tomato paste (small tub)
1/2 teaspoon Tabasco sauce
1 cup tasty cheese, grated
1 tablespoon chives, snipped

Steps:

  • Place mushrooms cup side up on a foil-lined grill tray.
  • Add some bacon pieces to each cup.
  • Combine tomato paste & tabasco and place 1/2 tsp in each mushroom cup.
  • Sprinkle mushrooms with combined cheese & chives.
  • Grill (broil) for 5-10 mins until golden.

BUFFALO GRILLED MUSHROOMS



Buffalo Grilled Mushrooms image

Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms' moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that's a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they're cooked through.

Provided by Ali Slagle

Categories     dinner, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds medium to large mixed mushrooms (such as crimini, shiitake or maitake, or a combination; not portobello), stemmed
Olive oil
2 tablespoons Buffalo-style hot sauce, such as Frank's
1 large garlic clove, finely chopped
Kosher salt and black pepper
2 tablespoons unsalted butter, cubed and refrigerated
1 1/2 ounces firm blue cheese, sliced or crumbled
A few sprigs of parsley, for garnish (optional)

Steps:

  • Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
  • While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
  • When you're ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you're worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
  • Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
  • When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there's indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.

GRILLED SPICED WHITE MUSHROOMS



Grilled Spiced White Mushrooms image

Provided by Chris Schlesinger

Categories     Mushroom     Side     Vegetarian     Low/No Sugar     Backyard BBQ     Summer     Grill/Barbecue     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 12

1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 tablespoons unsalted butter, softened
1/4 cup coarsely chopped fresh flat-leaf parsley
1 to 1 1/2 teaspoons dried hot red pepper flakes
1 small garlic clove, minced
1 1/2 lb medium white mushrooms (2 inches wide), stems trimmed flush with caps
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a mortar and pestle or an electric coffee/spice grinder

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
  • While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
  • Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
  • Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.

Tips:

  • Choose the right mushrooms. Portobello mushrooms are a great choice for grilling because they are large and meaty. Other good options include shiitake, oyster, and cremini mushrooms.
  • Marinate the mushrooms. Marinating the mushrooms in a flavorful mixture of olive oil, herbs, and spices helps to enhance their flavor and keep them moist while grilling.
  • Grill the mushrooms over medium heat. This will help to prevent them from burning or becoming too dry.
  • Don't overcrowd the grill. Make sure to leave some space between the mushrooms so that they can cook evenly.
  • Flip the mushrooms halfway through grilling. This will help to ensure that they are cooked evenly on both sides.
  • Serve the mushrooms immediately. Grilled mushrooms are best enjoyed hot off the grill.

Conclusion:

Grilled mushrooms are a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or main course. They are a healthy and flavorful addition to any meal. With a little planning and preparation, you can easily make grilled mushrooms at home. So next time you're looking for a quick and easy meal, give grilled mushrooms a try.

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