Delicious, juicy and aromatic grilled champignons

Due to their gastronomic qualities and nutritional properties, mushrooms are very popular.

In terms of protein content, they completely replace meat, so they are often cooked during Lent.

Cooked champignons on the grill are not only a healthy dietary dish, but also very tasty.

Marinade for mushrooms on the grill - basic principles of preparation

We are used to mainly cooking meat and vegetables on the grill. However, try cooking champignons on the grill. Believe me, it's incredibly delicious. Champignon kebabs cooked on the grill are aromatic and juicy.

If you fry champignons without first marinating them, you will end up with a rather bland dish. The main secret of a delicious mushroom kebab is the marinade. It is this that makes ordinary mushrooms a real delicacy.

Marinade for mushrooms on the grill can be prepared using sour cream, soy sauce, mayonnaise, lemon juice, etc. There are many recipes, and from this abundance you can choose exactly the one that suits your taste.

When preparing the marinade, pay special attention to vegetable oil. Thanks to it, a film is formed on the surface of the mushrooms, which will protect the champignons from drying out. For marinade, it is better to use olive or other refined oil. Spices and herbs are added to the marinade to highlight and enrich the taste of the mushrooms.

For cooking on the grill, take young medium-sized mushrooms. They are washed and cleaned thoroughly. Place the whole thing in a bowl and pour over the marinade. Mix carefully and leave to marinate. Remember that champignons are fragile, so mix very carefully. Mushrooms marinate quickly enough, an hour is enough.

Then the mushrooms are strung on skewers and cooked on the grill. It is worth noting that for mushroom skewers it is better to use thin skewers. Champignons are served with sauces.

Champignon skewers marinated in soy sauce

Champignon kebab marinated in soy sauce
If you haven’t made champignon kebab according to this recipe yet, then be sure to cook it, you won’t regret it, but on the contrary, you will also recommend it to your family and friends!

Components:

• royal champignon mushrooms - 1.5 kilograms;
• soy sauce - 7 tablespoons;
• thyme - 2 tablespoons;
• garlic - 4 cloves;
• lemon juice - from one citrus;
• salt - according to preference.

According to the recipe, prepare champignon kebab marinated in soy sauce as follows:

For cooking, it is advisable to select brown mushrooms of the same size and without mechanical damage. Rinse thoroughly, dry and place in an enamel or wooden bowl. Then add soy sauce to the mushrooms, plus chopped garlic, lemon juice and chopped thyme. Mix everything effectively and refrigerate for one hour.

Now thread onto skewers and fry over smoldering coals for 20 minutes, but during frying, turn from one side to the other. When serving, remove the skewers and place on a serving plate. Additionally, you can serve potatoes baked in their skins.

Recipe 1. Marinade for champignons with tomatoes

drinking water - half a glass;

kilogram of large champignons;

table vinegar – 5 ml;

refined sunflower oil – half a glass;

garlic - three cloves;

fresh parsley, basil, dill and cilantro.

1. Peel the garlic cloves. Grind it using a garlic press. Sort out a bunch of herbs, rinse and finely chop. Rinse the tomato, wipe with a napkin and crumble it into small pieces. Place garlic, herbs and chopped tomato in a deep bowl and mix. Pour in vinegar diluted with water, add salt and stir. Just now add vegetable oil and mix again.

2. Wash the champignons and dry them slightly. Pierce each one with skewers to marinate better.

3. Place the mushrooms in a deep bowl, pour over the marinade and mix very carefully so as not to damage the integrity of the champignons. Marinate the mushrooms for two hours.

4. Thread the marinated champignons onto a skewer. Cook on the grill, turning constantly, until browned.

Marinade recipes

Before you start frying, you need to decide how to marinate the mushrooms for the grill. It is very important. Marinade is a liquid seasoned with various spices that gives mushrooms additional flavor. Garlic

How to cook:

1. Garlic cloves, rosemary and a pinch of salt are ground in a mortar until pureed. If you don’t have a mortar, you can use any bowl and a regular wooden potato masher;
2. In a bowl, mix vegetable oil and mashed ingredients, season with ground black pepper. The marinade for the champignons is ready.

Soy sauce for marinating

You need to prepare:

• 60 grams of soy sauce;
• 2 pinches of dried paprika (sweet pepper);
• garlic - 2 cloves;
• 40 grams of lemon juice;
• 2 small sprigs of dill.

The time spent cooking is from 10 to 15 minutes. The calorie value is 40 kcal.

How to prepare the marinade:

1. To do this, squeeze 2 tablespoons of juice from the lemon;
2. Rinse fresh dill under running water and place on a towel to dry. Then finely chop the dill;
3. Crush the garlic and finely chop;
4. In a separate bowl, mix soy sauce, paprika, lemon juice, herbs, garlic, mix well.

Sour cream marinade

You will need:

• garlic - 2 cloves;
• 200 grams 20% sour cream;
• black pepper - 2 pinches;
• salt - to taste;
• dried basil leaves - a pinch;
• rosemary (leaves) - ¾ teaspoon.

Cooking time is no more than 15 minutes, the energy value of each serving is 50 kcal.

Easy way:

1. Chop the garlic, combine with aromatic herb leaves, sour cream and mix;
2. You can marinate mushrooms in this sauce for two hours.

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Recipe 2. Marinade for mushrooms on the grill with soy sauce

ground green pepper – 5 g;

linseed oil – 80 ml;

ginger powder – 5 g;

soy sauce – 80 ml;

1. Wash the champignons, remove the top film and leave to dry.

2. In a separate bowl, combine soy sauce with flaxseed oil. Add spices and stir.

3. Place the mushrooms in a deep bowl, pour the marinade over them and leave for two hours.

4. Place the marinated mushrooms on a wire rack and place it on the grill. Cook, turning constantly, for 20 minutes.

5. Grilled champignons, served with Teriyaki sauce.

What to cook marinated mushrooms with in the oven?

You can cook mushrooms under marinade in the oven with any spices and herbs. However, a high protein product works best when combined with ingredients such as:

• thyme;
• dill;
• Chile;
• rosemary;
• fresh garlic;
• nutmeg;
• ginger root;
• mustard powder;
• ground pepper (you can choose red or black);
• paprika;
• oregano;
• dried parsley.

For cooking in the oven, a tomato paste marinade is suitable. To prepare it, you need to take for 1 kg of champignons: 8 tablespoons of tomato ketchup or homemade paste, 1 tsp. salt, pepper and fresh herbs - to taste.

Marinade for champignons couldn't be easier to prepare! The only thing worth considering is that mushrooms after pickling can be stored for no longer than a day. This preparation is not intended for long-term storage for the winter.

Bon appetit!

Teriyaki sauce

two cloves of garlic;

soy sauce – 120 ml;

grated fresh ginger – 25 g;

liquid honey – 50 g;

dry rice wine – 120 ml.

1. In a small enamel saucepan, combine all the sauce ingredients and stir.

2. Place the bowl with the sauce on low heat and heat it until the honey is completely dissolved.

3. Cool the sauce completely and pour into a gravy boat. Serve with mushrooms on the grill.

Recipe 3. Wine marinade for champignons

olive oil – 75 ml;

white wine – 100 ml;

thyme - three sprigs;

ground mixture of peppers – 5 g;

fresh champignons - half a kilogram.

1. Remove all the leaves from the thyme sprigs. Finely chop them with a knife.

2. Place chopped herbs in a deep bowl, add sugar and salt, pour in oil. Grind everything with a spoon, pepper and pour in the wine. Mix everything thoroughly.

3. Do not remove the skin from the champignons. We clean them from dirt and wipe them with a damp towel. It is not recommended to wash champignons, as they absorb a lot of moisture.

4. Transfer the champignons to a suitable container and pour in the wine marinade. Stir until the aromatic liquid covers all the mushrooms evenly. We do this very carefully so as not to damage the integrity of the mushrooms. Marinate the champignons for an hour.

5. Cook the champignons on the grill, placing them on the grill or threading them onto a skewer. Place the mushrooms on the grill and fry, turning constantly, until golden brown.

Recipe for preparing delicious mushrooms in the oven

It is better to prepare such a dish from champignons of the same size, in this case they are baked simultaneously and evenly.

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You will need:

• wooden skewers;
• 600 grams of identical champignons;
• 45 grams of soy sauce;
• lemon juice - 15 g;
• 1 pinch of paprika (dried bell pepper);
• garlic - 2 cloves;
• dill - 4 sprigs.

It will take 45 minutes to prepare the dish, the value of one serving is 155 kcal.

How to cook grilled champignons in the oven:

1. Add half a teaspoon of lemon juice to the water, soak wooden skewers in this solution;
2. Rinse the champignons thoroughly with warm running water and dry on a towel. Finely chop the garlic and herbs;
3. Place the mushrooms in a container, add dill, soy sauce, juice, paprika, and chopped garlic. Close with a tight lid and shake. Marinate for approximately 15 minutes. If there is no suitable container, you can use a regular plastic bag;
4. Thread the mushrooms onto skewers and place them on a baking sheet lined with cooking paper or foil;
5. Cook for 15 minutes. Turn over halfway through cooking.

Recipe 4. Marinade for mushrooms on the grill “Juicy”

three large tomatoes;

ground pepper mixture;

1. Wipe the champignons with a damp towel, place them in a deep bowl and leave them to dry slightly.

2. Wash the tomatoes, wipe with a napkin and cut into circles three centimeters thick.

3. Place mayonnaise in a bowl, season it with a mixture of peppers and salt.

4. Transfer the mushrooms into an enamel container, add chopped tomatoes to them and fill everything with marinade. Mix everything carefully, taking care not to damage the mushrooms. Marinate the champignons for 20 minutes.

5. Place mushrooms on skewers, alternating them with tomatoes. Fry the champignons on the grill until golden brown. Serve mushroom kebab with “Hot” sauce.

How to marinate champignons for barbecue with garlic?

Usually we get together as a friendly group to eat pizza or barbecue. By the way, recipes for pizza that are not harmful to your figure can be found here. Delicious food always makes communication more fun!

We made this champignon dish the other day and I just fell in love with it. In a week I’m going to invite my friends over for mushrooms again. On this occasion, I decided to collect all the most interesting recipes for preparing them on the grill: in spices, in various marinades, on a grill, on skewers, and I am sharing this collection with you.

In fact, few people cook mushroom kebabs; we are used to frying meat at a picnic. But the mushrooms on the coals turn out juicy, smoky and fly away with a bang. And if you pre-marinate them in a tasty marinade, they are absolutely delicious. And a great option for vegetarians.

Of course, no one can cancel meat at a picnic; I recently wrote about the secrets of preparing the perfect chicken and beef kebab. Believe me, mushrooms will add variety to the picnic menu. And, besides, this mushroom dish on the grill is prepared very quickly, much faster than meat, and it also does not marinate for long.

Have a nice grilling season everyone, read and apply.

For you now, a recipe for the most delicious marinade for mushrooms! There's soy sauce, garlic, lemon and oregano - a foodie's dream. I even spoke almost in poetry.

The beauty of champignon kebab is that it marinates and cooks very quickly, much faster than meat kebab.

If you read about the benefits of eating these mushrooms, you get the impression that they are vital for bones, for the heart, for immunity. Improves brain function and relieves fatigue. And if you cook them in the fresh air, in the company of friends, all fatigue is guaranteed to go away).

To prepare we will need:

• Champignons – 0.5 kg.
• Soy sauce – 50 ml.
• Garlic – 3 cloves
• Lemon juice – 0.5 pcs.
• Dried oregano – 1.5 tsp.
• Pepper - to taste
• Salt - to taste

1. Wash fresh mushrooms.

2. Chop the garlic and add to the mushrooms. Pour soy sauce here and sprinkle oregano. Squeeze the juice from half a lemon. Mix well.

3. Leave to marinate for 20 minutes.

4. Thread the pickled mushrooms onto skewers and fry over very hot coals for 2 minutes on each side.

5. Remove the prepared mushrooms from the heat, salt and pepper them.

Bon appetit!

Nowadays, mushrooms are grown under artificial conditions, which means that all year round you can buy fresh, beautiful mushrooms in the store, just to choose from. And all year round you can stew them, fry them or bake them on the grill.

https://www.youtube.com/watch?v=IvQfxzGIWe4

The plant proteins that make up champignons are easily digestible, saturating the body with vitamins, amino acids and minerals.

In terms of their nutritional properties, mushrooms easily compete with meat. According to taste - who likes what more.

• Champignons – 2 kg.
• Sunflower oil – 100 ml.
• Paprika – 20 gr.
• Salt - to taste

1. We take mushrooms of the same medium size so that they stick well to the skewers. We string them a little diagonally.

2. Pour oil into a bowl, pour paprika into it, stir well.

3. Generously coat the mushrooms with a mixture of oil and paprika using a brush. After that, salt them.

4. Place skewers with mushrooms over medium heat. After the champignons begin to release juice, fry for another 5 minutes and remove from heat.

Bon appetit!

A great recipe for lovers of new and tasty things! Mushrooms in a very simple and laconic marinade of soy sauce, vegetable oil and mushroom seasonings. Ready-made seasonings can be found in a supermarket or spice shop.

The sauce will enrich the taste of the mushrooms, and the oil will help maintain their softness and juiciness.

Choose fresh, medium-sized mushrooms so that they hold up well on the skewers.

• Champignons – 0.5 kg.
• Seasoning for mushrooms – 2 teaspoons
• Soy sauce – 3 tbsp. spoons
• Vegetable oil – 2 tbsp. spoons

1. Wash the mushrooms and put them in a bowl, pour with vegetable oil.

2. Add soy sauce to the mushrooms and sprinkle with seasoning.

3. Leave the mushrooms to marinate for 1 hour. You can stir them periodically.

4. Thread the finished mushrooms onto skewers and place them on the grill over burnt coals.

5. Fry for about 20 minutes (depending on the heat of the coals), turning on different sides, until the mushrooms become soft.

It’s very tasty to make an additional sour cream sauce for the finished mushroom kebab, made from sour cream with herbs and garlic.

Bon appetit!

These mushrooms are perfectly soaked in marinade, so feel free to experiment and add your favorite spices and seasonings. The marinade with mayonnaise turns out very tasty; it gives the mushrooms a creamy softness.

When choosing mayonnaise, pay attention to its naturalness or use homemade mayonnaise.

Mushrooms go well with onions. You can string onion rings onto skewers along with champignons.

• Champignons – 0.5 kg.
• Barbecue seasoning – 0.5 teaspoon
• Onion – 3 pcs.
• Mayonnaise – 100 gr.
• Pepper – 0.5 teaspoon
• Salt – 0.5 tbsp. spoons

1. Wash the mushrooms, remove the skin if necessary.

2. In a saucepan with mushrooms, cut the onion into rings and crush it with your hands to release the juice. Salt, pepper, sprinkle with seasoning and add mayonnaise (about half a pack). Mix well and leave in the refrigerator overnight to marinate.

3. Thread the mushrooms onto skewers and fry over coals for 15 minutes. Make sure that the mushrooms do not dry out. Turn over from one side to the other.

4. Remove the mushrooms and treat the family. Bon appetit!

Mushrooms are a protein, albeit a vegetable one, so champignon kebab turns out nutritious and satisfying, like meat. But it has its own charm. It turns out especially tasty if you marinate them with garlic, the aroma will spread throughout the entire area.

• Champignons – 0.5 kg.
• Garlic – 3 cloves
• Water – 30 ml.
• Mayonnaise – 100 gr.
• Pepper – 0.3 teaspoon
• Salt – 0.5 teaspoon
• Dill to taste

1. We dilute the mayonnaise with water and squeeze the garlic into it. Add salt, pepper, dill.

2. Wash the mushrooms. Cut large champignons in half, leave small ones whole and pour the prepared marinade into a bowl. Stir and leave to marinate for 40 minutes.

3. Place the mushrooms on a wire mesh and bake over the coals.

4. Turn over several times and fry until done.

Bon appetit!

If your friends invite you to a barbecue and you don’t eat meat, it doesn’t matter. Mushroom kebabs will perfectly replace meat, and your friends will reconsider their views on the picnic menu and will cook vegetarian mushroom kebabs with you with great pleasure.

• Champignons – 600 gr.
• Sour cream – 300 gr.
• Soy sauce – 50 ml.
• Pepper – 1 tsp;
• Salt – 1 tsp.

Champignons are a low-calorie product. Only 27 kcal per 100 grams of product. Despite their low calorie content, they are filling; it’s not for nothing that they are called “forest meat.”

These mushrooms contain vegetable protein, and they contain almost no less calcium and phosphorus than fish. If you cook them over coals, with smoke, they can easily compete with meat kebabs.

And the sour cream marinade will add tenderness and creamy flavor to the mushrooms.

• Champignons – 1 kg.
• Mixture of Italian herbs – 0.5 teaspoon
• Sour cream – 250 gr.
• Pepper – 0.3 teaspoon
• Salt – 0.5 teaspoon

1. For cooking, take fresh, young mushrooms. Wash, salt, pepper, add seasonings.

2. Pour sour cream and mix with mushrooms, marinate for 2 hours.

3. Thread the mushrooms onto skewers.

4. Fry for 20 minutes, do not forget to turn over.

We eat juicy mushrooms. Bon appetit!

An interesting recipe for a marinade with wine vinegar and perfectly selected seasonings, for lovers of delicious food.

Make sure that the heat from the coals is not too strong, otherwise the mushrooms will burn, and we need them juicy and crispy.

• Champignon mushrooms – 500 gr.
• Wine vinegar – 1 tbsp. spoon
• Vegetable oil – 2 tbsp. spoons
• Garlic – 3 cloves
• Turmeric, coriander, cumin – 0.5 teaspoon each
• Salt - to taste

We suggest you read How to cook morels. Cooking morels correctly. The article talks about how to properly cook morels.

Bon appetit!

Marinade for champignons on the grill is prepared from components that should soften the mushrooms, but retain liquid in them. Spices will add additional flavor tones. Be sure to salt the mushrooms, otherwise they will be bland.

You should not use too much spices, as they can overwhelm the natural taste of the mushrooms. You should not prepare too much marinade. This is due to the fact that champignons release a lot of liquid. Therefore, the volume of the marinade will increase.

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

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

Hot sauce

Himalayan salt – 5 g;

olive oil – 100 ml;

dark honey – 10 g;

American mustard – 25 g;

hot pepper pod;

grape vinegar – 50 ml.

1. In an enamel saucepan, combine olive oil with dark honey. Mix thoroughly, add salt, grape vinegar and American mustard. Mix everything again.

2. Wash the hot pepper pod, cut off the tail and carefully remove the seeds. Chop it finely and add it to the sauce. Grind thoroughly and pour into a gravy boat. Serve with champignons cooked on the grill.

Recipe 5. Marinade for grilled champignons in foil

three cloves of garlic;

kilogram of medium-sized champignons.

1. Rinse the champignons under the tap and pat them dry with a waffle towel to remove excess moisture.

2. Peel the garlic cloves and pass them through a press. Rinse the greens, dry and finely chop.

3. Combine garlic with herbs, season with salt, turmeric and pepper. Mash the spicy mixture thoroughly with a spoon and add sour cream. Stir again.

4. Cut long pieces of foil. Dip the champignons in the marinade and place on skewers. Place skewers on foil and wrap tightly. Leave the mushrooms to marinate for an hour.

5. After the allotted time, place the marinated mushrooms on the grill and cook for about 20 minutes, constantly turning them so that they are evenly baked. Then remove from heat, open the foil and serve.

Recipe 6. Marinade for champignons “Tender”

sour cream – 300 ml;

black pepper – 10 g;

onion - three large heads;

1. Wipe the champignons with a damp waffle towel, place in a bowl and leave to dry.

2. Peel the onions, rinse and cut into fairly large rings three centimeters thick.

3. Place sour cream in a bowl, season it with pepper and salt. Mix thoroughly.

4. Place mushrooms in a deep plastic bowl, add onion rings and pour marinade over everything. Stir gently so that it is evenly distributed over all the mushrooms. Do this very carefully so as not to disturb the integrity of the mushrooms. Marinate the mushrooms for five hours.

5. Thread the champignons onto skewers, alternating them with onion rings. Place on the grill with hot coals and cook, turning constantly, for half an hour.

6. Remove the champignons from the skewers onto a plate, garnish with chopped herbs and serve with “Tomato” sauce.

Recipe 7. Ginger marinade for mushrooms on the grill

3 g ground paprika;

3 g ground ginger;

500 g large champignons.

1. Place mayonnaise in a deep bowl. Add ground ginger, cumin and ground paprika to it. Add salt and mix thoroughly.

2. Remove the thin film from the champignon caps. Wipe each mushroom thoroughly with a damp towel. If you do decide to wash them, do not keep them under running water for a long time so that they do not have time to absorb excess moisture.

3. Dip each champignon into the marinade and place in an enamel bowl. Cover with a lid and leave to marinate for 20 minutes.

4. Fry the mushrooms by threading them onto skewers or placing them on the grill.

Recipe 8. Marinade for champignons with lemon juice

sea ​​salt – 10 g;

pink pepper – 5 g;

olive oil – 10 ml;

fresh herbs of thyme, parsley, marjoram and rosemary;

garlic - three cloves.

1. Rinse the mushrooms to remove dirt and sand. Place the mushrooms on a towel and dry.

2. Peel the garlic cloves and chop it using a garlic press.

3. Rinse the greens, shake off excess moisture and finely chop.

4. Wash the lemon and wipe with a napkin. Remove the zest from it using the finest grater. Squeeze the juice from the pulp.

5. In a deep bowl, combine olive oil with lemon juice, herbs, salt, garlic and pepper. Stir.

6. Pour the resulting marinade over the mushrooms and place in the refrigerator for four hours.

7. Fry the pickled mushrooms on the grill, place on a serving plate and garnish with sprigs of herbs.

The simplest marinade for mushrooms on the grill

A classic marinade based on refined oil is considered a win-win option for preparing champignons. You can use grape, corn, or sunflower oil. But the most delicious marinade is made with olive oil.

Black pepper goes well with mushrooms as a spice. Fresh herbs will highlight the taste of fried mushroom kebabs.

Ingredients:

• Champignons – 1 kg;
• Refined olive oil – 4 tablespoons;
• Lemon juice – 1 tablespoon;
• Ground black pepper – ½ teaspoon;
• Salt - to taste;
• Fresh herbs - 1 medium bunch. Dill and parsley go perfectly with champignons.