Pickled champignons on the fire. How to cook champignon shashlik - step by step recipes. Herbs and Garlic Recipes

Grilled mushrooms are a great alternative to potatoes, eggplant and other vegetables. Mushrooms saturate faster than vegetables. In addition, champignons contain selenium, which is necessary for strengthening the immune system. Learn all the nuances of grilling champignons. Delicious - just lick your fingers!

Many believe that it can only be a meat dish. However, today this definition is applied to almost everything that can be planted on a skewer or skewers. Various kinds of vegetable kebabs are also gaining popularity.

Champignons on the grill - can be safely attributed to the category of vegetable kebabs. This dish is very easy to prepare and you don't need any special culinary skills to prepare it. It is perfect as a side dish for meat, and mushroom lovers can eat them without any meat or anything else.

Many people like champignons, if only because this product is easy to buy both in summer and winter. At the same time, they will remain tasty and aromatic. It is impossible to get poisoned with such mushrooms (of course, if you know what the mushrooms look like and have not bought some kind of fly agaric). Just imagine how many delicious dishes you can cook. But today, let's still find out how to fry mushrooms on the grill, how to marinate mushrooms deliciously and what are the nuances of cooking.

Marinade recipes for mushroom kebabs

Classic marinade

The classic grilled champignon marinade is made from simple and accessible ingredients - mayonnaise, salt and pepper.

First you need to prepare the mushrooms themselves. They must be thoroughly rinsed under running water and dried (excess moisture is useless). It is also advisable to clean them from the upper skin on the cap, which contains many harmful microorganisms.

After the mushrooms are peeled, put them in a small saucepan, pepper and season, and then add mayonnaise to them. Do not overdo it with the latter, even if it seems to you that it is not enough. The salt will help juice the mushrooms out so that there is enough marinade to marinate properly.

Cover the saucepan with a lid and place in a cool place for 2-3 hours. The mushrooms should be stirred periodically. Then they can be strung on a skewer or laid out on a wire rack. Fry on coals for about 5-10 minutes.

If you are preparing mushroom kebabs in an airfryer, do not forget to put a deep baking sheet on its bottom so that all the juice flows into it during frying. In this case, the cooking time for barbecue is a little longer - 15–20 minutes.

Cooking champignon shashlik on the grill

What do you need:

Champignon
Sweet pepper
1 stalk of leeks (white portion only)
vegetable oil 4 tablespoons
soy sauce
0.5 tsp spices garam masala

Cooking method:

Wash the champignons, cut each mushroom in half. Wash the pepper, core it, cut into small pieces. Wash the leek, cut lengthwise into 2 halves, then cut into small wedges. Place mushrooms and vegetables in a bowl, add oil and soy sauce, season with garam masala and stir. Leave for 1 hour. String mushrooms and vegetables on wooden skewers and grill for 3 minutes. from each side.

How to marinate mushrooms for grilling on the grill

Champignons are mushrooms available all year round. It is advisable to cook barbecue from fresh mushrooms. To make them juicy and not release water, they need to be salted and peppery after frying. Champignons will be a good side dish for meat.

Cooking time: 30 minutes Servings: 4

Ingredients:

500 g fresh champignons
50 ml soy sauce
2-3 cloves of garlic
1/2 lemon juice
1/2 tsp dried oregano
salt, freshly ground black pepper - to taste

Cooking method:

Wash, dry the champignons, young ones can be left unpeeled and large ones cut in half. Add chopped garlic to the mushrooms. Pour soy sauce over the mushrooms. Pour in dried oregano. Squeeze out the lemon juice, mix thoroughly, leave to marinate for 20 minutes. Put the pickled mushrooms on skewers. Fry on very hot coals for no more than 2 minutes, turning. Remove from heat, season with salt and pepper.

Champignons can be served as a separate dish. It is permissible to eat these mushrooms even raw, so they are prepared in two ways: either they are fried for a long time until crisp, or they are only slightly browned.

Grilled champignons in tangerine marinade

For 500 grams of fresh mushrooms, take:

50 ml soy sauce
2 tangerines
3 cloves of garlic
1.5 tsp dried oregano
pepper + salt

Cooking method:

Naturally, we prepare the mushrooms in advance. Grind 3 cloves of garlic, add to the mushrooms. We also send soy sauce and oregano there. Squeeze juice from 2 tangerines, add to all other ingredients. If there are no tangerines, it doesn't matter. Kebab is not canceled - just replace tangerines with lemon. Mix all components well and leave for 15 minutes.

We put champignons on skewers, fry on very hot coals for no more than 2 minutes. After fried, salt and pepper. That's all, the most important task remains - all this needs to be devoured.

Champignons on the grill - marinade recipe

Another way to make delicious original mushrooms on the grill is to use cream in the marinade. Mushrooms cooked in this way will definitely please everyone, they will have a delicate creamy aftertaste. The preparation of such mushrooms involves the use of the following components:

1 kg of mushrooms
150 g butter
2 tbsp. l. cream
spices according to personal preference

Cooking method:

Before you marinate the mushrooms for grilling on the grill, you need to rinse them, dry them slightly and remove the skin from the cap. After that, you can start preparing the marinade. To do this, you need to melt the butter in a saucepan, pour the cream into it. Mix well so that they turn into a single mass. Pour this mixture into the mushrooms, leave to infuse in the cold for 2.5 hours.

How to quickly marinate grilled mushrooms in soy sauce?

The dishes made with champignons are delicious and delicious. Mushrooms are a great alternative to meat. If you follow your figure or stick to vegetarianism, then feel free to include in your diet "Piquant" shashlik. It is low in calories, nutritious and melts in your mouth. How to marinate mushrooms for grilling on the grill?

Ingredients:

1 kg of mushrooms
4 tbsp. l. linseed oil
4 tbsp. l. soy sauce
1 tsp ginger powder
1 tsp ground green pepper

Cooking method:

Rinse, peel the mushrooms, leave them to dry. Combine flaxseed oil, soy sauce, and spices. Pour the peeled mushrooms with the prepared marinade, leave for 2-3 hours. Put the pickled mushrooms in a wire rack on hot coals, cook for 20-30 minutes. Serve with soy sauce or Teriyaki.

Ingredients for making Teriyaki sauce:

6 tbsp. l. soy sauce
2 tbsp. l. liquid honey
6 tbsp. l. dry rice wine
1 tbsp. l. freshly ground ginger
1-2 crushed garlic cloves.

Cooking method:

Place all food in a small enamel saucepan. Heat the mixture over low heat until the honey dissolves. Cool the finished sauce, serve with a dish.

Delicious marinade based on mayonnaise

For situations of temporary time pressure, the following marinade is perfect. The proportions are given for one kilogram of mushrooms and a pair of large tomatoes.

200 g light mayonnaise
a teaspoon of salt and ground pepper mixture

Cooking method:

Rinse the mushrooms with warm water with a little flour. This way they will be better cleansed. Then dry it. Cut the tomatoes into slices about 3 cm thick.

In a separate container, mix mayonnaise with salt, pepper mixture. Place the prepared mushrooms and tomatoes in the marinade, mix well. Set aside for half an hour.

Gently string the pickled kebab ingredients on skewers, alternating tomato circles with champignons. For mushrooms, it is better to use thin skewers or use the grill grate.

Mushrooms on the grill - a recipe for spicy lovers

If you like spicy food, be sure to try this option for making a mushroom kebab. I will tell you a secret that this marinade is suitable not only for mushrooms. Meat can also be marinated in it.

Prepare for a kilo of champignons:

1 tsp 6% vinegar
2 tbsp. l. mayonnaise
6 tbsp. l. soy sauce
3 cloves of garlic
4 tbsp. l. vegetable oil
1 tsp mustard

Cooking method:

Mix chopped garlic with sauce, mustard, oil, mayonnaise and vinegar. Then put the mushrooms prepared in advance in this fragrant mixture. And we send it to the refrigerator for a few hours.

Then we string the mushrooms on skewers or put them on the barbecue grill. If you cook barbecue on open coals, you will have to fry it for up to 10 minutes. The cooking time for "Chinese" barbecue on the grill will be about 20 minutes.

How to cook champignon shashlik in foil

Required products:

small mushrooms - 1 kg,
sour cream - 400 mg,
turmeric - 5 g
fresh herbs - 1 bunch,
garlic - 3 medium cloves,
salt, ground black pepper - to taste.

Cooking method:

We wash the mushrooms under running water and dry with a towel.
Pass the peeled cloves of garlic through a garlic press, mix with finely chopped herbs. Add turmeric, pepper, salt and rub with a spoon or pestle.
Add sour cream to the mixture and mix.
Cut foil strips 5–6 cm wide.
Dip the mushrooms in sour cream marinade and put on skewers or skewers.
Wrap the kebabs tightly with a strip of foil and leave to marinate for 1 hour.
After an hour, place the kebabs on the grill and bake for 20 minutes, turning regularly.
We open the foil and serve the kebabs to the table with potatoes or vegetables.

Marinate in plastic, steel or glass dishes. Do not use aluminum cups;
In order not to spoil the taste of the marinade, no more than 2 sour ingredients should be added to it;
The main component of the marinade is oil to prevent the mushrooms from drying out. Any vegetable oil works great. It not only preserves the mushroom aroma, but also gives the mushrooms a beautiful golden hue. In addition, the mushrooms will not stick to the wire rack and dry;
You can put absolutely all your favorite spices in the marinade - rosemary, thyme and many others. As a result, they provide champignons with simply irresistible aroma and taste;
So that the mushrooms do not shrivel quickly, they are oiled during cooking using a culinary brush;
It is better to salt the mushrooms after cooking, otherwise they will lose a lot of moisture.

Fry mushrooms on the grill

You can grill champignon kebabs on the grill both on the grill and on skewers. As soon as the coals are burnt out and the fire is out, we start frying - this process will not take much time, so do not get distracted. By the way, mushrooms can be fried along with grilled vegetables on the grill - they have almost the same cooking time.

For even browning, remember to turn the mushroom skewer over while baking. The mushrooms on the grill reach readiness very quickly - after 15 minutes they can already be served. If you want more ruddy mushrooms, hold them a little longer. But be careful not to overdry.

There are so many opportunities to diversify your vacation, so quickly run to the supermarket for groceries - and more likely to the dacha, to the forest or to the river for a picnic! Bon Appetit!

Naturally, speaking of kebabs, we immediately imagine a kebab made from meat: pork, or at least chicken.

And what about those who cannot eat meat for some reason, and friends invite them to a picnic?

In this case, you can cook champignon kebab. A barbecue is prepared from champignon mushrooms according to the same principle as meat: first, the mushrooms must be marinated, and then fried on the grill.

Ingredients:

fresh champignons - 500 g;
mayonnaise - 200 g;
salt, black pepper - to taste.

How to cook champignon shashlik in mayonnaise:

Thoroughly rinse the mushrooms, dry and clean. Then put in a saucepan, salt, pepper to taste, add mayonnaise.

After that, cover the pan with a lid and shake well. Leave to marinate for several hours. Then we string the mushrooms onto wooden skewers.

Put a pallet on the bottom of the airfryer, put a high grate and put mushrooms on it. We bake for 30 minutes at 200 ° C.

Serve with garlic or tomato sauce. Champignon shashlik in the airfryer will turn out delicious and juicy.

Chinese champignon kebab

Ingredients:

fresh champignons - 1 kg;
soy sauce - 100 ml;
mayonnaise - 2 tbsp. spoons;
salt, pepper - to taste.

How to cook Chinese champignon kebab:

We thoroughly wash the mushrooms, clean them of films and pierce them with a toothpick in several places. Then put them in a deep bowl, add soy sauce, mayonnaise and salt to taste.

Such a barbecue of champignons should be marinated for about 2 hours, after which we put the mushrooms on skewers and fry on hot coals for about 15-20 minutes. Serve the kebab hot along with fresh grilled vegetables and herbs.

Juicy champignon shashlik

Ingredients:

champignons - 2 kg,
mayonnaise - 200 g,
garlic - 4 cloves,
salt, black pepper to taste

How to make a juicy champignon kebab:

To cook champignons on the grill, we take mushrooms (for a shish kebab from mushrooms, it is advisable to choose larger mushrooms, it will be more convenient to work with them, and the result will be tastier), wash it thoroughly.

Salt, pepper and fill with mayonnaise (ideally homemade, not very thick). You can mix the mushrooms with mayonnaise by shaking the lidded saucepan. We set aside the mushrooms to marinate for about an hour, and in the meantime we are engaged in a fire or barbecue.

Alternatively, you can put the marinate in the refrigerator overnight. To cook the mushrooms on the grill, put the mushrooms on a wire rack and fry over low heat, for the mushroom barbecue, string the mushrooms on a skewer. We bring it to readiness, do not forget to turn it over.

Serve with the following sauce: mayonnaise, finely chopped garlic, finely chopped herbs.

Champignons marinated for the winter can be both an excellent appetizer, an ingredient in a salad, and can be used in the preparation of complex vegetable dishes. We also suggest that you familiarize yourself with the options for how to marinate champignons for making mushroom kebabs - a rather popular dish lately.

Marinated champignons for the winter in tomato paste have a spicy taste. They can be used for cooking vegetable stews or served with mashed potatoes, pasta.

Prepare ingredients for canning:

fresh unopened mushrooms 0.6 kilograms;
grows up. oil 50 gr;
lavrushka 2 pcs.;
vinegar or citric acid.

For pasta:

red tomatoes 1 kilogram;
salt 2 tsp;
sugar 50 gr.

First, let's prepare homemade tomato paste: pour over the tomatoes with boiling water, and after a couple of minutes, remove the peel and grind in a blender until smooth. Pouring boiling water will allow the peel to come off and separate from the pulp more easily, making it easier to peel the tomatoes.

Put the mass in a saucepan, add sugar and salt. Boil over low heat until thick.

While the pasta is cooking, prepare the mushrooms: ideally, choose young small mushrooms without damage. Wash thoroughly and boil for a quarter of an hour, then put to stew with the same broth and the addition of oil. Cook until the product reaches the desired softness. Now you can add tomato puree diluted with warm water in equal amounts. In this case, you need 400 g of pasta. Leave to simmer over low heat.

In the meantime, prepare the jars - wash, wipe dry.

Bring the dish to a boil, simmer for a few minutes and arrange in jars. The jar should remain 1.5-2 cm free from the neck. Sterilize the filled cans on the stove - 40 minutes is enough for half-liter cans, and 1 hour for liter cans.

Close tightly with lids, wrap with terry towels and refrigerate for 24 hours. Then we move to a dark place with a low temperature.

Cooking for the winter in Korean

Fragrant tasty mushrooms are made in Korean. Spicy, appetizing, they are suitable for a snack or to complement a side dish:

champignons 800 gr;
carrots 1 kilogram;
medium garlic 1 head;
salt 1 tsp;
sugar 3 tbsp. l .;
vegetable oil 100 gr;
vinegar 5 tbsp l .;
black pepper 1 tsp;
red pepper to taste (⅛ tsp is enough for light pungency).

Prepare the mushrooms: wash from the ground, cut off the damage (if any), cut off the dried leg if necessary. Pour in water and cook - after the start of the boil, stand for 3-5 minutes.

Peel vegetables, rinse under running water. Carrots need to be grated for cooking in Korean. Next, you will need a capacious container for mixing all the products, so it is better to grate the carrots right away in a large food bowl.

By this time, the mushrooms will be ready, you need to drain the liquid from them, rinse in a sieve to remove the remaining foam and mix with carrots. Add any vegetable oil, squeeze out the garlic and mix thoroughly. Season with salt, sweeten, pepper, vinegar and stir again.

Leave the cooked Korean mushrooms in the refrigerator for a day. After that, you can serve it to the table, or close it in jars and store it in the refrigerator for no more than a month.

With onions and carrots

A simple and quick recipe for pickled mushrooms with vegetables:

mushrooms 1 kilogram;
filtered water 1 l;
salt 1 tbsp. l. + 1 tsp for the preparation of mushrooms;
sugar 1 tbsp. l .;
mustard, coriander and peppercorns;
lavrushka leaves 2-3 pcs.;
medium onion 2 pcs.;
carrots 2 pcs.;
sweet pepper 1 pc. (optional, gives a light sweet note);
vinegar 200 gr.

Wash the main component gently while preserving the top crust. Place in boiling water with a teaspoon of salt and boil for 10 minutes.

Cooking the marinade: peel the vegetables, divide the bell pepper into small cubes, also chop the onion. Grind the carrots.

In a volumetric container, mix spices, salt and sugar, stir well and leave to infuse. In a separate bowl, combine onions, carrots, peppers and vinegar so that the vegetables are thoroughly saturated with vinegar.

Set the prepared marinade to boil. Once it boils, add the mushrooms and bring to a boil again. Remove from the stove, add vegetables with vinegar, stir and wait until cool.

Arrange the cooled dish in jars, close tightly and store in the refrigerator. In cold conditions, the mushrooms stand for a long time, but still we do not recommend leaving them for more than a month.

On a note. Any vinegar can be used (apple cider, wine). For seasoning, you can add coriander and ginger root, cut into small rings.

How to quickly pickle mushrooms for the winter?

A very quick recipe for pickled mushrooms, which can be prepared both in winter and in any other season, and after the pickling process, serve to the table:

fresh champignons 1 kg;
several branches of different types of greens;
apple cider vinegar 50 ml;
garlic 1 head;
sesame seeds 3 tbsp l .;
vegetable oil - 125 gr;
soy sauce 5 tbsp l .;
Lavrushka 5 pcs.;
peppercorns 15 pcs.;
coriander;
salt.

We start cooking: we thoroughly wash the mushrooms, cut off a little of the legs, put them in salt water and boil. After boiling starts, cook for ⅓ hour.

While the mushrooms are boiling, prepare the marinade: finely chop the herbs, cut the garlic into several pieces and put everything in one container. Add spices, vinegar and oil to herbs and garlic. Leave to brew for about half an hour. Then spread evenly over the mushrooms. It is more convenient to use a low glass baking dish. Cover with a lid, or tighten with foil, leave in the refrigerator for at least 12 hours to marinate. It is recommended to marinate for a day.

Champignon kebab marinade recipes

Champignons make delicious kebabs. It should be noted that this dish will be appreciated not only by adherents of vegan cuisine, but also by lovers of meat dishes. It is very easy to marinate champignons for barbecue for grilling on the grill, because the products for the marinade are simple, affordable and can be found in any kitchen.

Marinate in sour cream

mushrooms 1 kilogram;
fatty (homemade) sour cream 150 ml;
soy sauce 4 tbsp. l .;
garlic 3 cloves;
fresh dill 1 bunch;
spices: Provencal herbs (1 tbsp. l.), black and red pepper

Wash fresh champignons in advance. Then we prepare the marinade: finely chop the greens, mix with spices, sour cream, sauce and crushed garlic. Pour the discussed dish with marinade, mix well and let it brew for at least 40 minutes, and preferably 1-2 hours. Then you can start baking.

Spicy soy sauce marinade

mushrooms 500 gr;
ready-made seasoning for mushrooms 2 tbsp. l .;
soy sauce 100-150 ml;
vegetable oil 50-70 ml.

Wash the mushrooms, drain off excess liquid and put in a pickling container.

Add the remaining ingredients to the mushrooms, mix well with your hands to evenly distribute the marinade. The recommended time for pickling is 1.5-2 hours.

On a note. When using soy sauce, the mushrooms do not need to be salted, as it contains enough salt.

With mayonnaise

A quick and easy recipe for making a marinade, thanks to which the mushrooms are very aromatic and delicate in taste:

400 gr champignons;
2 tsp soy sauce;
½ tsp salt;
½ tsp black pepper;
2-3 tsp mayonnaise (it will be tastier if you use homemade, not store-bought)

Stir the sauce, spices and mayonnaise gently until smooth. Rinse the mushrooms under running water, put them in a pickling bowl, add the prepared marinade to them and mix so that they evenly roll in the sauce. Marinate enough for 1 hour. Then you can start baking.

We associate the word "shashlik" with meat - hot, juicy, with a slightly noticeable sourness! Well, as a last resort, with fish - soaked and cooked on a skewer or wire rack.

Meanwhile, there are a great many ingredients from which you can make a delicious and unusual kebab! And one of these ingredients is the well-known champignon mushrooms. How to make a delicious champignon kebab?

Simple recipes for delicious mushroom kebab

Champignon shashlik "Juicy"

To make a juicy champignon kebab, you will need:

0.5 kg of champignon mushrooms (better than large ones),

Black pepper

Rinse and peel the mushrooms thoroughly, put them in a saucepan, season with salt and pepper to taste and add mayonnaise. Mayonnaise can be anything - expensive or cheap - it doesn't matter. By the way, champignon shashlik turns out to be juicier and tastier with liquid mayonnaise, so choose thinner mayonnaise.

The mayonnaise should wrap around the mushrooms in the pan. After adding all the ingredients, shake the pan with the future champignon kebab several times and leave to marinate: at least an hour, maximum overnight.

You need to fry the champignon kebab like a regular kebab, just make sure that the mushrooms do not burn. You can serve juicy champignon kebab with garlic sauce, which is made according to this recipe: mix thick mayonnaise with chopped garlic and herbs, pepper and mix all the ingredients.

Stir-fried champignon shashlik

To make a shashlik of champignons "Stir-fried", you will need:

600 g champignons,

150 g smoked or salted bacon,

5 tomatoes,

3 onions

Wash, peel the mushrooms and pour boiling water over them. If the mushrooms are very large, you can cut them lengthwise into 2-3 pieces. Thinly chop the bacon and tomatoes, and cut the onion into rings.

Now you need to string such a champignon kebab on skewers, alternating mushrooms, bacon and vegetables. Fry champignon shashlik over coals for about 5 minutes.

To make a spicy champignon kebab, you will need:

1 kg of champignons,

4 tablespoons olive oil,

2 tbsp soy sauce,

1 tsp seasonings hops-suneli,

1 tsp ground black pepper,

1 tbsp salt

Rinse and peel the mushrooms from the films, leave them to dry and prepare the mushroom barbecue marinade. To do this, mix olive oil with black pepper and seasoning, add salt. Pour the marinade over the champignon shashlik and leave for 1-2 hours. You need to fry the kebab for about 5 minutes over hot coals.

Champignon shashlik "With aromatic herbs"

To make a shish kebab from champignons with aromatic herbs, you will need:

600 g of large mushrooms,

1 large tomato

1 bunch of aromatic herbs (cilantro, basil, dill, chervil, etc.),

4 cloves of garlic

50 g odorless vegetable oil,

50 g of water

1 tsp vinegar

Salt to taste

Wash the mushrooms thoroughly, remove the films and pierce them with a toothpick in several places. Add chopped garlic, finely chopped tomatoes and aromatic herbs to the mushrooms. Pour the future champignon kebab with vegetable oil, vinegar and water, add salt. Stir all the ingredients and leave the champignon shashlik to marinate for 2 hours, stirring occasionally.

Fry the kebab for 10-15 minutes over hot coals.

Champignon shashlik "Chinese style"

To make a "Chinese style" champignon shashlik, you will need:

1 kg of champignons,

100 g soy sauce

2 tbsp mayonnaise,

Salt to taste

Wash, peel off the films and put the large mushrooms in a bowl. Add soy sauce, salt and mayonnaise to the mushrooms. This mushroom kebab should be marinated for about 2 hours, after which the mushrooms can be skewered and fried on hot coals for about 15-20 minutes.

To make a barbecue from champignons with butter, you will need:

1 kg of fresh mushrooms,

100 g butter

Salt to taste

Ground black pepper to taste

Rinse thoroughly and peel the mushrooms, lightly salt and pepper them, and fill the void under the mushroom caps with softened butter. String the champignon kebab on skewers and fry over hot coals for about 15 minutes.

Champignon kebab is an unusual dish that can be consumed even during fasting! Stock up on interesting recipes for barbecue from champignons - and you can be sure that the picnic will be fun, and your guests will be amazed by the new twist in the "barbecue business"!

Champignons on the grill are a delicious, appetizing dish that you can enjoy with pleasure on a picnic along with a traditional barbecue or treat vegetarian and fasting supporters with a snack. Once you've tasted the treat once, you'll want to repeat the meal over and over again.

How to cook mushrooms on the grill?

Having in stock a suitable recipe and the right recommendations that will contribute to obtaining the desired result, everyone can cook champignons on the grill.

Before baking the mushrooms, they must be pickled to seal the juices inside and prevent them from completely evaporating during heat treatment.
Marinade can be laconic from vegetable oil, salt and pepper, or multicomponent and refined, including various spices and flavorings.
cook on skewers or place mushrooms, if their size allows, on a wire rack.
Champignons are baked on the grill for 5 to 15 minutes, depending on the size.

How to marinate champignons for barbecue?

The classic one, often used on the grill, can be prepared on the basis of refined vegetable oil with various additives. You should not abuse spicy and piquant substances, so as not to interrupt the delicate natural taste and delicate aroma of the original product. The number of components of the marinade is indicated for 1 kg of mushrooms.

Ingredients:

vegetable oil - 100 ml;
lemon juice - 1 tbsp spoon;
ground black pepper - 1 tbsp. spoon;
chopped greens - 1 handful;
salt.

Preparation

The champignons are rinsed, allowed to drain and, if necessary, cleaned.
Salt the mushroom mass, pepper, flavored with a mixture of vegetable oil and lemon juice and mix gently.
After 30 minutes, the mushrooms are fried on the grill over smoldering coals.

Champignons on the grill - recipe for marinade with mayonnaise

Mushrooms on the grill with mayonnaise, the recipe for which you will learn later, turn out to be as ruddy and appetizing as possible. For a richer flavor, you can add mushroom seasoning and some peeled and squeezed garlic to the marinade. Medium-sized mushrooms will turn out to be especially tasty and juicy.

Ingredients:

champignons - 1 kg;
mayonnaise - 200 g;
salt - ½ teaspoon;
garlic - 1-2 cloves;
lemon juice - 1 tbsp spoon;
pepper, mushroom seasoning.

Preparation

The champignons are prepared, removed from dirt and placed in a bowl.
Mayonnaise is mixed with salt, black pepper, spices, squeezed garlic, lemon juice.
Season the mushroom mass with the resulting mixture and mix gently.
The mushrooms are allowed to soak for two to six hours.
Fried mushrooms in mayonnaise on the grill for 5-7 minutes.

Grilled champignons - recipe with soy sauce

Champignons in soy sauce on the grill will impress even discerning gourmets. The mushrooms are incredibly juicy, have a pleasant ruddy color and an amazing aroma. An aromatic mixture of dry herbs hops-suneli will add a special piquancy to the appetizer, which, if desired, can be replaced with a mix of Italian or Provencal herbs.

Ingredients:

champignons - 1 kg;
soy sauce - 4 tablespoons spoons;
olive oil - 4 tablespoons spoons;
hops-suneli - 1 tsp;
ground black pepper.

Preparation

Rinse the mushrooms and dry thoroughly.
Refined vegetable oil, soy sauce, hops-suneli and black ground pepper are mixed in a large bowl.
Place mushrooms in a spicy mixture, mix gently and leave for 2 hours.
Fry mushrooms over coals for 10 minutes, periodically pouring marinade.

Champignons in bacon on the grill

Champignons on the grill, the recipe for which will be described below, are juicy due to the use of bacon slices, which are wrapped around the mushrooms before frying. In addition, the product is impregnated with melted pork fat, which is rich and nutritious. Toasted crispy bacon will add a special charm to the appetizer.

Ingredients:

large champignons - 12 pcs.;
thin strips of bacon - 12 pcs.;
olive oil - 1 tbsp spoon;
balsamic vinegar, sesame oil, oregano and basil - 1 teaspoon each;
salt pepper.

Preparation

Prepared mushrooms are flavored with two types of oil, vinegar, herbs, salted, pepper, mixed and left for 3 hours.
Wrap each pickled mushroom with a strip of bacon and skewer.
Champignons with bacon are fried on the grill until delicious blush from all sides.

Stuffed mushrooms on the grill

They are unusually tasty on the grill. In this case, to prepare a snack, it is necessary to select large specimens and separate the legs from the hats. The latter can be used to decorate mushroom caviar or any other dish, and the hats will need to be stuffed.

Ingredients:

large champignons - 12 pcs.;
slices of uncooked smoked bacon - 12 pcs.;
processed cheese - 300 g;
greens - 0.5 bunch;
garlic (optional) - 1 prong;
salt pepper.

Preparation

Cheese is mixed with chopped herbs, adding chopped garlic if desired.
The prepared mushroom caps are filled with the resulting mixture and wrapped in bacon so that it tightly closes the cavity with the cheese.
String the blanks on a skewer and bake over coals until golden brown.

Champignons on a fire on a wire rack

Champignons on the grill on the grill are cooked in almost the same way as on skewers. However, in this case, it is necessary to choose large specimens, which, even after a decrease in volume after heat treatment, will not fall into the existing holes. The marinade can be anything or, as in this case, from mayonnaise and soy sauce.

Ingredients:

large mushrooms - 1 kg;
soy sauce - 100 ml;
mayonnaise - 100 g;
salt pepper.

Preparation

The mushrooms are mixed with mayonnaise, soy sauce, salt, ground black pepper and left for at least 2 hours.
Spread the marinated product on a wire rack and fry over coals for about 10 minutes, turning over.

To make fried mushrooms on the grill juicy and delight with a surprisingly piquant taste, they can be marinated in aromatic olive oil of good quality, adding a little aromatic Italian herbs and a pinch of thyme. And lemon juice will set off the taste and make it more pronounced.

Ingredients:

champignons - 1 kg;
olive oil - 100 ml;
Italian herbs - 1 teaspoon;
thyme - 2 sprigs;
large lemon - 1 pc.;
salt pepper.

Preparation

Prepared mushrooms are mixed with olive oil, lemon juice, seasoned with Italian herbs, thyme, salt, pepper and left for a couple of hours, after which they are strung on a skewer.
Prepare champignon shashlik on the grill over coals for 10 minutes.

Champignons with cheese on the grill

Cheese-made ones can become a picnic favorite, leaving behind the notorious meat kebabs and other snacks. The dish is prepared quickly, but it turns out surprisingly tasty. It is necessary to select large mushrooms, clean them of contamination and get rid of the legs, which in this case will not be needed.

Ingredients:

large mushrooms - 1 kg;
butter - 150 g;
cheese - 150 g;
salt, pepper, herbs, spices.

Preparation

Soft butter is mixed with cheese shavings, adding aromatic herbs, spices, chopped herbs or garlic as desired.
The mushroom caps are filled with the resulting mixture, laid out on the grill and baked for 7-10 minutes over embers until the cheese melts and ruddy.

Champignons in foil on the grill

Champignon barbecue can be decorated in the most unexpected way. So, for example, in this case, mushroom specimens are baked in portions in foil bags, which preserves the juiciness of the snack as much as possible. If desired, the dish can be supplemented with vegetables or other seasonings and spices can be used.