Your Twin Eagles Grill is the perfect place to cook mushrooms…
because mushrooms contain a high percentage of water and the grill offers intense heat, evaporating the moisture and making the mushroom flavor shine.
The trick to grilling mushrooms is knowing the best method for the size of the mushrooms you’re cooking. You can grill any sized mushroom, but you’ll need to choose between a foil packet, a grill pan or direct grilling.
Large portabella and trumpet royale mushrooms should be grilled directly on the grates, as they won’t slip through. Oyster mushrooms and other delicate varieties are best in a foil packet and traditional button mushrooms are best cooked on a skewer or in a sauté pan right on the grill.
Mushrooms should never be washed, as they absorb water, so just gently brush off any debris using a paper towel. I like to marinate the bigger mushrooms in balsamic vinegar and olive oil for a few minutes before grilling or drizzle with olive oil and your favorite dry rub right on the grill for meaty mushroom goodness~
- 1/2 pound oyster mushrooms –
cleaned, trimmed & cut bite size
- 1/2 pound crimini mushrooms – cleaned
& sliced 1/2-inch thick
- 2 tablespoons freshly chopped herbs
(thyme, rosemary, marjoram or a mix)
- 2 garlic cloves, minced
- Zest from 1 lemon
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- Salt & freshly ground pepper
- Preheat your Twin Eagles Grill to high heat. Cut a 12-by-12-inch square of heavy
- In a large mixing bowl, combine the mushrooms,
- Season with salt and pepper and toss to
- Pile the mushrooms in the center of the square of
- Place on your hot grill and grill for about 20 minutes,
- The mushrooms should be tender and juicy when done.
Jamie Gwen is a CIA Grad, Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author who can be seen stirring up something delicious on television, on the radio and in print from coast-to-coast. She brings the best to radio with her weekly Syndicated Radio Show heard every Sunday on Radio Stations across the country and in SoCal on Talk Radio 790 KABC. Jamie can be seen on KTLA Channel 5, on HSN and on national television news shows sharing her seasonal lifestyle approach and her passion for food. Her recipes are featured on chefjamie.com and on Microsoft’s worldwide Food & Drink App. Jamie’s most recent cookbook, Co-Authored by Lana Sills and entitled “Good Food For Good Times 2”, is now available as an eBook and has been featured on The Talk, Emeril Live and Martha Stewart.