Usually we get together as a friendly group to eat pizza or barbecue. By the way, recipes for pizza that does not harm your figure. 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 and... 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).

• 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.

Watch a video of making shish kebab from mushrooms marinated in soy sauce:

Bon appetit!

Classic recipe for cooking champignons on the grill

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.

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.

This recipe is very simple: seasonings, salt, butter and fresh mushrooms. No marinade, very quick and tasty.

To prepare we will need:

• 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.

Watch a video of cooking mushrooms on the grill:

Bon appetit!

Cooking mushroom kebab in soy sauce

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.

To prepare we will need:

• Champignons – 0.5 kg.
• Seasoning for mushrooms – 2 teaspoons
• Soy sauce – 3 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!

How to marinate mushrooms in mayonnaise - the simplest champignon kebab

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.

To prepare we will need:

• 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!

Marinade with mayonnaise and garlic

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.

To prepare we will need:

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

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!

Video recipe for cooking mushrooms on the grill

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.

To prepare we will need:

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

Below you can watch a detailed video recipe:

Sour cream marinade recipe

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.

To prepare we will need:

• 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!

Marinate champignons in wine vinegar

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.

To prepare we will need:

• 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

Bon appetit!

Mushrooms cooked over a fire have excellent taste and a rich, smoky aroma. You can simply boil them with potatoes in a pot or fry them on the grill. The marinade gives the mushrooms a special taste. You can prepare it in different ways. What is the best way to marinate and fry mushrooms over a fire?

Mushrooms are cooked on the grill using skewers or a grill. Fry the dish over moderately hot coals. If a lot of heat comes from the fire, the mushrooms will burn on top and remain raw inside.

There are several secrets to preparing delicious and juicy mushroom kebab:

1. To prevent the mushrooms from being dry on the fire, you should first dip them in the marinade. The optimal soaking time is 30 – 60 minutes.
2. Mushrooms should be washed quickly so that they do not have time to absorb large amounts of water. After the wet procedure, it is best to place them on a napkin, which will absorb excess liquid.
3. Mushrooms should be threaded onto thin skewers. This should be done carefully so as not to compromise the integrity of the nutritional product.

• You cannot fry mushrooms for a long time. If you keep them over the fire, the dish will turn out dry and not juicy. Pre-marinated mushrooms are fried for 10 - 15 minutes.

Mushrooms should be constantly turned over the heat so that they cook evenly. Most often, champignons are cooked over a fire. They absorb the marinade well and fry quickly. It is recommended to select medium-sized mushrooms. They must be fresh, without damage or third-party stains.

Mushroom dishes on the fire

Mushrooms cook quickly and go well with a variety of foods. Therefore, you can make completely different dishes over a fire.

Mushroom shish kebab

Mushrooms fried on skewers have a special aroma of smoke and marinade. To prepare this dish you need the following ingredients:

• marinade – 150 grams (olive oil is possible);
• mushrooms – 500 gamma;
• onion – 1 piece;
• salt.

Making mushroom kebab is very simple:

• wash and dry the mushrooms;
• add salt and onion cut into rings into olive oil;
• Place the mushrooms in the prepared marinade for half an hour.

The marinated mushroom skewers are carefully strung onto skewers and placed over the heat. Cook the mushrooms on the grill for 10 – 15 minutes. At the same time, you should turn them regularly and make sure that there is not too much heat in the fire. The dish should turn out juicy and aromatic.

Fire-baked mushrooms in foil

To prepare this dish you need food foil and a brush for greasing. Bake the dish on a wire rack. It includes the following products:

• mushrooms – 450 grams;
• greenery;
• salt;
• garlic – 3 cloves;
• olive oil – 4 tablespoons.

Cooking mushrooms in foil consists of the following steps:

• prepare mushrooms;
• cut the foil into squares measuring 30-30 centimeters;
• in a separate container, mix 3 tablespoons of oil, salt and pepper to taste, chopped herbs and finely chopped garlic;
• Grease the inside of each piece of foil with olive oil;
• place a mushroom on each separate piece of aluminum food paper;
• distribute the prepared mixture evenly on top;
• wrap the foil around the mushrooms so that the ends remain up.

These envelopes are placed on the grill and fried for 15 - 20 minutes. The dish should turn out very juicy and soft. You can place the mushrooms on a plate, pouring over the aromatic liquid remaining in the foil.

This soup is made mainly from wild mushrooms. To prepare it you need;

• medium-sized potatoes - 5 pieces;
• onion – 2 pieces;
• vegetable oil – 2 tablespoons;
• large carrots - 1 piece;
• wild mushrooms – 300 -350 grams;
• salt;
• pepper;
• greenery.

You need to prepare this dish in stages:

• Clean mushrooms from sand and dirt;
• rinse and dry;
• cut into two parts;
• pour water into a pot placed over the fire and add mushrooms;
• when boiling, skim off foam;
• salt;
• Add peeled and diced vegetables – onions, potatoes and carrots – to boiling water.

The soup is cooked over a fire until all ingredients are completely cooked. At the end, add a lot of herbs and two tablespoons of vegetable oil.

Mushrooms with lard on skewers

Mushroom kebab with lard is prepared quite quickly. This recipe requires few ingredients;

• champignons – 500 grams;
• pork lard – 200 grams;
• salt;
• pepper.

The process of preparing mushrooms with lard is not difficult:

• clean the champignons and shorten the stems;
• boil them for five minutes in salted water;
• Cut the lard into thin pieces the size corresponding to the selected mushrooms.

Thread the prepared products onto a skewer, alternating mushrooms with lard. Products must come into contact with each other. This arrangement is necessary so that the lard melted over the fire soaks the champignons during frying. Cook the mushroom shish kebab with lard for 10 minutes. You can put sliced ​​onions and bell peppers on a skewer in circles with the main products.

Marinade recipes for mushrooms over the fire

The taste of mushrooms cooked over a fire largely depends on the marinade. It can be made from various products.

Greens go well with mushrooms. Cilantro, parsley, rosemary, dill and rosemary give the marinade a special taste.

Garlic, nutmeg or ginger are often added to mushroom soaking mixtures. Spices are used as desired. The marinade is mainly seasoned with black pepper and paprika.

Marinade with mayonnaise

To prepare this sauce you need:

• mayonnaise – 4 tablespoons;
• ground black pepper - bottom teaspoon;
• salt.

Marinade with mayonnaise is one of the options for cooking mushrooms over a fire

All products are mixed, salt is added to taste. Mushrooms are placed in a container, and the finished mixture is poured on top. The mushrooms are marinated for thirty minutes.

Garlic marinade

This mixture consists of the following products:

• garlic – 3 cloves;
• sunflower oil – 3 – 4 tablespoons;
• salt;
• ground pepper.

In this marinade, twenty minutes is enough to soak the mushrooms.

Mustard marinade with honey and lemon

This marinade has an unusual rich taste. To prepare it you need:

• mustard – 2 tablespoons;
• honey - one teaspoon;
• squeezed juice from one lemon;
• salt.

All marinade ingredients must be mixed well and the mushrooms kept in it for thirty minutes.

Marinade with soy sauce

The sauce consists of simple products:

• tomatoes – 3 pieces;
• soy sauce – 4 tablespoons;
• finely chopped greens.

Tomatoes need to be cut into circles and placed together with mushrooms in a container with soy sauce. Add greens there. After thirty minutes, you can fry the mushrooms along with the tomatoes.

Marinade with onions and lemon juice

This mixture is prepared in advance, as it requires more time to soak the mushrooms. The sauce contains the following products:

• onion – 3 pieces;
• freshly squeezed lemon juice – 3 tablespoons;
• salt;
• pepper.

The mixture is prepared from grated onion and lemon juice. The amount of salt and pepper is determined according to individual taste characteristics. Mushrooms in this marinade should stand for at least eight hours.

Marinade with olive oil and herbs

The sauce is quite simple, but perfectly soaks the mushrooms, making them juicy and soft. To prepare it you need:

• olive oil – ¼ cup;
• salt;
• spices;
• greenery.

The mushrooms and marinade are placed in a bag, which must be tied and left for half an hour. First add a lot of different herbs to the olive oil, as well as salt and a mixture of spices to taste.

The most popular recipes for mushrooms on the fire

There are many options for cooking mushrooms over a fire. But some recipes, due to their ease of preparation and excellent taste, are used most often during outdoor recreation.

Champignons on the fire with cheese

The dish has a delicate taste. To prepare you need to purchase the following products:

• large mushrooms – 1 kilogram;
• butter – 150 grams;
• hard cheese – 150 grams;
• salt;
• pepper.

Clean and wash the champignons. Cut off the stem from each mushroom. Grate the cheese into the melted butter, and add chopped herbs, pepper and salt. Place champignon legs, pre-cut into small pieces, into this mixture.

Fill the cavity of each mushroom cap with the prepared mixture. Place the stuffed mushrooms on the grill grate. The dish should be cooked for ten minutes over smoldering coals in the fire.

Mushrooms in sour cream on fire

This recipe is used for cooking mushrooms, both on the grill and on skewers. It contains the following ingredients:

• mushrooms – 0.5 kilograms;
• black pepper;
• sour cream – 1.5 cups;
• garlic - one clove;
• greenery;
• salt.

Sour cream is mixed with garlic, pressed through a press, salt and pepper. The mushrooms must stand in this for at least thirty minutes. After this, they are strung on skewers or placed on a wire rack and sprinkled with finely chopped herbs. Ten minutes is enough to cook mushrooms.

Mushrooms on the grill with vegetables

Almost everyone will like this mushroom kebab. To prepare it you need:

• champignons – 500 grams;
• fresh sweet pepper – 2 pieces;
• two zucchini;
• small tomatoes - 5 pieces;
• two large onions;
• one lemon;
• salt;
• pepper;
• vegetable oil.

Peel the onion and cut into rings. Also cut the washed zucchini and bell pepper. Place all prepared ingredients into a container with champignons. Separately season with pepper, salt and vegetable oil squeezed from lemon juice. Then pour this mixture over the mushrooms and vegetables and leave to marinate for thirty minutes.

The finished products should be placed on a skewer one by one. This kebab is fried for no more than 15 minutes.

Mushrooms can be cooked over a fire in many different ways. To make them juicy and tasty, you should prepare the marinade correctly and remove the finished kebab from the fire in time. The right combination of products and a little imagination will help you prepare a unique mushroom dish that will become traditional during outdoor recreation.

Even the simplest and most popular mushrooms, champignons, can be deliciously cooked over a fire. Now is the season for barbecue, outings and relaxation. Everyone grills kebabs over the fire, and mushrooms make a great addition to grilled vegetables, baked potatoes, or cauldron porridge. It is better to buy large mushrooms so that they do not fall into the holes on the grill. Light a fire, and until the coals are ready, marinate fresh champignons for 30 minutes.

Marinade for champignons on the fire - 5 proven recipes

There are many options for how to marinate champignons for grilling or barbecuing over a fire. Usually in nature it is not very convenient to prepare food and then wait for the mushrooms to soak in the marinade, so I am sharing with you 5 proven quick recipes that you can make in advance at home, and if you don’t have time, then you can do everything in nature to do - it will take no more than 30 minutes.

Proportions for 0.5 kg of mushrooms:

1. Marinade for champignons olive oil + grill spices or mushrooms. Buy a mixture of ready-made spices for meat, grill or mushrooms. Pour clean, washed mushrooms into a bag, then mix 1/4 cup of oil with 5-7 g of seasoning (1 or 1/2 of a standard package), and place them in the same bag. Tie for 30 minutes, during which time the porous pulp of the champignons will be saturated with the aroma of herbs and oil. Then you can place it on the grill and place the grate over the coals.
2. Mayonnaise + ground black pepper + salt. This is the simplest recipe, but one of the most delicious. Mayonnaise is essentially made from vegetable oil, mustard, lemon juice and eggs (optional). So there is nothing harmful in this sauce - just a mixture of ingredients that creates a great taste. Use it for impregnation - this is ideal. Place the champignons in a bowl, add 4 tbsp. l. without a slide of mayonnaise, 1 tsp. ground pepper and a little salt. Leave for 20-30 minutes, and you can prepare mushroom kebab or grilled appetizer.
3. Lemon juice + mustard + honey. This is one of the most delicious recipes! Mix 1 tbsp. l. lemon juice with 1 tbsp. l. mustard (a little less if you don’t like it spicy) and add 1 tsp. honey Add some salt. Marinate the mushrooms in mustard-lemon sauce for 30 minutes.
4. Garlic Sause. 1/4 cup aromatic sunflower oil + 3 cloves of garlic + ground black pepper + salt. Chop the garlic, mix with the rest of the ingredients, marinate the mushrooms in garlic sauce for at least 20 minutes.
5. Soy sauce + cilantro (parsley) + garlic. Finely chop 1/2 bunch of cilantro or parsley - to taste. Chop the garlic. Mix 5 tbsp. l. soy sauce with mushrooms, herbs, garlic and 2 tbsp. l. vegetable oil. Mix quickly with your hands to ensure the soy sauce is evenly distributed and absorbed evenly. Wait at least 15 minutes. and can be placed on a wire rack.

Champignons with mayonnaise on fire

The fastest and most proven marinade for mushrooms is mayonnaise. Add a little more salt and spices and you will have delicious mushrooms.

To cook champignons over a fire we will need 2.5 hours, number of servings – 4.

Ingredients:

• large fresh champignons – 500 g;
• mayonnaise – 2 tbsp. l.;
• ground salt, freshly ground black pepper - to taste;
• Sunflower oil - 2 tablespoons.

Cooking steps:

Pour warm water over fresh champignons and let them sour for a couple of minutes. So that all the garbage comes off on its own. If not, wash each mushroom well so that they are all white and clean. Immediately when you wash them, separate the stems from the caps; this can be done easily by hand so that the champignons lie tightly on the grill and do not break. If your mushrooms are not large, then you don’t need to do this.

Add mayonnaise to the mushrooms. Its fat content can be any, just like the brand. The main thing is that you like him. You can add a little salt, just a little, because mayonnaise also contains salt. Using a grinder, add freshly ground black pepper. To make the mushrooms have a beautiful color when frying, add a couple of tablespoons of sunflower oil. It’s better to buy aromatic sunflower oil, then the mushrooms will smell nice.

Mix the mushrooms with the marinade, thoroughly so that it is evenly distributed throughout the mushrooms.

We lit a fire, we are waiting for the wood to burn out, 30 minutes have already passed. The coals are ready, place the pickled champignons on the barbecue grill. We cover the top tightly with the second half of the barbecue so that the mushrooms do not roll around on it, but are tightly fixed, then it will be easy to turn them over.

We put the grill with mushrooms on the coals, not too much heat is needed, the mushrooms cook quickly. We make sure they don't burn. After a while, one side is well fried, the mushrooms have decreased in size, so we turn the grill over.

Literally 20 minutes and the champignons on the fire are ready. The aroma is incomparable.

Remove the champignons from the grill and place on a plate. You can sprinkle them with fresh herbs.

Prepare some sauce with sour cream and garlic for a hot appetizer or serve it with soy sauce, it will be very tasty.

Bon appetit!

When choosing spices and herbs for mushrooms, take those that are most compatible with this high-protein plant product:

• Rosemary;
• Thyme;
• Oregano;
• Thyme;
• Cilantro and parsley;
• Dill;
• Dried or fresh garlic;
• Paprika;
• Ground red and black pepper;
• Chile;
• Nutmeg;
• Ginger;
• Grain mustard

Share your recipes and ideas for vegetarian picnics in the comments! And don’t forget to attach a photo report - show off your culinary masterpieces.

One of the most popular mushrooms in cooking is champignon. It can be found on sale fresh all year round. And the scope of application of this fungus is very wide. You can even make a shish kebab from champignons by cooking the mushrooms on the grill.

If you're going on a picnic, stock up on champignons, and we'll tell you how to cook them on the grill and offer you recipes for several types of marinades. The results will be different with each one, so be prepared to try different flavors. Check out the photo and video tips that will help you do everything right.

How to choose delicious and fresh champignons

Before cooking mushrooms, you need to choose them correctly. Few people go to the forest to look for champignons, because this mushroom can be grown at home. Let's consider the criteria for choosing champignons when purchasing:

1. Color. For high-quality fresh champignons, it should be pure white or slightly brown, uniform. If there are dark spots or inclusions on the cap, the mushroom is stale.
2. Structure. A good mushroom is quite dense and elastic. If the champignons are soft, this indicates the beginning of rotting.
3. Integrity. The mushroom should not crumble. Also, a fresh champignon should have an intact film between the cap and the stem.
4. Smell. Fresh mushrooms give off a pleasant mushroom aroma. If the champignons smell damp, they were collected a long time ago and were stored incorrectly.

By choosing high-quality, fresh champignons, you can store them at home in the refrigerator for up to five days. But it’s better to use them right away.

Advice: If you choose mushrooms for cooking on the grill, give preference to large specimens.

Preparing mushrooms for roasting on the grill

We chose the mushrooms, brought them home, now it’s time to prepare them for making a delicious dish on the grill. Champignons are an excellent product for a busy housewife because very little time is spent preparing them for further use.

All cleaning of champignons comes down to updating the cut by removing the edge of the stem, brushing off any adhering dirt, if any, and rinsing under running water.

Important: champignons absorb moisture very quickly, so they should not be soaked. It is also not advisable to wash it by immersing it in a container of water.

With mushrooms collected in the forest, there will be a little more work. It is recommended to peel the skin from the cap, as well as trim its thin edges and clean the lamellar layer under the cap. But this is not a strict rule.

After washing, be sure to dry the mushrooms with a paper towel. There is no need to wipe each champignon individually. Simply lay them out in a single layer on a towel and leave until they are completely dry.

To fry champignons on the grill, you do not need to pre-cook them. And if you are going to use them in another way, boil them in salted water for 10 minutes.

How to prepare the marinade

To make a mushroom baked over a fire tasty, juicy and aromatic, it must first be marinated. There are no time restrictions for marinating champignons: you can prepare the marinade the evening before the picnic and leave the mushrooms in it overnight, putting them in the refrigerator.

The main thing is to keep the champignons in the marinade for at least an hour. This time will be enough for the mushroom to be saturated with spices, absorb a sufficient amount of salt and be ready for further frying or baking.

Find out about the most delicious marinades for mushrooms on the grill. The amount of ingredients for the marinade is calculated for 1 kilogram of mushrooms.

Classic marinade recipe

You will need a minimum of the simplest ingredients. This marinade is an ideal option for those who do not like to interrupt the mushroom taste with seasonings.

For the marinade you will need:

• mayonnaise - 100 g;
• salt - 10 g;

Mix all ingredients, let stand for a while until the salt is completely dissolved in the mayonnaise. Coat the prepared mushrooms with marinade, place in a deep container and leave for at least an hour.

Important: If you are going to marinate the champignons for more than an hour, be sure to place them in the refrigerator.

Spicy marinade

Many people choose this particular marinade for cooking because it highlights the mushroom flavor of the champignons.

For the marinade you will need:

• soy sauce - 80 ml;
• sunflower oil - 80 ml;
• hops-suneli - 10 g;
• ground black pepper - to taste.

Mix all ingredients, dip each mushroom in the marinade and place in a bowl. Pour in the rest of the sauce and leave to marinate.

You can do it differently: mix only soy sauce and sunflower oil, grease the mushrooms with them, and simply sprinkle with ground black pepper and suneli hops.

Chinese marinade

In the cooking of all eastern countries, one can clearly see a love for spicy food. If you are also a connoisseur of “hot” taste, you will like this marinade.

For the marinade you will need:

• soy sauce - 100 ml;
• vinegar 9% – 10 ml;
• olive oil - 50 ml;
• mayonnaise - 50 g;
• garlic - 4 cloves;
• mustard - 10 g.

Mix the sauce from the above products. If you don't have olive oil, you can replace it with sunflower oil. Immerse the champignons in the marinade, mix thoroughly with your hands and leave to marinate.

Advice: If you are trying to adhere to a healthy diet, you can exclude mayonnaise from the list of ingredients. This will not deteriorate the taste of the mushrooms.

Korean marinade

This type of marinade is quite spicy, and the finished dish is very similar to the traditional snack - Korean carrots.

For the marinade you will need:

• soy sauce - 80 ml;
• linseed oil - 80 ml;
• ginger powder - 10 g;
• ground green pepper - 10 g.

Combine all ingredients. It is very convenient to use a mixer for this, because soy sauce and oil will always separate when kneading by hand. Pour the marinade over the mushrooms, stir and leave for at least an hour.

Creamy marinade recipe

This is the complete opposite of the two previous sauces, because the creamy marinade will make the mushrooms delicate in taste, and also very nutritious and satisfying.

For the marinade you will need:

• butter - 100 g;
• cream - 40 ml;
• salt - 10 g;
• ground black pepper - to taste.

Sprinkle the prepared champignons with salt and ground black pepper. Melt the butter in a saucepan, mix it with cream, cool and pour this mixture generously over the mushrooms. Stir to ensure each mushroom is completely coated in the marinade.

Marinade with mayonnaise

Mayonnaise is included in many marinades for vegetables, mushrooms and meat. But this recipe also has a fragrant addition - garlic.

For the marinade you will need:

• mayonnaise - 200 g;
• water - 60 ml;
• garlic - 6 cloves;
• salt - 10 g;
• ground black pepper - to taste;
• fresh dill - to taste.

Dilute the mayonnaise with boiled cold water, squeeze the garlic into it, add salt and pepper, as well as very finely chopped dill. Mix well, coat the mushrooms with the marinade and let sit in it for an hour.

Advice: Fresh dill can be replaced with dried dill in this recipe. And if you don’t like this spice, you don’t have to add it at all.

Blackcurrant marinade

This option is specially created for lovers of unusual tastes. Thanks to this marinade, you will get bright red champignons in a sweet and sour sauce.

For the marinade you will need:

• black currant - 300 g;
• natural honey - 60 g;
• ground paprika - 20 g;
• salt - 30 g.

Wash the blackcurrants and puree them using a blender. Mix it with honey and coat the champignons with this mixture. Sprinkle them with paprika and salt and stir thoroughly. Leave to marinate for an hour.

Having tried each of these marinades, you will know what champignons taste like, and thanks to this you will be able to select a sauce suitable for a specific mushroom dish cooked on the grill.

Grilled champignons with soy sauce

You can choose any of the above marinades to fry mushrooms on the grill, but you can only use soy sauce for marinating. This is convenient, the dish will turn out neutral: you don’t have to guess who likes what seasonings. With these champignons you will please everyone at once.

Advice: For this method of cooking champignons, it is better to use skewers, although a barbecue grill will also work.

Ingredients

Servings: – + 10

• Champignon 800 g
• Soy sauce 70 ml
• Onion 30 g
• Bay leaf 5 pieces.
• Sunflower oil 60 ml
• Lemon juice 50 ml

Per serving

Calories: 72 kcal

Proteins: 3.4 g

Fats: 5.3 g

Carbohydrates: 2.7 g

30 min. Video recipe Print

Select the largest champignons and cut off the bottom of their stem. Wash the mushrooms and dry.

Peel the onion and cut into rings about half a centimeter thick. Try to select small bulbs, approximately the same in diameter as a mushroom cap.

Place the prepared champignons and chopped onions in a bowl, pour over soy sauce and sunflower oil. Sprinkle with lemon juice, add bay leaf and mix well with your hands.

Cover the bowl with mushrooms and leave to marinate for an hour at room temperature.

Carefully place the mushrooms on the skewers, alternating them with the onion rings. It is better to do this by piercing the mushroom crosswise in the place where the cap connects to the stem.

Place the champignons on skewers on the grill. Make sure the heat is medium so as not to dry out or undercook the mushrooms. Cook, turning constantly, for 10 minutes.

These mushrooms can be served with any sauce. They turn out very juicy and soft, quite capable of competing with meat kebabs.




Champignons in bacon, baked on the grill

This dish is best cooked on a grill rack. You can use champignons that have been in the marinade, or you can not marinate the mushrooms at all.

Advice: If you decide to pre-marinate the mushrooms, any of the marinade described above, except blueberry, will be suitable for this.

Cooking time: 30 minutes

Number of servings: 12

• proteins – 12.6 g;
• fats – 15.1 g;
• carbohydrates – 0.8 g;
• calorie content – ​​190 kcal.

Ingredients

• champignons - 1 kg;
• bacon - 400 g;
• cream cheese - 200 g.

Cooking process

1. Sort and wash the champignons. Let them dry. Remove the stem from each mushroom. Try not to cut it off, but rather take it out so that the cap becomes a basket. Marinate the caps to taste.
2. Cut the bacon into long slices. You need to cut as thin as possible. If you doubt that you will succeed, buy bacon that has already been cut into ribbons.
3. Arm yourself with a teaspoon and fill each cap with cream cheese. One spoon for each mushroom will be enough.
4. Wrap a strip of bacon around each cap and poke a toothpick through to prevent them from unraveling.
5. Wait for the coals in the grill to burn out, place the grill grate on it and place the champignons there. Fry on both sides until the bacon is golden brown. This will take about 10 minutes for each side.
6. Let the prepared mushrooms cool slightly, remove the toothpicks, and you can enjoy the dish.

Stuffed champignons on the grill

If you choose champignons with large caps, they can be stuffed with any filling and cooked on the grill. We offer you a hearty and tasty option with minced meat.

Advice: The recipe does not specify a marinade because you can use any marinade you like. The main thing is to remember that if the marinade contains salt or soy sauce, you need to put a minimum amount of salt in the stuffing filling.

Cooking time: 50 minutes

Number of servings: 4

Energy value of the product

• proteins – 24.2 g;
• fats – 17.7 g;
• carbohydrates – 3.2 g;
• calorie content – ​​269 kcal.

Ingredients

• champignons - 0.5 kg;
• minced beef – 400 g;
• onion – 100 g;
• garlic – 1 clove;
• sunflower oil – 20 ml;
• mixture of peppers - to taste;
• salt - to taste.

Cooking process

1. Wash the champignons, let them dry and carefully remove the stems from the caps. Marinate the caps and finely chop the legs.
2. Peel the onion and garlic, chop them with a meat grinder or blender. Add to minced meat. If you don't like beef, you can use any of your choice. Add salt, pepper, stir well and let it brew for half an hour.
3. Add chopped mushroom stems to the minced meat.
4. Grease the mushroom caps with sunflower oil using a brush and stuff with minced meat. Stuff it as tightly as possible, because during cooking the fat will melt out of the minced meat and it will decrease in volume.
5. Place the stuffed mushrooms on the BBQ grill, press down and cook for 5 minutes on each side. You can also wrap each mushroom in foil and bake the champignons over coals.

Champignons in oil for barbecue on the grill

Another example of how simply and without any frills you can prepare a delicious mushroom appetizer over a fire. It cooks very quickly because the champignons do not need to be marinated in advance.

Cooking time: 30 minutes

Number of servings: 12

Energy value of the product

• proteins – 3.5 g;
• fats – 16.6 g;
• carbohydrates – 2 g;
• calorie content – ​​171 kcal.

Ingredients

• champignons – 1 kg;
• butter – 300 g;
• garlic – 5 cloves;
• parsley – 1 bunch;
• basil – 1 bunch;
• salt - to taste.

Cooking process

1. Remove the butter from the refrigerator in advance and let it soften completely at room temperature.
2. Rinse and dry the champignons. Cut off the bottom of the leg.
3. Wash the greens, pat dry, chop as finely as you can.
4. Pass the garlic through a garlic press, add it and chopped herbs to the oil, salt and sprinkle with ground black pepper. Stir well.
5. Generously coat each mushroom on all sides with the resulting paste, place on skewers and place on the grill. Constantly turning each skewer, cook the mushrooms for 10 minutes.

Advice: You can put vegetables on skewers along with mushroom “kebabs”, greased with the same oil and herbs. For example, zucchini. Potatoes will turn out very tasty in this oil. Coat it, wrap it in foil and bake it over coals.

Champignons with cheese on the grill

This recipe is a variation of stuffed mushrooms that can be grilled. You can marinate mushrooms before cooking or use them without prior preparation.

Cooking time: 30 minutes

Number of servings: 10

Energy value of the product

• proteins – 5.6 g;
• fats – 10.2 g;
• carbohydrates – 0.2 g;
• calorie content – ​​114 kcal.

Ingredients

• champignons – 1 kg;
• hard cheese – 100 g;
• butter – 100 g;
• ground black pepper - to taste;
• salt - to taste.

Cooking process

1. Carefully remove the stems from pre-washed and dried champignons.
2. Inside each cap, sprinkle a little pepper or any other spices to your taste and add some salt. If the caps were marinated in advance, there is no need to add salt and sprinkle with spices.
3. Place a pea-sized piece of butter into each cap.
4. Grate the cheese on a coarse grater and stuff it into the mushrooms.
5. Place mushroom caps on the grill and cook for 15 minutes.

You can serve these mushrooms by sprinkling them with chopped fresh dill. Or you can add it directly to the mushrooms, placing a little at the bottom of each cap after the oil.

Champignons in foil on the grill

They usually prepare thoroughly for a picnic and always have a grill or skewers in stock. But if it happens that there is nothing to cook mushrooms in nature, foil will come to the rescue. In it you can cook champignons over a fire by placing them directly in the coals.

Cooking time: 30 minutes

Number of servings: 10

Energy value of the product

• proteins – 4.1 g;
• fats – 7.9 g;
• carbohydrates – 1.7 g;
• calorie content – ​​94 kcal.

Ingredients

• champignons – 1 kg;
• olive oil – 80 ml;
• garlic – 6 cloves;
• mixture of herbs (thyme, rosemary, mint) – 20 g;
• ground black pepper - to taste;
• salt - to taste.

Cooking process

1. Choose medium-sized mushrooms. Wash them and dry them with a paper towel.
2. Add herbs, salt and ground black pepper to the olive oil, squeeze out the garlic or cut it into very small cubes.
3. Generously coat each champignon with this oil and wrap in foil.
4. Allow the coals to burn completely so that there is no flame and they just smolder. Place the foil-wrapped champignons in them for 10 minutes.

In this way you can prepare champignons marinated in any way. Even if you have nothing but soy sauce, you can soak mushrooms in it for an hour, wrap in foil and bake. Baked champignons cook very quickly and turn out juicy.

Marinated champignons with lemon on the grill

You can also marinate mushrooms for cooking on the grill using lemon juice. This simple recipe is another option for lovers of minimalism in cooking.

Cooking time: 30 minutes

Number of servings: 8

Energy value of the product

• proteins – 3.8 g;
• fats – 5.2 g;
• carbohydrates – 0.3 g;
• calorie content – ​​63 kcal.

Ingredients

• champignons – 1 kg;
• lemons – 2 pcs.;
• sunflower oil – 50 ml;
• salt – 40 g.

Cooking process

1. Prepare the mushrooms for frying: cut off the bottom of the stem, wash them under running water and lay them out on a paper towel to dry.
2. Squeeze as much juice as possible from the lemons. Pour it over the mushrooms, add salt and mix well with your hands. Cover with a lid and leave to marinate for at least half an hour.
3. Coat each mushroom with sunflower oil and place on skewers. It is recommended to do this by piercing a little obliquely in the place where the leg connects to the cap.
4. Place the skewers with mushrooms on the grill and cook, maintaining medium heat, for 10-15 minutes.

Champignons cooked in this marinade have a neutral taste. Anyone can add their favorite spices to this appetizer and use it with any sauce.

Marinated champignons with kefir on the grill

Thanks to marinating in kefir, mushrooms become very soft and tender. You can also soak meat for barbecue in this marinade.

Advice: You can replace kefir in the marinade for this recipe with natural yogurt or low-fat sour cream.

Cooking time: 30 minutes

Number of servings: 10

Energy value of the product

• proteins – 3.6 g;
• fats – 4.6 g;
• carbohydrates – 3.9 g;
• calorie content – ​​71 kcal.

Ingredients

• champignons – 1 kg;
• kefir – 1 l;
• lemon juice – 60 ml;
• garlic – 10 cloves;
• ginger root – 20 g;
• sunflower oil – 60 ml;
• salt – 30 g;
• ground coriander - to taste;
• ground paprika - to taste;
• ground black pepper - to taste.

Cooking process

1. Wash the champignons well and let them dry completely.
2. Pour kefir into a large bowl, add salt and all the spices.
3. Peel the ginger root and grate it on a fine grater. Pass the garlic through a garlic press and also add to the marinade.
4. Immerse the champignons in the marinade, cover the bowl with a lid and cover with cling film. Marinate for at least an hour. To make the mushrooms tastier, it is recommended to leave them in the marinade in the refrigerator overnight.
5. Place the marinated mushrooms on skewers and cook on the grill for 15 minutes. At the same time, constantly turn the skewers and periodically pour the remaining marinade during frying.

Champignons in mayonnaise with garlic on the grill

It’s delicious and easy to prepare shish kebab from champignons with mayonnaise and garlic. This is the most common marinade, and also very convenient, because mayonnaise is usually thick and easy to coat mushrooms with. Not a drop of marinade will go unnoticed.

Cooking time: 30 minutes

Number of servings: 10

Energy value of the product

• proteins – 3.9 g;
• fats – 15.5 g;
• carbohydrates – 2.1 g;
• calorie content – ​​163 kcal.

Ingredients

• champignons – 1 kg;
• mayonnaise – 300 g;
• garlic – 6 cloves;
• salt - to taste.

Cooking process

1. Prepare the champignons for frying. To do this, select specimens of approximately the same size, cut off a couple of millimeters of pulp from each leg. Wash the mushrooms and place them on a towel in one layer to dry.
2. Remove the husks from the garlic and squeeze it into the mayonnaise using a garlic press. You can determine how much garlic to put in the marinade yourself, based on your taste preferences.
3. Coat each champignon with mayonnaise-garlic sauce and sprinkle evenly with salt. Leave it like this for at least half an hour.
4. Place the mushrooms on skewers and send them to the grill to fry. This will take about 15 minutes.

Having tried champignons cooked on the grill at least once, you will forget about meat kebabs - this appetizer is so tasty and juicy. Change marinades, each time getting a new dish. Improvise by adding your favorite spices. Bon appetit!