Little Grilled Mushroom Bites Recipes

Steps:

• Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool.
• Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.)
• Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm.
• Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.

Steps:

• Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
• Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
• Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
• The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.

Steps:

• Thread mushrooms on skewers.
• Combine margarine, dill, and garlic salt; brush over mushrooms.
• Grill over hot heat for 10-15 minutes, basting and turning every 5 minutes.

Steps:

• Preheat an outdoor grill for medium heat.
• Fold an 18-inch wide piece of aluminum foil so it is square.
• Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
• Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

Steps:

• Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.

Steps:

• Add a little olive oil to a saute pan and set over medium heat. Cook the mushroom strips in the pan until wilted and caramelized, about 5 minutes. Add the barbecue sauce and stir to coat in the sauce. Divide the mushrooms among the slider rolls and top with the shredded cheese.

Steps:

• Chop bacon and mushrooms, fry until the bacon is crisp, drain and set aside on paper towel.
• In a small bowl combine cheese, butter, dry mustard, paprika and parsley.
• Add cooled bacon and mushroom; mix well.
• Remove dough from can in two rolled sections, don't unroll them. Roll each section in sesame seeds.
• With serrated knife slice each section into 8 slices.
• Place on ungreased cookie sheet.
• With your thumb make an indentation in center of each slice.
• Top with about 1 tsp of the cheese mixture.
• Bake at 375°F for 10-12 minutes or until golden brown.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Clean and dry mushrooms. Wrap 1 strip of bacon around each mushroom and secure with a toothpick.
• Place mushrooms on the preheated grill. Cook, turning often, until bacon is browned and crisp, about 10 minutes.

Steps:

• Wrap each mushroom with a piece of bacon and secure with toothpick.
• Thread onto skewers and coat with bbq sauce.
• Grill uncovered, on med heat 10-15 minutes or until bacon is crisp & mushrooms are tender.
• Turn and baste occasionally with the sauce.

Steps:

• Pour the rum over the raisins, cover with plastic wrap and marinate them for several hours or overnight Heat oven to 300 degrees F.
• Cream butter and sugar, add eggs one at a time beat after each addition.
• In another bowl mix your dry ingredients (Flour, Baking soda, and spices).
• Stir the dry mixture into the butter& sugar.
• Stir in raisins/rum and milk.
• Stir in the fruit& nuts.
• Line miniature muffin tins with fancy Christmas paper liners or plain ones.
• Fill 3/4 full with the batter.
• Bake 10-15 minutes or until the tops spring back when lightly touched.

Steps:

• Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
• Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

Steps:

• Wrap each mushroom with a piece of bacon; secure with a toothpick. Thread onto metal or soaked wooden skewers; brush with barbecue sauce., Grill, uncovered, over indirect medium heat for 10-15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.