If you are a lover of kebabs in nature, then be sure to take note of my favorite mushroom recipe on the grill - they can be fried both on the grill and on the fire. Champignon shish kebab is simply incomparable: mushrooms turn out juicy, not overdried, fragrant, and if you also serve them with a delicious sauce - generally lick your fingers! Champignons need to be bought large, then they will not fall through the barbecue grill. You can cook marinade for barbecue and season the mushrooms in it an hour before frying - this is not so important. The main thing is to cook them correctly. They don’t need too much heat. It is necessary that they languish over the coals, and not baked.

How to pickle kebab mushrooms - a separate issue. I make a mayonnaise marinade, adding French mustard, a mixture of ground peppers and paprika.

To prepare such a kebab of mushrooms, we need about an hour and a half, the following amount of food is designed for 5 servings.

Products:

• fresh large champignons -300 g;
• homemade mayonnaise - 2 tbsp. spoons;
• french mustard - 1 teaspoon;
• ground pepper mixture, salt, paprika - to taste;
• dried parsley - to taste;
• aromatic vegetable oil - 1 tbsp. a spoon.

Cooking.  We buy in the supermarket the freshest, beautiful, white and large champignons. It is important! The fresher the mushroom, the tastier it will turn out. If you do not have a barbecue, mushrooms can be strung on skewers - this is not a problem.

Rinse the champignons well so that there is no debris on the mushrooms.

I use homemade mayonnaise as a marinade - if desired, it can be replaced with low-fat yogurt or sour cream, if you do not use mayonnaise. Salt, a mixture of peppers, paprika are added to it. Ready seasoning for mushrooms is also suitable - it will be very tasty with it. I choose spices according to the principle: what comes to hand will do.

For piquancy I put mustard - French is ideal in grains, but if not, put a little ordinary.

Add a little vegetable oil to make the mushrooms shine, as well as dried parsley. You can pour fresh herbs - for example, even dill or basil, they will give a pleasant shade to the taste of mushroom barbecue.

Let the mushrooms marinate for about an hour. Sometimes it’s convenient to pickle them in the evening, and in the morning you can go out into the countryside with a ready-made “semi-finished product” for barbecue.

Spread champignons on a barbecue grill or string them on skewers. We put a lattice on a brazier or place it over a fire. Usually baked mushrooms after meat, when the heat is not very big - just that it should be.

If the fire is strong, the mushrooms dry quickly, and on the coals they simmer for a long time, about 30 minutes. In general, mushrooms as a barbecue are cooked very quickly: watch the fire and you will understand how much time they need to cook.

When serving the ready-made mushroom kebab, we put the leaves of green salad on the dish - then be sure to eat them, they will leave the juice from the mushrooms, and this is just an overeating.

Champignon skewers can be prepared on the grill, on a fire or just at home in the oven. We have collected the most interesting recipes for you!

• champignons - 0.5 kg
• lard - 250 gr
• vegetable oil - 1 tablespoon
• wine vinegar - 0.5 tbsp
• pepper mixture, salt

For such kebabs, I take only mushroom caps. This is done so that the fat and mushrooms fit snugly against each other. If you leave the mushroom legs, then such a contact just will not work. And there will be no duet of champignons and lard, but a solo of each separately.

Shish kebab mushrooms can not be pickled at all. Just wash well enough. But you can also experiment with marinades.

My favorite mushroom marinade is classic: vegetable oil, lemon juice, salt and pepper. Such a marinade, in my opinion, does not spoil the real taste of mushrooms. But changes are also possible: for example, this time I marinated in vegetable oil, a drop of wine vinegar, salt and a mixture of peppers. It was wine vinegar that gave the brown tint to the marinade. The main thing - do not overdo it with vinegar!

Mushrooms in the marinade can stand for 15-30 minutes or a day. Therefore, calculate what you prefer to do.

And now it’s a matter of technology: you just need to string champignon caps and pieces of bacon alternately. However, there are many options.

Can be strung on wooden skewers to fry such skewers on the grill. There is a little trick. First you need to soak the skewers in water, this will ensure the safety of their shape on an open fire, they will not bake on their own. And one more thing: to string fragile mushroom caps is the blunt end of a wooden skewer, in which case they will practically not crack.

And you can use the classic version: string mushrooms and lard on skewers. Skewers need to choose thin ones that will not crumble mushrooms. Note that slices of fat should only be slightly larger than mushrooms. It is not necessary to enlarge too much pieces of fat, then they will start to burn on fire.

Mushroom skewers are fried very quickly. The main focus is on fat. When the fat becomes marshy, heavy drops of melted fat will begin to drip from it, and the kebab can be considered ready. If you like both lard and mushrooms to be a little fried, then keep these kebabs on fire longer.

Do not forget that the fire should be very small, and even better to cook kebabs with mushrooms on charcoal. And still do not forget to often wrap the skewer.

Mushroom caps are soaked with flooded fat, it turns out an unrealistically tasty picnic dish !!!

Recipe 2: pickled mushrooms for barbecue (photo)

• Homemade sour cream or mayonnaise (if not, you can buy it on the market or make it yourself);
• Spices (any);
• Fresh champignons.

To begin with, we’ll wash fresh mushrooms under running water and dry them so that there is no excess water and moisture.

To protect our health, peel the mushrooms from the skin. Usually only a cap lends itself to this, under the upper layer of which the largest number of harmful microbes multiplies.

Then put them in a pan and start pickling. To do this, add salt and pepper to the mushrooms and season it all with mayonnaise. The main secret to making a classic marinade is to add mayonnaise in moderation.

Even if it seems to you that it is not enough, do not add too much - let it be enough, but not to overdo it. Salt and pepper are the spices that add juiciness to the marinade.

Close the pan and leave for a couple of hours in a dark and not very warm place (slightly below room temperature). Stir the mushrooms so that the mayonnaise simply does not dry out between the mushrooms. When 2 hours have passed, champignons can be strung on skewers. Now you know how to pickle kebab mushrooms.

If you have an air grill and you decide to fry the mushrooms on it, then put a deep baking sheet on its bottom so that the excess juice goes there, but then the cooking time of the kebab from mushrooms will increase to about 20 minutes.

Recipe 3: kebab of champignon mushrooms in the oven (step by step photos)

• Champignons (medium size) - 300 g
• Vegetable oil - 2 tbsp. l
• Soy sauce - 2 tbsp. l
• Dill (to taste)
• Lemon juice - 1 tsp.
• Sweet paprika - 0.5 tsp.
• Garlic (optional) - 1 tooth.

Wipe the champignons and put them in a bag. Measure out the paprika, chopped dill (I took frozen) and chopped garlic (I have dry), and add them to the mushrooms.

Pour vegetable oil and soy sauce into the bag, add lemon juice.

Tie the bag and shake it well, leave the mushrooms to marinate for 10-15 minutes.

Then string the mushrooms on skewers and put them on the mold.

Put in an oven preheated to 200-230 ° and bake for 12-15 minutes.

Champignons are juicy and tasty. Serve immediately!

Recipe 4: champignon barbecue, blackcurrant marinade

• champignons - 300 gr
• black currant - 100 gr
• liquid honey - 1 tbsp.
• ground paprika - 2 tbsp.
• salt - 1 tsp

Wash the berries of black currant, sort and beat in a blender (for 5 minutes).

Wash the mushrooms, cut the stem and place in a deep bowl. Spread mushrooms on all sides with chopped currants.

Then add honey, mix.

Sprinkle with paprika, salt if desired. Refrigerate for at least 1 hour to pickle mushrooms.

Such mushrooms can be fried or stewed in a pan, baked in the oven or microwave, but I recommend making aromatic mushroom skewers on the grill.

Kindle the coals. String mushrooms on skewers. Fry the mushrooms on the grill, on hot coals without fire, for 15 minutes.

Baked champignons on the grill are ready.

Recipe 5: Pickled Mushrooms for Kebab with Lemon

• champignons - 300 gr
• onions - 20 pcs.
• lemon - ½ pcs
• vegetable oil - 2 tbsp.
• edible salt - 1 tablespoon
• ground black pepper - 1 tsp

Mushrooms and onions for barbecue should be about the same size. We need about 300 g of the first and about 20 pieces of the second.

We leave the mushrooms intact, and peeled onions, if desired, cut in half.

Combine the products in one bowl, pour 1 tbsp. l salt and 1 tsp. black pepper, pour 2 tbsp. l vegetable oil and juice from half a lemon. We mix everything. If desired, you can add a mixture of herbs to the marinade, but we will not do this.

Marinate mushrooms for barbecue for at least an hour, but you can all night.

Marinated mushrooms and onions are alternately strung on skewers and sent to the barbecue to be fried on hot coals. It will take about 10-15 minutes. From time to time we turn skewers to evenly fry foods.

Mushrooms should become softer and brown.

After that we transfer a simple but tasty kebab of champignons and onions to a portioned dish and serve with fresh vegetables.

Recipe 6: how to marinate mushrooms with kefir for barbecue

• champignons - 300 gr.;
• kefir or yogurt - 300 ml .;
• lemon juice - 1 tbsp. a spoon.;
• salt - 1 teaspoon;
• garlic - 3 cloves;
• ginger root grated - 1 teaspoon;
• vegetable oil - 1 tbsp. a spoon;
• hot pepper, ground black pepper, ground paprika, ground coriander - all ¼ teaspoon each.

To prepare a shashlik from mushrooms, mushrooms must be selected very fresh and about the same size. If you will be preparing mushrooms on the grill on skewers, then take large mushrooms, if in the oven on skewers, then the mushrooms should be medium.

Rinse the mushrooms well. If the mushrooms are very fresh, they can be pickled immediately, if the mushrooms are several days, they can be boiled in salt water for 5 minutes, then they will be more tender, but they will marinate and bake well too. This time I have fresh mushrooms with brown hats, we call them “royal mushrooms”.

For the marinade, mix all the ingredients and mix the marinade with mushrooms. Garlic must be passed through the press.

Kefir should be used thick, or you can mix kefir with sour cream.

We cover the bowl with mushrooms with cling film and leave to marinate for 2 hours at room temperature, up to 24 hours in the refrigerator (it is most convenient to pickle the night in the refrigerator). You can add your favorite spices to the marinade.

This time I bake mushrooms on skewers in the oven. Wooden skewers should be soaked in water for 30 minutes. Pickled mushrooms are strung on skewers and spread on a baking sheet so that they are on weight. If the pan is wide and the skewer does not lie on the edges, then you can put the skewer at an angle, as in the photo.

Bake the mushrooms in an oven preheated to 250 ° C for about 20 minutes until golden brown. Turn the skewers if necessary.

Cool prepared mushrooms kebabs and serve with sauce. Sour cream sauce with herbs and garlic is very suitable.

Recipe 7: champignon barbecue with sour cream on the grill

How to pickle kebab mushrooms in sour cream? Simple and quick marinade for fragrant mushrooms.

Summer is a time of fun picnics. But what kind of outdoor recreation without a fragrant, juicy kebab? Traditionally, this dish is prepared from meat, but its fish, vegetable and mushroom options are popular in modern cooking. Champignons - a perfect ingredient for him. These mushrooms, unlike meat, are quickly pickled and cooked. Kebab from them is delicious. If you are a lover of these fragrant mushrooms, then by all means pamper your loved ones with a delicious dish.

Mushroom marinade recipes with champignons

There are a lot of cooking options for mushroom dishes. How to marinate mushrooms at home for barbecue? The most important secret of a delicious dish is marinade. Its variations are different - from mayonnaise with spices, kefir to complex pickles. The choice of marinade depends on your personal preferences. The technology of cooking shish kebab from mushrooms is identical to the meat version. However, to make your dish amazing, adhere to the basic rules:

1. Choose medium-sized young champignons with a closed hat. If the mushrooms in front of you are dark, watery, then they are not the first freshness. Such mushrooms are not suitable for cooking.
2. For stringing, get thin skewers, a barbecue grill or grill is also suitable.
3. Make sure that the heat from the fire is weak. Otherwise, the dish will not be fried, but burned.

Mushroom marinade on the grill with soy sauce

Dishes made from 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 the "Spicy" barbecue in your diet. It is low-calorie, nutritious and melts in the mouth. How to marinate mushrooms for frying on the grill? Use the recipe below.

Ingredients for barbecue "Spicy":

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

Step by step recipe:

1. Wash, peel the champignons, leave them to dry.
2. Combine linseed oil, soy sauce and spices.
3. Pour the peeled mushrooms with the prepared marinade, leave for 2-3 hours.
4. Put the pickled mushrooms in the grill on hot coals, cook for 20-30 minutes.
5. Serve the finished dish with soy sauce or Teriyaki.

Ingredients for making Teriyaki sauce:

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

Step-by-step description of actions:

1. Put all products in a small enameled pan.
2. Heat over low heat until the honey dissolves.
3. Cool the finished sauce, serve with the dish.

How to Pickle Mushrooms with Mayonnaise Quickly

Are you going to cook mushroom kebab, but there is not enough time? Pickle the champignons in mayonnaise, it will take you 30 minutes. Cooked mushrooms will turn out juicy and tender. Mayonnaise marinade will not let them dry during cooking. Products for barbecue "Juicy":

• 1 kg of mushrooms;
• 2-3 large tomatoes;
• 200 g mayonnaise;
• 1 tsp salts;
• ground pepper mixture to taste;
• lemon basil.

Step by step cooking:

1. Rinse mushrooms, leave to dry.
2. Wash the tomatoes, cut into 3 cm thick circles.
3. For marinade, mix mayonnaise, salt, a mixture of peppers.
4. Put mushrooms and tomatoes in a plastic or enamel container, pour in the marinade, mix everything carefully.
5. Leave to marinate for 15-20 minutes.
6. Put prepared vegetables on skewers, alternating whole mushrooms with tomatoes.
7. Fry the pickled vegetables over the coals for 20-30 minutes.
8. Garnish the finished dish with lemon basil, serve with “Hot” or “Garlic Sauce”.

To create the sauce "Hot" you will need:

• 5 tbsp. l olive oil;
• 1 tbsp. l American mustard;
• 2 tbsp. l grape vinegar;
• 1 small pod of hot pepper;
• 2 tsp dark honey;
• 1 tsp Himalayan salt.

Stages of preparation:

1. In an enameled bowl, thoroughly mix honey with olive oil, add American mustard, grape vinegar, salt.
2. Wash the pepper, dry, chop finely, add to the sauce.

Ingredients for creating garlic sauce:

1. 200 g mayonnaise;
2. 5 cloves of garlic;
3. lemon basil;
4. 2 tsp lemon juice.

Step by step recipe:

1. Rinse greens, dry.
2. Peel the garlic cloves.
3. Grind greens and garlic.
4. Add mayonnaise to lemon juice, chopped basil and garlic, mix thoroughly.

With sour cream for frying on skewers

If you have free time, please your loved ones with the delicious “Gentle” barbecue. Mushrooms for this dish are marinated in sour cream, which gives them an unusually delicate taste. Make a preparation for the dish on the eve of the picnic, during the night the mushrooms are completely saturated. To prepare the “Gentle” barbecue, take:

• 1 kg of mushrooms;
• 300 g of sour cream;
• 2-3 large onion heads;
• 2 tsp salts;
• 2 tsp black pepper;
• parsley.

Stages of preparation:

1. Rinse mushrooms, dry.
2. Peel the onion, cut into large rings 3 cm thick.
3. Combine sour cream, salt and pepper.
4. Put champignons and onions in a deep plastic or enameled dish, pour the marinade so that the vegetables are completely covered.
5. Refrigerate for at least 5 hours.
6. String pickled vegetables on skewers, alternating mushrooms with onions, fry over coals for 20-30 minutes.
7. Garnish the finished dish with chopped parsley, serve with classic sour cream sauce or "Tomato".

Ingredients for a classic sour cream sauce:

• 100 g sour cream;
• tsp sea \u200b\u200bsalt;
• tsp Sahara;
• tsp white pepper.

Cooking:

• In a glass bowl, whisk the sour cream with salt, sugar and pepper.

To create a tomato sauce take:

• 4 tbsp. l sour cream;
• 1 tbsp. l tomato paste;
• tsp salts;
• parsley.

Step by step recipe:

1. Wash the parsley, drain, chop finely.
2. In a glass dish, mix sour cream with tomato paste with a wooden spatula.
3. Add salt, parsley to the mixture.

Recipe with lemon juice for cooking on a fire

If you like Mediterranean cuisine, cook the Hellas kebab. A dish prepared according to this recipe turns out fragrant, with notes of spicy herbs. To learn how to marinate Mediterranean skewers of champignon mushrooms, see the recipe below. To cook "Hellas" take:

• 1 kg of mushrooms;
• 1 lemon;
• 10 ml of olive oil;
• 3 cloves of garlic;
• fresh herbs - thyme, rosemary, marjoram and parsley;
• 1 tsp pink pepper;
• 2 tsp sea \u200b\u200bsalt.

Stages of cooking;

1. Rinse mushrooms, dry.
2. Peel and chop the garlic.
3. Rinse greens, drain, chop finely.
4. Rinse lemon, dry.
5. Grate the zest on a fine grater, squeeze the juice out of the pulp.
6. In a glass bowl, mix olive oil, lemon juice, garlic, herbs, pepper, salt.
7. Pour the mushrooms with the finished marinade, refrigerate for 4 hours.
8. Put the pickled mushrooms on a fire, cook for 10-15 minutes.
9. Decorate the finished dish with fresh herbs, serve with Tsatsiki or Aioli sauce.

Ingredients for Tzatziki sauce:

• 1 small cucumber;
• 5 tbsp. l unsweetened yogurt;
• 1 tbsp. l extra virgin olive oil;
• 5 cloves of garlic;
• 1 tbsp. l lemon juice;
• tsp sea \u200b\u200bsalt.

Step by step recipe:

1. Wash, dry, grate the cucumber.
2. Peel and chop the garlic.
3. In a glass bowl, mix yogurt with olive oil with a whisk, add cucumber, garlic, lemon juice, salt to the resulting mixture.

To create the Aioli sauce, take:

• 5 tbsp. l extra virgin olive oil;
• 5 cloves of garlic;
• 1 tbsp. l lemon juice;
• tsp sea \u200b\u200bsalt.

Stages of preparation:

1. Peel the garlic, crush it in a mortar.
2. Pour olive oil into the garlic mixture in a thin stream, constantly rubbing the ingredients.
3. Add lemon juice, salt.

Video: how to marinate and cook mushrooms on charcoal

Juicy, appetizingly prepared barbecue makes the chef especially proud. After all, this is not just a dish, but a kind of symbol of a successful picnic. Its preparation is a whole mystery! Each chef has their own recipes and tricks: from choosing mushrooms to the degree of decay of coal in a fire. Watch the video below and learn how to marinate mushrooms on a skewer for cooking on charcoal. Opening them, you enrich the culinary baggage and delight your loved ones with new delicious dishes.

To prepare a shashlik from mushrooms, mushrooms must be selected very fresh and about the same size. If you will be preparing mushrooms on the grill on skewers, then take large mushrooms, if in the oven on skewers, then the mushrooms should be medium.

Cooking:

Rinse the mushrooms well. If the mushrooms are very fresh, they can be pickled immediately, if the mushrooms are several days, they can be boiled in salt water for 5 minutes, then they will be more tender, but they will marinate and bake well too. This time I have fresh mushrooms with brown hats, we call them “royal mushrooms”.

For the marinade, mix all the ingredients and mix the marinade with mushrooms. Garlic must be passed through the press. Kefir should be used thick, or you can mix kefir with sour cream. We cover the bowl with mushrooms with cling film and leave to marinate for 2 hours at room temperature, up to 24 hours in the refrigerator (it is most convenient to pickle the night in the refrigerator). You can add your favorite spices to the marinade.

This time I bake mushrooms on skewers in the oven. Wooden skewers should be soaked in water for 30 minutes. Pickled mushrooms are strung on skewers and spread on a baking sheet so that they are on weight. If the pan is wide and the skewer does not lie on the edges, then you can put the skewer at an angle, as in the photo.

Bake the mushrooms in an oven preheated to 250 ° C for about 20 minutes until golden brown. Turn the skewers if necessary.

Cool prepared mushrooms kebabs and serve with sauce. Sour cream sauce with herbs and garlic is very suitable.

If you need a quick mushroom marinade, then you can mix spices and lemon juice with vegetable oil and pickle mushrooms in this mixture for 1 hour. You can also use mayonnaise with spices as a quick marinade.

Mushrooms on the grill - a delicious, mouth-watering dish, which you can enjoy on a picnic with a traditional barbecue or treat a snack to supporters of vegetarianism and fasting. Having tasted a treat once, you will want to repeat such a meal again and again.

How to cook mushrooms on the grill?

Having in stock a suitable recipe and the right recommendations that will help to obtain the desired result, everyone can cook champignon mushrooms on the grill.

1. Before baking mushrooms, they must be pickled to seal the juices inside and not to allow them to completely evaporate during heat treatment.
2. Marinade can be concise from vegetable oil, salt and pepper, or multicomponent and sophisticated, including various spices and flavors.
3.   they are cooked on skewers or mushrooms are placed, if their size allows, on a wire rack.
4. Mushrooms are baked on the grill for 5 to 15 minutes, depending on size.

How to pickle kebab mushrooms?

The classic, often used on the grill can be prepared on the basis of refined vegetable oil with a variety of 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 marinade components is indicated per 1 kg of mushrooms.

Ingredients:

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

Cooking

1. Rinse the mushrooms, drain and, if necessary, clean.
2. Salted mushroom mass, pepper, flavored with a mixture of vegetable oil and lemon juice and gently mix.
3. After 30 minutes, mushrooms are fried on the grill on smoldering coals.

Grilled champignons - recipe for marinade with mayonnaise

Mushrooms on the grill with mayonnaise, the recipe of which you will learn later, succeed as rosy and mouth-watering as possible. For a richer flavor, you can add seasoning for mushrooms and a little peeled and squeezed garlic to the marinade. Especially tasty and juicy are medium-sized mushrooms.

Ingredients:

• champignons - 1 kg;
• mayonnaise - 200 g;
• salt - ½ teaspoon;
• garlic - 1-2 cloves;
• lemon juice - 1 tbsp. a spoon;
• pepper seasoning for mushrooms.

Cooking

1. Mushrooms are prepared, eliminated from contamination and placed in a bowl.
2. Mayonnaise is mixed with salt, black pepper, seasonings, extruded garlic, lemon juice.
3. Season the mixture with the mushroom mass and mix gently.
4. Allow the mushrooms to soak for two to six hours.
5. Mushrooms are fried in mayonnaise on the grill for 5-7 minutes.

Grilled champignons - recipe with soy sauce

Champignons in soy sauce on the grill will not leave indifferent even discerning gourmets. The mushrooms work incredibly juicy, have a pleasant ruddy color and an amazing aroma. A special piquancy to the appetizer will be given by the aromatic mixture of dried herbs hops-suneli, which, if desired, can be replaced with a mix of Italian or Provencal herbs.

Ingredients:

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

Cooking

1. Mushrooms rinse, thoroughly dried.
2. Refined vegetable oil, soy sauce, suneli hops and ground black pepper are mixed in a large bowl.
3. Mushrooms are laid in a spicy mixture, gently mixed and left for 2 hours.
4. Fried mushrooms over coals for 10 minutes, periodically pouring marinade.

Mushrooms in bacon on the grill

Mushrooms on the grill, the recipe of which will be described below, are obtained juicy through the use of bacon slices, which are wrapped with mushrooms before frying. In addition, the product is impregnated with melted pork fat, it is saturated and nutritious. Roast crispy bacon will give a special charm to the appetizer.

Ingredients:

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

Cooking

1. Prepared mushrooms are flavored with two types of oil, vinegar, herbs, salt, pepper, mix and leave for 3 hours.
2. Each pickled mushroom is wrapped in a strip of bacon and strung on a skewer.
3. Fried champignons with bacon on the grill to a delicious blush on all sides.

Stuffed mushrooms champignon on the grill

Extremely tasty are obtained on the grill. In this case, for the preparation of snacks, 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 caps will need to be stuffed.

Ingredients:

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

Cooking

1. The cheese is mixed with chopped herbs, adding chopped garlic if desired.
2. Prepared mushroom caps are filled with the mixture and wrapped with bacon so that it tightly covers the cavity with cheese.
3. String the blanks on a skewer and bake over the coals until golden.

Champignon on the fire on the grill

Mushrooms on the grill on the grill are prepared almost the same as on skewers. However, in this case, it is necessary to choose large specimens that, even after a decrease in volume after heat treatment, do not fall into the existing holes. The marinade can be any or as in this case mayonnaise and soy sauce.

Ingredients:

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

Cooking

1. Mushrooms are mixed with mayonnaise, soy sauce, salt, black pepper and leave for at least 2 hours.
2. Spread the pickled product on the wire rack and fry over the coals for about 10 minutes, turning over.

To make the fried champignons on the grill juicy and delight with a surprisingly piquant taste, they can be marinated in good quality fragrant olive oil, while adding a few fragrant Italian herbs and a pinch of thyme. A shade of taste and make it more pronounced lemon juice.

Ingredients:

• champignons - 1 kg;
• olive oil - 100 ml;
• italian herbs - 1 teaspoon;
• thyme - 2 branches;
• large lemon - 1 pc.;
• salt pepper.

Cooking

1. 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.
2. Prepare a kebab of champignons on the grill over the coals for 10 minutes.

Mushrooms with cheese on the grill

Cooked from cheese can become a favorite of a picnic, leaving behind the notorious meat skewers and other snacks. The dish is prepared quickly, but it turns out surprisingly tasty. It is necessary to choose large mushrooms, clean them from contamination and get rid of the legs, which in this case are not needed.

Ingredients:

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

Cooking

1. Soft butter is mixed with cheese chips, adding aromatic herbs, spices, chopped herbs or garlic if desired.
2. The mushroom caps are filled with the mixture obtained, spread on the grill and baked for 7-10 minutes over smoldering coals until the cheese is melted and roasted.

Champignons in foil on the grill

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