Grilled champignon mushrooms are good on their own, but in combination with other dishes cooked over an open fire, they become the highlight of any holiday or picnic. They go well with meat and fish steaks, grilled chicken, and baked vegetables. Grilled champignons are usually prepared on the grill, along with kebabs or other vegetables. The feast turns out to be very colorful and varied. But the homemade version of this dish is also not bad. At home, champignons in a grill pan or grilled champignons in the oven turn out well.

Many cooks like to highlight or enhance the taste of mushrooms. Cheese is sometimes used for this. Champignons with grilled cheese turn out a little spicier, but it all depends on the type of cheese used. The most proven way to add flavor to mushrooms is pre-marinating. If you are grilling champignons, the marinade is very desirable; it will add the necessary flavor to the dish and add flavor to the generally neutral champignons. How to marinate champignons for grilling - the answer to this question is in our recipes. Marinated champignons are better suited for grilling, as they become not only tastier, but also juicier.

In addition, it is important to provide a sauce for grilled champignons, which can be prepared according to any recipe you like. Use any product that adds flavor to the mushrooms: sour cream, mayonnaise, soy sauce, mustard, olive oil, a set of spices, herbs, etc. This dish benefits greatly with the sauce. The main, indescribable mushroom aroma is provided by the mushrooms themselves and the grilling method. The results are the most appetizing champignons, delicious, grilled, so original and festive.

Carefully study the recipes on our website, incl. and grilled mushrooms. The recipe for these mushrooms is simple and straightforward. In addition, if you are grilling mushrooms, you will also need a marinade recipe. You can simplify the process of marinating mushrooms for grilling; it is not necessary to use the recipe as a basis. Let your intuition and experience guide you on the composition of products and ingredients for preparing mushrooms for heat treatment. Experiment!

But beginners may need a photo of grilled champignons to correct their actions. A recipe with a photo will not hurt, use it.

A sign of a good champignon is that it is always white on the outside, without spots or darkening. Also, good champignons can have a faint pink or slightly beige tint and matte caps;

Fresh champignons are very pleasant to smell, attractive to look at and elastic to the touch;

Before processing, champignons must be thoroughly cleaned of dirt and washed with cold running water. The champignons are not soaked, otherwise they will take on water and become tasteless;

Champignons pre-marinated in olive oil will not dry out during baking. It's done like this. After washing, the champignons should be placed on a towel to absorb excess moisture. Then the mushrooms are cleaned, placed in a container and poured with olive oil and spices. About 100 ml of olive oil is enough for 0.5 kg of mushrooms;

Mushrooms left in this container for an hour in the refrigerator will be soaked in olive oil and will become more appetizing and tender;

After this marinating, the mushrooms can be placed on the grill, preheated to medium temperature;

Cooking time for grilled champignons is about 15 minutes.

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.

In the summer, unlike other times of the year, everyone tries to get out into nature more often, breathe in fresh air, and take a break from the bustle of the city. And naturally, such “outings” are not complete without preparing a variety of dishes on the grill: kebabs, baked potatoes, eggplants, grilled peppers, fish on the grill, you can’t list everything.

One of the summer cuisine dishes - grilled champignons - is also popular. And there is an explanation for this: champignons are nutritious, tasty, affordable, due to their protein content they become an excellent substitute for meat, and they are prepared quickly and easily. Shall we try?

Grilled champignons - general cooking principles

To make grilled champignons tasty, choose fresh mushrooms without any signs of spoilage. Young, medium-sized champignons are ideal.

Selected mushrooms are washed, cleaned if necessary and dried thoroughly. Then put it in a container of suitable size and fill it with pre-prepared marinade.

Marinade is the basis for delicious grilled champignons. The aroma, taste, and juiciness of the finished dish depend on the filling. Without marinade, champignons often dry out and turn out tasteless and bland.

Prepare a marinade based on lemon juice, mayonnaise or sour cream, and soy sauce. Be sure to add butter or vegetable oil, thanks to which a film is formed on the surface of the champignons that protects the mushrooms from drying out. All kinds of spices, herbs, and salt are also added, emphasizing and enriching the taste of the champignons. You should not put too many spices so that they do not overwhelm the delicate taste of the mushrooms. Champignons are marinated quickly: from 30 to 60 minutes, depending on the size of the mushrooms and their quantity.

Pickled champignons are placed on a wire rack or threaded onto thin skewers or skewers.

1. Grilled champignons with spices in butter

Ingredients:

Fresh champignons - half a kilogram;

Salt, allspice powder - 20 g each;

Butter - half a package;

A little sunflower oil.

Cooking method:

1. Clean the mushrooms from excess dirt, rinse and dry with paper napkins or towels.

2. Add a little salt to the dried mushrooms and sprinkle with black pepper.

3. Place a piece of soft butter in the gaps between the stem and cap of the mushrooms.

4. Transfer the mushrooms to a large cup, sprinkle with sunflower oil and stir thoroughly.

5. After 20 minutes of marinating, place the champignons on the grill grate in a row at a distance of about one centimeter from each other, bake for 30 minutes.

6. Serve the baked champignons on a flat plate, covering it with a leaf of lettuce; next to it we place plates with fried meat, fresh vegetables and your favorite sauce.

2. Grilled champignons marinated in lemon juice

Ingredients:

10 medium fresh champignons;

Ground allspice, salt - 30 g each;

Juice of one lemon;

Fresh basil leaves - 3 pieces.

Cooking method:

1. Place peeled, washed champignons in a deep cup, add a little salt and pepper, add freshly squeezed lemon juice and hand-torn basil leaves.

2. Leave the champignons to marinate for an hour or two, covering the bowl with a lid.

3. After 2 hours, transfer the mushrooms to the grill and bake at moderate temperature for half an hour.

4. Place the finished champignons on serving plates, 3 pieces each, place pieces of fried meat next to them, sprinkle with chopped parsley leaves.

3 Grilled champignons on skewers with vegetables

Ingredients:

Fresh small champignons - 8 pieces;

4 small onions;

Bell pepper pod;

Sunflower oil - half a glass;

Soy sauce - 30 ml;

Spice for meat dishes - one teaspoon;

Salt - 10 g.

Cooking method:

1. Peel, wash, and cut small onions into two halves.

2. Remove the seeds from the sweet pepper, wash and cut into large squares.

3. Place all the vegetables in a deep cup along with the washed and dried champignons.

4. Add a little sunflower oil, soy sauce to the vegetables and mushrooms, add some salt, season with spices and leave to marinate with the lid closed for a couple of hours.

5. We use the marinade for this recipe for grilled champignons if desired, for example, you can make it spicy: mix lemon juice with two tablespoons of olive oil, add sea salt, season with thyme or some other Italian dry herb. You can also prepare it using sour cream, which we mix with olive oil (two tablespoons) and mustard, ground coriander, allspice powder and chopped basil leaves.

6. Soak wooden skewers in water for 30 minutes.

7. Place pickled mushrooms and vegetables on skewers, alternating: one champignon, half an onion, a square of pepper.

8. Place the skewers with champignons on the grill and bake for a little less than half an hour, turning the mushrooms every 3-4 minutes.

9. Serve the vegetables with champignons directly on skewers as a side dish for the meat; beautifully arrange dill and parsley leaves next to them.

4. Grilled champignons baked with lard

Ingredients:

Half a kilogram of fresh champignons;

Salted pork lard - 150 g;

4 medium tomatoes;

Three onions.

Cooking method:

1. Wash the tomatoes, cut them into slices half a centimeter thick, cut the onion into large rings.

2. Cut the lard into thin slices.

3. We string vegetables, mushrooms and lard onto special wooden sticks, previously soaked in water, in the following sequence: champignon, tomato slice, piece of salted lard, onion ring.

4. Place the skewers on the grill and bake for a little less than half an hour, remembering to turn over from time to time.

5. When serving, place skewers with mushrooms, vegetables and lard on a portioned dish, and place a salad bowl with fresh vegetable salad next to it. The salad can be made from thinly sliced ​​white cabbage, sliced ​​cucumbers, tomatoes and green radishes.

5. Grilled champignons baked with cheese

Ingredients:

10 medium freshly picked champignons;

2 cloves of garlic;

Butter - 150 g;

Dutch cheese - 150 g;

Ground allspice, salt - 10 g each;

Parsley leaves - 5 pieces.

Cooking method:

1. Squeeze the garlic cloves through a garlic press and mix them with pre-softened butter.

2. Lubricate the washed, peeled and dried champignons with the resulting mixture.

3. Place the mushrooms on the grill and fry for five minutes at moderate temperature.

4. After the allotted time, sprinkle the champignons with finely grated cheese and fry for another three to four minutes until the cheese is completely melted.

5. Serve on a plate with fried meat, lettuce leaves, and garnish with parsley stalks.

6. Grilled stuffed champignons

Ingredients:

7 large fresh champignons.

For filling:

A small piece of ham;

1 onion;

A little olive oil;

Processed cheese - 150 g;

Half a bunch of parsley and dill;

Dry nutmeg - 30 g;

Ground allspice, salt - 1 teaspoon each.

Cooking method:

1. Wash fresh, cleaned mushrooms under running water, dry a little using a dry towel or paper napkins.

2. Carefully cut out the stems of the mushrooms so that you get something like a cup. It is better to use a teaspoon rather than a sharp knife so as not to pierce or damage the cap.

3. Prepare the filling: finely chop the peeled champignon legs with a knife, combine with finely chopped ham and onion, also finely chopped, fry everything in a frying pan with olive oil for about five minutes.

4. Grate the processed cheese on a fine-toothed grater, mix it with chopped parsley and dill, add powdered nutmeg, salt, pepper, mix with fried ham and mushroom legs, mix everything thoroughly.

5. Fill the prepared caps with the prepared cheese and mushroom mixture.

6. Place everything in the barbecue pan, place it on the grill with hot coals and fry, turning the barbecue pan frequently, until light brown.

7. When serving, place the stuffed champignons on a serving plate covered with lettuce leaves, as a separate dish. Next we place a plate with sliced ​​cucumbers and tomatoes, as well as a plate with black bread.

Grilled champignons - tips

Frozen champignons marinated from a jar cannot be grilled; only fresh mushrooms are suitable.

It is better not to use small champignons; they dry out easily and burn quite quickly.

Mushrooms that are too large can be cut into two or even four parts. This must be done before pouring the marinade.

Champignons go well with any vegetables, so you can safely alternate mushrooms with sweet peppers, carrots, tomatoes, eggplant, and onions. The time it takes to prepare all these products is the same. But it is not recommended to add potatoes, because the mushrooms will already be ready, and the potatoes will remain damp.

You can grill champignons either on the grill or by stringing them onto skewers. In any case, do not forget to turn the mushrooms during cooking.

You can serve the champignons with sour cream or garlic sauce.

Grilled champignons with a side dish of fried or boiled potatoes, baked or fresh vegetables, cereals, and herbs are delicious.

Champignon is perhaps the most famous and popular mushroom in the whole world. It is used to prepare various dishes in the cuisines of many nations. By the way, this is one of the few mushrooms that can be grown in special conditions, at home or on mushroom farms. Champignons are fried, baked, stewed, grilled, in clay pots; in addition, they are also pickled, dried and even canned. These mushrooms are used to make amazing mushroom sauces, soufflés, gravies and soups. In a word, this is a universal mushroom that goes well with almost all products.

Fragrant grilled champignons are an excellent appetizer and a great addition to the main course. Any novice housewife can prepare them, and both guests and all your household members will certainly like such a dish. Let's find out with you how to cook mushrooms on the grill.

Grilled champignons recipe

Ingredients:

• champignons – 300 g;
• garlic – 2 cloves;
• vegetable oil – 4 tbsp. spoons;
• salt, pepper, dry rosemary - to taste.

Preparation

So, first we take the garlic, peel it and grind it along with salt, pepper and rosemary until smooth. Then add a little vegetable or olive oil and mix everything well. We wash the champignons, dry them, remove the stems, place the caps in a plate with the prepared mixture and leave the mushrooms to soak in the spices for about 40 minutes. Fry the marinated champignons on the grill for 5 minutes on each side, then sprinkle with fresh herbs and serve.

Grilled champignons with mayonnaise

Ingredients:

• fresh champignons – 300 g;
• mayonnaise – 300 ml;
• salt, pepper - to taste;
• garlic – 3 cloves;
• dill, parsley, cilantro - optional.

Preparation

Wash the champignons thoroughly, dry, clean and set aside. Now prepare the marinade: mix mayonnaise, salt, ground black pepper in a deep bowl and mix everything thoroughly. Place the prepared mushrooms into the mixture and marinate for 30 minutes. Place the mushrooms on skewers and grill for about 20 minutes.

Without wasting time, let's make the sauce: squeeze the peeled garlic into the mayonnaise, add salt and pepper to taste and add finely chopped herbs. We transfer the finished mushrooms to a beautiful dish covered with lettuce leaves and pour the sauce on top.

Based on this recipe, you can prepare and, the filling of which can be cheese or pre-fried minced meat.

Grilled champignon mushrooms

Ingredients:

• champignons – 400 g;
• dry white wine – 100 ml;
• salt – 1 teaspoon;
• sugar – 1 teaspoon;
• butter – 100 g;
• dill - optional.

Preparation

We clean the mushrooms, rinse them with cool water and boil them in water with wine, sugar, and salt for 15 minutes, then place the champignons in a colander and let the water drain. Cut the mushrooms into 4 parts, place them on the grill and add pieces of butter. Fry the champignons on the grill for 15 minutes, then carefully transfer to a plate, sprinkle with finely chopped dill and serve with french fries.

Ingredients:

• fresh champignons – 500 g;
• garlic – 3 cloves;
• parsley, dill – 100 g;
• olive oil – 3 tbsp. spoons;
• rosemary, salt, pepper - to taste.

Preparation

Wash the champignons, dry them with a towel and cut them into small slices. Peel the garlic, squeeze through a press and mix with salt, pepper and dry rosemary. Add mushrooms to the resulting mixture, mix and leave to marinate for 10 minutes.

Lubricate the grill pan generously with vegetable oil, add the champignons and fry them for 15 minutes over medium heat, stirring occasionally. Sprinkle the finished dish with fresh chopped herbs and serve.

All of the above recipes can be used for cooking. Enjoy your meal!

You can cook different foods on the grill: potatoes, eggplants, and other vegetables. There is a good alternative to them - mushrooms. For example, champignons. They have a high concentration of selenium. This element helps strengthen the immune system.

Making marinades

Before frying mushrooms, it is necessary to resolve the issue of marinating them. This is an extremely important point. Marinade is a special liquid containing various seasonings and spices. It gives champignons additional aromatic properties.

Garlic

Required components:

• a pinch of salt, salt must be coarse,
• 2-3 cloves of garlic, their size is medium,
• sprig of rosemary.
• 100 grams of olive oil.

How to make such a marinade for champignons is described below:

1. Garlic, rosemary and salt need to be ground in a mortar. It should be puree. If you don't have a mortar, any bowl or wooden potato masher will do.
2. In a cup, these components are mixed with vegetable oil. Ground black pepper is added to the mixture.

The cooking process will take approximately 10 minutes. The calorie content of this product is 87 kcal.

With soy sauce

How to marinate mushrooms for grilling using this method is described below.

First, prepare the required ingredients:

• 60 grams of the specified sauce,
• dried paprika - 2 handfuls,
• a couple of cloves of garlic,
• lemon juice – 40 grams.
• dill - a couple of small sprigs.

The cooking process takes 10-15 minutes. Calorie content – ​​40 kcal.

The method for preparing the marinade is as follows:

1. Juice is squeezed out of a lemon. There should be enough for two tablespoons.
2. Fresh dill is washed. Running water is used. It is located on a towel. Dries out. After which it needs to be finely chopped.
3. The garlic is crushed and finely chopped.
4. In another bowl, a mixture of dill, garlic, sauce, paprika and squeezed juice is made. All these elements are thoroughly mixed.

Sour cream

The required components are here:

• a couple of cloves of garlic,
• sour cream (fat content – ​​20%) – 20 grams,
• two handfuls of black pepper,
• a handful of basil: you need dried pouring,
• three quarters of a teaspoon of rosemary.

Salt is required to taste. Marinating takes about 15 minutes. Each serving has a calorie content of 50 kcal.

Pickled mushrooms are prepared as follows:

1. The garlic is crushed.
2. Herbal leaves and sour cream are added to it.
3. They all get mixed up.
4. The duration of marinating is two hours.

Specifics of cooking mushrooms on the grill

If these mushrooms are properly fried on the grill, you will get a very tasty product. In addition, you will have a wonderful time in nature.

You can use the following recipe for grilled champignons.

Here you will need the following arsenal:

• 300 grams of champignons. They should not be different in size.
• Soy sauce: 3 tbsp. spoons.
• A handful of thyme leaves.
• 100 grams of curd cheese.
• Hot pepper: 1 pod.
• Greenery.

All these components mix well. It makes a good marinade. The cooking process takes 45 minutes. The energy value of one serving is approximately 135 kcal.

To create a masterpiece dish, you need to follow a certain algorithm. Its stages are:

Mushrooms are thoroughly washed with water. The requirements for it are warm, flowing. The champignons are placed in a container. Fill with the created marinade. The container is closed with a lid. Shakes thoroughly.

Requires marinating for 15 minutes

Mushrooms are placed on the grill grate. The grate turns over during cooking

When you notice that the mushrooms have just shriveled, it’s time to harvest them.

Mushrooms are placed in a large flat dish. They are decorated with chopped cheese and herbs. You can also put tomatoes here

Cooking method in a grill pan

Mushrooms should acquire an exquisite taste. To do this, frying them occurs very quickly. No extra moments spent on the stove. Lemon juice is added to such a frying pan (just one tablespoon). This guarantees that the mushroom will not darken during cooking.

The following components must be prepared:

• 12 large champignons;
• 50 grams of olive oil;
• garlic: 2 cloves;
• a handful of rosemary;
• salt.

It will take 35 minutes to create the marinade. Each serving has a calorie content of 105 kcal.

Stages of work:

1. Garlic oil is created. All the above elements are mixed in the container. If you want to add extra spice, you can add a handful of chili.
2. The stem of mushrooms is eliminated. The caps are placed in a cup with the previously created oil. All this is mixed. Marinate for 20 minutes.
3. The pan heats up first. Mushrooms are placed on it. Roasting begins. Each side is fried. The mushrooms should have a golden hue.
4. Mushrooms are laid out on a flat plate. They need to be sprinkled with garlic mixture (marinade).

Creating a masterpiece in the oven

If you need to cook champignons in the oven, then first of all use mushrooms without dimensional differences. They should be baked in one period and evenly.

Required components:

• skewers - their material is wood;
• 600 grams of the desired mushrooms;
• soy sauce – 45 g;
• 15 grams of lemon juice;
• dried bell pepper – 1 handful;
• two cloves of garlic;
• four branches of dill.

The dish is prepared in 45 minutes. Each serving has an energy value of 155 kcal

Cooking stages:

1. Lemon juice is poured into the water - just half a teaspoon. Skewers are soaked in this mixture.
2. Warm running water is used to thoroughly wash the mushrooms. They dry on a towel. Garlic and all herbs are chopped into very small particles.
3. The champignons are placed in a container. All remaining ingredients (sauce, dill, bell pepper, garlic) are also sent here. Everything is closed with a very tight lid. Shakes himself. The duration of marinating is 15 minutes. If you do not have the required container, you can use a standard plastic bag.
4. Mushrooms are strung on skewers. Placed on a baking sheet. Before this, it is covered with foil or cooking paper.
5. Cooking time: 15 minutes. After 7-9 minutes from its beginning, the mushrooms turn over.

• Plastic, steel or glass containers are best suited for marinating. The aluminum version should not be used.
• The marinade should not contain more than two acidic components. Otherwise, its taste will deteriorate.
• The key element of the marinade is oil. It prevents the mushrooms from drying out. It is better to use sunflower oil of any brand. Thanks to it, the aroma of mushrooms will not disappear. They will have an attractive golden tone. They will also not stick to the grill and dry out.
• The marinade can contain all your favorite spices. They will enrich the mushrooms with amazing taste and smell.
• To prevent the champignons from shrinking, they should be greased with oil during cooking. Application tool: pastry brush.
• Mushrooms should be salted after the culinary process. If you do this before then, too much moisture will be removed from them.

There are many recipes for marinating and grilling mushrooms. There are different options for this: wire rack, oven or frying pan.

These mushrooms are perfect for kebabs. They also make a good stand-alone snack at any special event.