When I posed a question on my Facebook page yesterday, the responses I received shocked the heck out of me. My question was, “I’m planning to do plenty of grilling this summer. What type of recipes would you like to see? Chicken, vegetarian, beef, appetizers…?” Of the 17 people who responded, 12 requested vegetarian or grilled vegetable options above anything else. That’s more than two-thirds (yep, I’m doing my best to keep up with my second-grader’s math curriculum). I’ll admit that I got a little warm and fuzzy when I saw this – not just because I love grilling up mushrooms and other vegetables, but for other reasons, too.
When I made the decision to eat more healthfully and exercise more, resulting in a weight loss of nearly 30 pounds (I’ve dropped a few more pounds since my weight loss post), I knew that working in more vegetarian meals and eating lean protein and fiber-rich foods (such as beans) would help reach my goal. The cleaner I ate, and the less saturated fats and sugar I consumed, the better I felt. In fact, my energy levels spiked and I found myself craving activity rather than treats. Believe me, it was an unfamiliar sensation, but one I gladly embraced.
Hearing that there are so many people wishing to eat healthfully, whether that means vegetarian or not, inspires me to hold true to this path. So, when I fire up my grill over the next months, I’ll be thinking “healthy”. Yes, there will be chicken and some beef, but I’m excited to delve into some serious vegetarian grilling.
These grilled mushrooms can be served as an appetizer or side dish. Simply brush the mushrooms with olive oil and grill them until tender. As for the sauce…well, I guarantee you’ll be addicted. It turns out that any leftover sauce is the perfect smoky accompaniment to scrambled eggs.
If you are using bamboo skewers, first soak them in water for 30 minutes so that they don’t burn on the grill.
The dipping sauce:
In a medium-sized bowl, mix together the Greek yogurt, mayonnaise, lime juice, smoked paprika, salt and chives until thoroughly combined.
Preheat the grill to medium heat.
Thread the mushrooms onto 4 skewers and place them on a baking sheet. Brush the mushrooms with the olive oil and season with salt and pepper.
Place the skewers on the grill and cook until the mushrooms are tender, but still moist, about 4 minutes per side.
Remove the mushrooms from the skewers and serve with the dipping sauce.
Other recipes with grilled mushrooms:
Cookin’ Canuck’s Grilled Mushroom Sliders with Zucchini & Cilantro Almond Pesto
Hunter, Angler, Gardener, Cook’s Grilled Porcini
Kalyn’s Kitchen’s Grilled Portobello Mushrooms Stuffed with Sausage, Spinach & Cheese
In Erika’s Kitchen’s Chickpea Salad with Mushrooms & Feta
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 6 tbsp fat-free plain Greek yogurt
- 2 tbsp low-fat mayonnaise
- 1/2 tsp fresh lime juice
- 1 tsp smoked paprika
- 1/4 tsp kosher salt
- 1 tbsp minced chives
- 24 baby bella (crimini) mushrooms, stems removed
- 3 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- If you are using bamboo skewers, first soak them in water for 30 minutes so that they don't burn on the grill.
- In a medium-sized bowl, mix together the Greek yogurt, mayonnaise, lime juice, smoked paprika, salt and chives until thoroughly combined.
- Preheat the grill to medium heat.
- Thread the mushrooms onto 4 skewers and place them on a baking sheet.
- Brush the mushrooms with the olive oil and season with salt and pepper.
- Place the skewers on the grill and cook until the mushrooms are tender, but still moist, about 4 minutes per side.
- Remove the mushrooms from the skewers and serve with the dipping sauce.