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.
The recipe:
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.
The mushrooms:
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
Grilled Mushrooms with Smoked Paprika & Chive Dipping Sauce Recipe
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 179kcal Calories from fat 146 | |
| % Daily Value | |
| Total Fat 16g | 25% |
| Saturated Fat 2g | 10% |
| Cholesterol 4mg | 1% |
| Sodium 295mg | 12% |
| Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 4% |
| Sugars 3g | |
| Protein 5g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Ingredients
The dipping sauce
- 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
The mushrooms
- 24 baby bella (crimini) mushrooms, stems removed
- 3 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- 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.
The mushrooms:
- 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.
Recipe Notes
Katrina @ Warm Vanilla Sugar says
I’m so glad you’re focusing on veggie grilled recipes, they’re the best! When you posted your faceboook question I jumped on it right away!! haha I’m definitely going to try these and look forward to seeing what you’ll post in the future! Once you’ve lost 40 lbs you’ll need to do another post. We support you 100% percent 🙂
Lydia (The Perfect Pantry) says
Here’s something that works for me: Grill the mushrooms cap side up first, then turn them and finish the grilling with cap side closest to the heat. The mushrooms will collect their liquid in the cap, and you can add that liquid to the sauce.
Jenn Sutherland says
I cannot WAIT to make these mushrooms! I make a similar dipping sauce that is ALWAYS in my fridge (lemon vs lime, 1 clove minced garlic instead of chives), though I’ve been making it with all mayonnaise…but no more! I’m going to give it a whirl with Greek yogurt this weekend. Thanks!
alana at {the food} says
thanks for this! i’ve recently become a grill-master and never even THOUGHT to do mushrooms!
Bev @ Bev Cooks says
Grilled mushrooms are my liiiiiiiife!
Mushrooms Canada says
You never cease to amaze! These look absolutely delightful and perfect for the grilling season! I must try this Paprika and Chive sauce.
-Shannon
Rachel @ Baked by Rachel says
I never know what to grill besides meat, corn and potatoes so this will be fun for me to see what you grill.
Alison @ Ingredients, Inc. says
so pretty Dara. Sounds amazing!
Barbara | Creative Culinary says
I guess I’m not totally surprised; when I have friends over for a barbeque they are most surprised at the foods I put on the grill that aren’t meat! Pizza, veggies, heck I’ve even done dessert (grilled peaches that I serve over ice cream and grilled shortcake). I love the veggies too…keep’em coming!
Jennifer says
Oh, I love grilled vegetable recipes! I’m excited to try out this sauce, too.
Swathi says
Beautiful, I love mushrooms, this clicks makes me even more, delicious dipping sauce.
Casey says
Thank you for adding the vegetarian grilling options. I am not a full vegetarian, but I do try to eat many vegetarian meals. I look forward to your summer of grilling and posting. Take Care and thanks for the ideas!
Lana @ Never Enough Thyme says
I never met a mushroom I didn’t like. And grilling makes them even better! Brings out all that wonderful earthy, meaty quality of them that I like so much. Fabulous recipe, Dara.
Stephanie says
Ooh, love the dipping sauce recipe. Thanks!
Laura (Tutti Dolci) says
Grilled veggies are my fave and I love the sound of that chive dipping sauce – delish!
averagebetty says
Grilling mushrooms turns them into something sublime – I see a mushroom “burger” with your dipping sauce as the condiment too 🙂 YUM (and you go, girl!!)
xoxo
Rachel Cooks says
Love, love, love this recipe! I don’t know if I replied to your question on FB, but I’m glad you’re featuring veggies. And mushrooms are my fave.
Paula- bell'alimento says
Firing up the grill right now ; )
melissa@IWasBornToCook says
It all looks delicious but I’m especially loving that sauce!
KalynsKitchen says
I am surprised but happy to hear the answers to that question!
Georgia Pellegrini says
These look sooo delicious girl! I’m glad to see someone else is into smoked paprika. I am obsessed with it these days, it adds wonderfulness to everything. xo
Helen @Helen's Cooking says
I love the flavors of the dish!!!! Super amazing!
Donna says
I never even thought of grilling mushrooms! Thanks for posting.
Jeanette says
Wow, Dara that sauce sounds fantastic – and with those grilled mushrooms, I can only imagine!
Maureen @ Orgasmic Chef says
I love grilled vegetables and mushrooms in particular. This dipping sauce sounds yummy.
Sylvie @ Gourmande in the Kitchen says
Perfect! I’m always looking for a great vegetarian option to bring to a barbeque.
amy says
just wondering if you have tried this sauce without the mayo?
http://blogs.rediff.com/jessicasurb/2014/07/15/50th-surprise-birthday-celebration-advice says
I subscribed to your feed; I will be hoping for a whole lot more information like this.