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5 from 1 vote

Grilled Mushrooms with Smoked Paprika & Chive Dipping Sauce Recipe

Grilled mushrooms are always a treat, but this smoky, creamy sauce puts this appetizer into a category of its own.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Appetizers, Side Dishes
Cuisine: American
Keyword: Meatless Monday, Vegetarian
Servings: 4 Servings
Calories: 151kcal


The Dipping Sauce:

  • 6 tablespoons fat-free plain Greek yogurt
  • 2 tablespoons low-fat mayonnaise
  • ½ teaspoon fresh lime juice
  • 1 teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • 1 tablespoon minced chives

The Mushrooms:

  • 24 baby bella or crimini mushrooms, stems removed
  • 3 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon 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.

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.


From the kitchen of Cookin Canuck | www.cookincanuck.com


Serving: 0.25of Recipe | Calories: 151kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 359mg | Potassium: 581mg | Fiber: 1g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.6mg