Best Little Grilled Mushroom Bites Recipes
17 EASY MUSHROOM APPETIZERS
These mushroom appetizers are perfect for any party! From pizza to dip to stuffed mushrooms, everyone will go nuts for these tasty bites.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mushroom appetizer in 30 minutes or less!
Nutrition Facts :
MUSHROOM BACON BITES
This is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we have a big cookout, they're always a hit...but they make a nice little "extra" for a family dinner, too. -Gina Roesner, Ashland, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- Wrap each mushroom with a piece of bacon; secure with a toothpick. Thread onto metal or soaked wooden skewers; brush with barbecue sauce., Grill, uncovered, over indirect medium heat for 10-15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.
Nutrition Facts : Calories 82 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
BISTRO-STYLE GRILLED MUSHROOM SLIDERS
Whether you are looking for a new meal for the vegetarian in your life, or just trying to shake up your party menu, these easy, tasty mushroom sliders are the recipe for you. A savory marinade of mustard, vinegar, soy and Worcestershire gives these little creminis tons of flavor, and the sweet grilled shallots and funky Gruyère cheese give it an extra kick that will make you think you've stepped into your local bistro.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 12 sliders
Number Of Ingredients 12
Steps:
- Place the mushrooms in a medium bowl or baking dish. Mix the olive oil, soy sauce, vinegar, Worcestershire sauce and 1 tablespoon of the Dijon in a small bowl or measuring cup. Pour the marinade over the mushrooms, flipping to make sure each is coated. Let marinate for 30 minutes at room temperature.
- While the mushrooms are marinating, prepare a grill or grill pan for medium-high heat. Lightly oil the grill grates with olive oil, then place the shallots on the grill and grill on both sides until they are softened, charred around the edges and have grill marks, 2 to 3 minutes per side. Remove the shallots to a plate or work surface.
- Next add the split rolls to the grill, cut-side down. Grill, in batches if necessary, until they have grill marks, 45 to 60 seconds, then remove to a platter or work surface.
- Place the mushrooms stem-side down on the grill. Cook until the mushrooms start to develop grill marks and soften and brown all over the bottom, 4 to 6 minutes. Flip the mushrooms and cook until browned and softened on the bottom, 4 to 6 minutes. Flip again (to stem side down), turn off the heat, add the cheese, if using and cover (use a large metal bowl or aluminum foil on a grill pan) until the cheese is melted, 1 to 2 minutes.
- While the mushrooms cook and cheese melts, mix the remaining 2 tablespoons Dijon and the mayonnaise together. Dividing evenly, spread the mixture on both toasted halves of the rolls. Add the grilled shallots to the top half of the rolls, and the tomatoes and lettuce to the bottom halves. Transfer your mushrooms to the rolls, dividing evenly. Close the sandwiches, using a toothpick to secure if desired.
LITTLE GRILLED MUSHROOM BITES
Here's a wonderful and versatile hors d'oeuvres that's prepared on the grill. The mushrooms can be partly grilled and stuffed ahead of time. Simply grill to finishe cooking and heat through just before serving. Recipe found in Andrea Chesman's The Vegetarian Grill.
Provided by Dreamer in Ontario
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a medium-hot fire in the grill with a vegetable grill in place.
- Remove stems from mushrooms and hollow out the caps (reserve stems and trimmings).
- Brush both sides of mushroom caps with olive and sprinkle inside of caps with salt and pepper.
- Grill mushrooms, hollow side down, until partially cooked (about 5 minutes) and set aside.
- Combine reserved mushroom stems and trimmings with remaining olive oil and garlic and toss to coat well.
- Grill, tossing frequently, until lightly cooked (about 5 minutes).
- Finely chop the mushroom pieces and garlic, either by hand or with a food processor.
- Combine in medium-sized bowl with the breadcrumbs, cheese, sherry and herbs (if using).
- Season to taste with salt and pepper.
- Stuff into the mushroom caps, mounding up the filling and pressing with your fingers to pack tightly.
- Grill stuffed mushrooms, stuffing side up, until the mushrooms are completely cooked and the cheese is melted (about 10 minutes).
- Serve hot or warm.
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