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Champignons on skewers in mayonnaise marinade

Author
Cookinero 20 Apr 2025
4820
Champignons on skewers in mayonnaise marinade

Champignon shashlik is an appetizer that you can treat yourself to all year round. Baked mushrooms can be prepared for the New Year and any other holiday, this simple dish will not take much of your energy.

How to cook Champignons on skewers in mayonnaise marinade

Step 1

Champignons on skewers in mayonnaise marinade

Cut each mushroom in half. If the stems seem too long, trim them.

Step 2

Champignons on skewers in mayonnaise marinade

Transfer the mushrooms to a bowl or cup - there should be some free space left in it. Sprinkle the mushrooms with spices: they give the dish taste and the necessary piquancy. The amount and type of seasoning depends on your preferences.

Step 3

Champignons on skewers in mayonnaise marinade

Add mayonnaise to the container with mushrooms, spread it over the surface with a spoon, then mix thoroughly. It is important not only to distribute the spices evenly, but also to ensure that each champignon is soaked in mayonnaise. Leave the mushrooms to marinate for 30-40 minutes.

Step 4

Champignons on skewers in mayonnaise marinade

Turn on the oven to let it warm up and return to the mushrooms. Remove them from the marinade and thread them onto skewers - each one will easily hold 4-6 champignon halves.

Step 5

Champignons on skewers in mayonnaise marinade

Place the skewers with the mushrooms on the edges of the baking dish so that the mushrooms do not touch the sides and bottom. Bake the “shashlik” in the oven at about 180 degrees for 20-25 minutes. The finished mushrooms can be eaten immediately hot, but they do not lose their taste even when cold.

Champignons on skewers in mayonnaise marinade - FAQ About Ingredients, Baking Time and Storage

Yes, Greek yogurt makes a great lower-fat substitute for mayonnaise. It will still provide a creamy texture but with less oil. Just ensure it's plain and unsweetened.
The mushrooms can be stored in the marinade in an airtight container in the fridge for up to 24 hours, but for best texture, cook within 2-4 hours.
Absolutely! Substitute mayonnaise with a vegan mayo or a mixture of olive oil and tahini for a dairy-free and egg-free version.
Yes, grilling works wonderfully. Thread the marinated mushrooms onto skewers and grill over medium heat for 12-15 minutes, turning occasionally for even charring.
They go great with a fresh green salad, roasted vegetables, or as part of an appetizer platter with dips like hummus or tzatziki.
Freezing isn't recommended as mushrooms become rubbery when thawed. It's best to enjoy them fresh or store leftovers in the fridge for up to 2 days.
This recipe is already low-carb! Just be mindful of any added sugars in store-bought mayonnaise or seasoning blends.
Use metal skewers for even cooking, or soak wooden skewers in water for 30 minutes before threading to prevent burning in the oven.
Absolutely! Bell peppers, cherry tomatoes, or zucchini make colorful additions - just cut them to similar sizes for even cooking.

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