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Grilled mushrooms
Grilled champignons have a completely new unusual taste. Roasted crust, on the one hand, and very juicy spicy flesh. It can be just a side dish for barbecue, or it can be a great appetizer.
How to cook Grilled mushrooms
Step 1
Rinse the mushrooms and place in a marinating container. Pour in soy sauce, add thyme, finely chopped chili pepper. Close the container with a lid and shake. Leave to marinate for 20 minutes.
Step 2
Put the mushrooms on the grill and fry on both sides. When the mushrooms begin to wrinkle, you can remove.
Step 3
Put the mushrooms, sprinkle with crumbled feta and herbs. Enjoy your meal!
Grilled mushrooms - FAQ About Ingredients, Baking Time and Storage
Yes, you can use portobello, cremini, or shiitake mushrooms as alternatives. Adjust grilling time based on thickness.
Marinated mushrooms can be refrigerated for up to 24 hours for deeper flavor, but avoid exceeding this to prevent texture changes.
Yes, try crumbled tofu, vegan feta, or nutritional yeast for a dairy-free option.
Yes, use a stovetop grill pan or broiler, flipping halfway for even cooking.
Skip the feta or use a low-carb cheese substitute, and serve with leafy greens instead of bread.
Rosemary, oregano, or parsley add great flavor. Fresh basil also works for a lighter touch.
Yes, but they may become softer. Freeze in an airtight container for up to 1 month. Reheat in a pan for best texture.
Top with grilled chicken, chickpeas, or serve alongside quinoa for a protein boost.
Quickly sauté in a pan over medium heat or warm in the oven at 350°F (175°C) for 5-10 minutes to retain texture.
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