Publisher Photo
Publisher Photo
Once reserved for Asian royalty and guarded by warriors, shiitake mushrooms are prized for their rich flavor and meaty texture. Seasoned with oil and herbs, they taste great hot off the grill.—Steven Stumpf, Shiocton, Wisconsin
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 pound fresh shiitake mushrooms
  • 1/4 cup olive oil
  • 1 tablespoon each minced fresh thyme, sage, oregano and basil, combined
  • Salt and pepper to taste

Directions

Remove and discard stems from mushroom caps. Score caps lightly with a sharp knife. Brush both sides with oil. Rub with herbs and sprinkle with salt and pepper.
Grill, cap side down, over medium heat 2-3 minutes on each side; or until juices form in the caps and mushrooms are tender. Serve hot or at room temperature. Yield: 8-10 servings.
Editor's Note: Medium fresh white mushrooms can be substituted for the shiitakes, but do not score them. Thread on skewers to grill.
Originally published as Grilled Mushrooms in Taste of Home August/September 1995, p65

Nutritional Facts

1 each: 54 calories, 5g fat (1g saturated fat), 0 cholesterol, 0 sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 1/2 pound fresh shiitake mushrooms
  • 1/4 cup olive oil
  • 1 tablespoon each minced fresh thyme, sage, oregano and basil, combined
  • Salt and pepper to taste
  1. Remove and discard stems from mushroom caps. Score caps lightly with a sharp knife. Brush both sides with oil. Rub with herbs and sprinkle with salt and pepper.
  2. Grill, cap side down, over medium heat 2-3 minutes on each side; or until juices form in the caps and mushrooms are tender. Serve hot or at room temperature. Yield: 8-10 servings.
Editor's Note: Medium fresh white mushrooms can be substituted for the shiitakes, but do not score them. Thread on skewers to grill.
Originally published as Grilled Mushrooms in Taste of Home August/September 1995, p65

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