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Grilled Butter Basted Mushrooms

This is a simple side-dish that can be served with many different dinner entrees. We are using both thyme and oregano as added flavorings but you can use whichever herbs or spices compliment your main dish when grilling these butter-basted mushrooms. You can assemble the skewered mushrooms ahead of time, making them an even more convenient choice when company’s coming.
Preparation
1. If using wooden skewers, pre-soak for one hour

2. Pre-heat the Memphis Pellet Grill to 350 F

3. Brush any visible dirt off the mushrooms and thread the cleaned mushrooms onto the skewers.

4. Mix together the melted butter, thyme, oregano and garlic granules. Brush the butter mixture over the skewered mushrooms and place on the pre-heated grill. Close the lid and grill, turning and basting the mushrooms with the herbed butter every three or four minutes (sixteen minutes total grilling time).

5. For those who own a Direct Grill Insert: Use the Open Flame 2 setting. Metal skewers work best with the insert. Grill for the first 8 minutes directly above the insert and then move the mushroom skewers off to the side for the remainder of the grilling time. When it’s time to baste the mushrooms move the skewers off to the side, away from the flame, to avoid flair-ups.

Ingredients
4C medium sized mushrooms (about ½ lb)
¼ C butter, melted (1 stick)
1 tsp dried thyme leaves
1 tsp dried oregano
½ tsp garlic granules
¼ tsp Kosher salt
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