Easy-Easy Grilled Mushroom Appetizer

My favorite easy summer appetizer and a real crowd pleaser, too. Better still, about this mushroom appetizer recipe? It's also low-cal and low-carb!

A special collection of easy summer recipes
published throughout the summer of 2009.
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When I launched the new collection of easy summer recipes, this easy appetizer recipe -- just two ingredients! -- was exactly what I had in mind. It's not just easy, it's a hit!

The recipe (if you can call it that) comes from a great cook, especially on a Big Green Egg smoker-grill. He wraps them in foil packets and cooks for an hour or more.

Happy accident, when I made the mushrooms for the first time since last year, oops, no foil. So I used a cast iron skillet and honestly, that's my go-to way to cook these mushrooms now and forever.

ALANNA's TIPS Surprise, surprise: even people who don't usually eat mushrooms like this easy appetizer! Just like one of the Ten Tips for Better Burgers, a little smoke on the grill really adds as well.

EASY-EASY GRILLED MUSHROOMS

Hands-on Time: 5 minutes
Time to table: about 30 minutes
Serves: about 8
  • 1 pound fresh mushrooms, washed and trimmed
  • 16 ounces Italian dressing, regular or low-fat (any ol' cheap bottle will do)

In a large heat-proof skillet, arrange the mushrooms in a single layer. Cover with the Italian dressing. Place on a hot grill with the lid closed for about 25 minutes, stirring after 15 minutes. To serve, place in the center of the table with skewers on the side. Enjoy!

NUTRITION ESTIMATE Per Serving: 54Cal; 3g Tot Fat; 0g Sat Fat; 3mg Cholesterol; 777mg Sodium; 5g Carb; 1g Fiber; 4g Sugar; 2g Protein; Weight Watchers 1 point Nutrition estimate assumes low-fat Italian dressing and absorption of all the dressing, which doesn't happen.

More Easy Summer Appetizer Recipes

(hover for a description, click a photo for a recipe)
Easy Radish Spread Cream Cheese-Chutney Spread Olivada with Mozzarella & Pimento.

~ still more appetizer recipes ~

~ still more summer recipes ~

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes.
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Your Comments:

Wow...I'm doing these on the grill tonight. One question. Do you leave the lid of the grill open or closed? Thanks.
Anonymous Anonymous on 5/21/2009
 
Ha - that's exactly how I reacted when I first heard about these mushrooms! The mushrooms cook with the grill closed, I'll clarify that in the instructions, thanks for pointing it out.
Blogger Alanna on 5/21/2009
 
No grill...stovetop or oven suggestions?
Anonymous Anonymous on 5/21/2009
 
Ha - no grill. How about a hot oven, say 400F? Or let simmer on the stovetop, though if it were me, I'd cover on the stovetop. If you try either of these, let me know how it goes!
Blogger Alanna on 5/21/2009
 
OMG this is brilliant.
Anonymous Anonymous on 5/21/2009