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.


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 or non-fat (any ol' cheap bottle of Italian dressing 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!

Stovetop Option: I've also cooked the mushrooms on the stove, when the grill is busy with the main course. They're good, just not 'quite' as good as cooked on the grill.

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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Wow...I'm doing these on the grill tonight. One question. Do you leave the lid of the grill open or closed? Thanks.
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.
No grill...stovetop or oven suggestions?
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!
OMG this is brilliant.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna