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!
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.
EASY-EASY GRILLED MUSHROOMS
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.
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