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!
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.
Just like one of the Ten Tips for Better Burgers, a little smoke on the grill really adds as well.
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.
Nutrition estimate assumes low-fat Italian dressing and absorption of all the dressing, which doesn't happen.More Easy Summer Appetizer Recipes
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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