Easy-Easy Grilled Mushroom Appetizer

My favorite easy summer appetizer, a real crowd pleaser, just fresh mushrooms cooked in Italian dressing over a hot grill. For the cook? Totally easy, just two ingredients. For the health-conscious eater? This mushroom appetizer recipe is also low-cal and low-carb! For the taste-hungry foodie? On the grill, these mushrooms get all dark and syrupy. So good!
Easy Easy Grilled Mushroom Appetizer ♥ KitchenParade.com, just two ingredients and a few minutes on the grill. A total crowd pleaser! Easy clean-up too. Low Carb. Low Cal.

Easy Summer Recipes ♥ KitchenParade.com, a collection of easy-to-remember and memorable recipes especially for summer. Less cookin'. More livin'. It's the summer's motto!
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The Essence of Summer Easy!

When I first launched the new collection of easy summer recipes back in 2009, 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 something this easy a "recipe") comes from a great cook. He wraps his mushrooms in foil packets, then cooks them on the grill for an hour or more on a Big Green Egg smoker-grill.

Happy accident, when I made the mushrooms for the first time myself, oops, no foil. So I used a cast iron skillet. And honestly? Cast iron is my go-to way to cook these mushrooms ever since.

Easy Easy Grilled Mushroom Appetizer ♥ KitchenParade.com, just two ingredients and a few minutes on the grill. A total crowd pleaser! Easy clean-up too. Low Carb. Low Cal.

So easy and I adore how the looks, all rustic and simple. Once the mushrooms are done, I put the skillet right in the middle of the table and pass out skewers. Stab away, people! This is communal eating at its best. And don't be surprised if people who don't usually eat mushrooms like this easy appetizer!


Hands-on time: 5 minutes
Time to table: about 30 minutes
Serves 8
  • 1 pound (454g) fresh mushrooms, washed and trimmed
  • 16 ounces (475ml) Italian dressing, regular or low-fat or non-fat

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. The dressing should bubble and thicken, coating the mushrooms and turning a golden color.

To serve, place the skillet in the center of the table with skewers on the side. Stab away and 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.

ALANNA's TIPS Don't worry, any ol' cheap bottle of Italian dressing will do. I'm partial to a low-fat or non-fat dressing, it makes for very satisfying eating for only a few calories. You'll find more recipes that give purpose to keep a bottle or two on hand here, Italian dressing. You know how a little smoke on the grill really makes a difference in burgers? It's one of my Ten Tips for Better Burgers! A little smoke on the grill really adds to these mushrooms as well.
NUTRITION INFORMATION Per Serving (assumes non-fat Italian dressing and absorption of half the dressing): 25 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 322mg Sodium; 4g Carb; 1g Fiber; 3g Sugar; 2g Protein.

WEIGHT WATCHERS POINTS Old Points 0 & PointsPlus 1 & SmartPoints 1 & Freestyle 1

More Easy Summer Appetizer Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Strawberry Salsa with Sweet-Cinnamon Baked Tortilla Chips Easy Shrimp Bites Bacon-Wrapped Dried Apricots
~ more easy summer appetizer recipes ~
~ still more appetizer recipes ~
~ still more summer recipes ~

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If you like Kitchen Parade's recipes, for more scratch cooking recipes using whole, healthful ingredients, visit A Veggie Venture, my food blog, home to the Alphabet of Vegetables where there's a vegetable in every recipe and vegetables in every course.

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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. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2009, 2016, 2017 (repub) & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous5/21/2009

    Wow...I'm doing these on the grill tonight. One question. Do you leave the lid of the grill open or closed? Thanks.

  2. 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.

  3. Anonymous5/21/2009

    No grill...stovetop or oven suggestions?

  4. 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!

  5. Anonymous5/21/2009

    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