Easy-Easy Grilled Mushroom Appetizer

The Recipe: 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 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.

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!

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!
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
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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 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 low-fat Italian dressing and absorption of all the dressing, which doesn't happen, so these numbers are actually high): 54 Calories; 3g Tot Fat; 0g Sat Fat; 3mg Cholesterol; 777mg Sodium; 5g Carb; 1g Fiber; 4g Sugar; 2g Protein.
WEIGHT WATCHERS Old Points 1 & PointsPlus 1 & SmartPoints 2

More Easy Summer Appetizer Recipes

(hover for a description, click a photo for a recipe)
Strawberry Salsa with Sweet-Cinnamon Baked Tortilla Chips Easy Shrimp Bites Bacon-Wrapped Dried Apricots

~ still more appetizer recipes ~

~ still more summer recipes ~

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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