Mushrooms brushed with olive oil and seasoned with salt, pepper & dill. Your perfect summer side dish!
Summer has finally arrived and it’s time for grilling. These grilled mushrooms are a family favorite, and I never ever have leftovers.
My favorite meals are the ones where everything can be done on the grill. The other night we ate these mushrooms with grilled asparagus, organic chicken sausages and watermelon for dessert. Oh yum, I’m getting hungry just thinking about it all over again!
For the asparagus I simply cut the tough ends off, drizzled with olive oil, and seasoned with lemon pepper and salt. The sausages I grilled as is, nothing fancy. For the mushrooms follow the recipe below. Hover over any picture to pin this one, you’ll definitely want to keep it in your summer grilling arsenal bag.
- 1 package whole mushrooms (16 oz)
- 2-4 Tbsp olive oil
- Gently rinse & rub off any dirt from the mushrooms. Thread them onto grilling skewers. Pat the mushrooms dry if any water remains.
- Brush olive oil on all sides of the mushrooms. Generously season with salt, pepper and dill.
- Grill over med-low heat for 3-4 minutes or until mushrooms start to brown. Flip over and cook on the other side. Serve warm.