Today's Chargrill Chat is about grilled mushrooms. I love cooking mushrooms on the barbecue and I've included two easy recipes in this newsletter.


1. Barbecue Mushrooms..

2.Barbecued mushroom sandwich.

3. Barbecued Mushroom, Pork and Apple Burger

4. Some Facts About Mushrooms

5. Barbecue Tip

Barbecued Mushrooms

I like grilling mushrooms on my barbecue and I particularly like cooking the large open cap mushrooms because they have a 'fuller' flavor. The larger the mushroom the more mature it is in flavor. Mushrooms range from small closed cap to the large open cap variety.

I've a number of recipes for stuffed mushrooms and kebab, as well as different types of mushroom burgers. Last month I came across a recipe for a grilled mushroom sandwich and tried it out and it was absolutely delicious. It was a conventional oven recipe but I thought that it would be just as good on the barbecue. I've changed it slighty as some of the ingredients weren't readily available.

The second recipe is for a mushroom, pork and apple burger. You might have had a pork and apple burger before but I've included this recipe because the mushroom gives an extra dimension to a standard burger. If you make your own beef burgers, try adding finely chopped mushroom to the recipe.


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Barbecued Mushroom Sandwich

Serves: 6

Preparation time: 10 minutes

Cooking time: 15 minutes

  • 6 Large white open cap mushrooms
  • 8 ounces (250g) softened, unsalted butter
  • 6 sun-dried tomatoes
  • 1 red chilli, finely chopped
  • 2 garlic gloves, crushed
  • 1 tablespoon fresh, chopped parsley
  • Salt and freshly ground black pepper
  • Dijon mustard
  • Bunch of watercress, picked and washed
  • 6 Burger buns

1. Remove the stalks from the mushrooms, finely chop and put into a bowl.

2. Add the sun-dried tomatoes, chilli, garlic and parsley to the bowl. Season with salt and pepper and mix all the ingredients together.

3. Spoon the mixture over the mushrooms.

4. Place the mushrooms on a barbecue over medium hot coals and grill for about 10 to 15 minutes.

5. While cooking, cut the burger buns and spread the Dijon mustard over each half. Then lay the watercress over the bottom half of each bun.

6. When cooked, place the mushrooms on top of the watercress and put the top half of the burger bun on top of the mushroom. Serve at once.

Barbecued Mushroom, Pork and Apple Burgers

Serves: 6

Preparation time: 10 minutes

Cooking time: 20 minutes

  • 1 ΒΌ pound (575g) minced pork
  • 1 small onion, finely chopped
  • 8 ounces (225) open cap mushrooms, very finely chopped
  • 2 ounces (50g) fresh breadcrumbs
  • 8 ounces (225g) cooking apples, peeled, cored and very finely chopped
  • 1 small egg, beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 6 Burger buns

1. Place all of the ingredients together in a large bowl and mix together.

2. With floured hands shape the mixture into 6 burgers. Cover and chill until ready to use.

3. Cook over hot coals for about 10 minutes each side. Ensuring that the burger is cooked through.

4. Serve on the burger buns.

Some Mushroom Facts

Low in Calories - less than 30 calories (110kj) per 4 ounce (100g). Useful in slimming diets as mushrooms provide some fiber which promotes the 'satiety' factor.

Vegetable Protein - mushroom protein is distinctly superior to other vegetable proteins because of its essential amino acid content.

Good Source of Minerals - Particularly potassium which is a great asset to the elderly as their diet tends to be restricted.

Good Source of Vitamins - Vegans should note that mushrooms and yeast are their sole sources of vital B12.

Low in Salt - Solves the 'taste' problems of a low-salt diet. Mushrooms add flavor to food cooked without salt.

Low in fat and No Cholesterol - Excellent eating for a healthy heart.

Barbecue Tip

Fresh mushrooms need careful handling as the bruise easily and nutrients can be lost. So always handle mushrooms with care.


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