Community Pick
Grilled Mushrooms
photo by Bergy
- Ready In:
- 25mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1⁄2 lb whole fresh mushrooms (medium size)
- 1⁄4 cup margarine, melted
- 1⁄2 teaspoon dill weed
- 1⁄2 teaspoon garlic salt
directions
- Thread mushrooms on skewers.
- Combine margarine, dill, and garlic salt; brush over mushrooms.
- Grill over hot heat for 10-15 minutes, basting and turning every 5 minutes.
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Reviews
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I cooked these for July 1. I used brown mushrooms, fresh dill from my garden and used butter instead of margarine. I also chopped up some additional dill to garnish the mushrooms just before serving. Oh boy!. These mushrooms were delicious. You have a good combination of ingredients here Nurse Di. I had never thought of dill and garlic together before. My son is not a lover of mushrooms but he liked these mushrooms. Thank you.
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Tweaks
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These were just incredible. For diet restrictions, I used smart balance light margarine instead of the butter and it worked well. The garlic and dill was just the right touch and I happened to be using mesquite chips with a turkey breast so they also had a delicious smokey flavor. I double skewered each serving to prevent them from rolling as I tried to turn them. Worked like a charm. Thank you Nurse Di for sharing the recipe.
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I don't know how I ever lived without this recipe. My husband and I love mushrooms but usually stir-fry or saute them when we grill. These mushrooms cooked on the grill are excellent. I substituted butter for margarine because we like the flavor. The dill and garlic are great together and this one gets our highest praise. Thanks.
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I cooked these for July 1. I used brown mushrooms, fresh dill from my garden and used butter instead of margarine. I also chopped up some additional dill to garnish the mushrooms just before serving. Oh boy!. These mushrooms were delicious. You have a good combination of ingredients here Nurse Di. I had never thought of dill and garlic together before. My son is not a lover of mushrooms but he liked these mushrooms. Thank you.