On a recent trip to the Growing Roots Farmers Market in Malvern, Pennsylvania, I found beautiful mushrooms at B & H Organic Produce. I bought a bag of shiitake and a bag of cremini (also called baby bella or brown) mushrooms.

Ed will tell you that I look for any excuse to add mushrooms to something. He’s not wrong. So he was particularly amused when I got home and told him that these mushrooms had ‘spoken’ to me. He knew that they hadn’t but they were too beautiful to pass up.

Ed was preparing Josphine’s Beef Spiedini – one of his favorite recipes that his mom made when he was a child – that night. I knew that these mushrooms would pair well with the grilled skewered meat.

Instead of sautéing them on top of the stove, I thought they’d be better grilled alongside the beef. After cleaning them, I cut them into quarters and tossed them in olive oil, minced garlic, chopped thyme (rosemary would be good as well), salt and pepper. Since they are too small to go directly on the grate, they went in a grill basket for cooking. 

Once off the grill, I quickly shaved fresh Pecorino-Romano over the mushrooms with a microplane. I wanted the grated cheese to lightly coat the mushrooms.  

We are fortunate that we live in the same county as Kennett Square, the Mushroom Capital of the World. Over half of the mushrooms grown in the United States come from area surrounding Kennett Square in southern Chester County. As such, we are fortunate to have access to many types of fresh mushrooms. 

These were particularly delicious and were the perfect side to accompany the skewered beef. They’d be delicious with any grilled meat or fish as well. Leftover mushrooms are a great addition to an omelette, too.

Grilled Mushrooms

 

Grilled Mushrooms
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Recipe type: Side
Author:
Serves: 4
Ingredients
  • 1 pound assorted fresh mushrooms, such as shiitake or cremini (also called baby bella or brown)
  • 1 tablespoon olive oil
  • 3 medium garlic cloves, minced
  • ½ teaspoon chopped fresh thyme (see Notes)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons grated Pecorino-Romano Cheese
Instructions
  1. Clean mushrooms and cut them into quarters. It’s okay to keep the stems.
  2. Add mushrooms to a medium bowl. Toss with olive oil (you may need more or less than 1 tablespoon – they should be lightly coated). Toss with garlic, thyme, kosher salt and freshly ground black pepper.
  3. Preheat a gas grill to medium-high. Add mushrooms to a grill basket in a single layer.
  4. Cook (with the lid down), stirring occasionally, about 10 to 12 minutes. The mushrooms are done when they have shrunk a bit and are tender.
  5. Transfer mushrooms to a shallow bowl or platter. Grate Pecorino-Romano cheese over the mushrooms with a microplane or sprinkle with previously grated cheese.
  6. Serve warm.
Notes
* You can use rosemary in place of thyme or use a mixture.
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