You may be surprised how much you like Grilled Beets, even if you’ve never had a beet before. Not only do they add great color and flavor to the grill, they are super nutritious.
Grilled mushrooms embarrassingly (for someone ‘famous’ for their meat cooking) is my most requested menu item, usually as the vegetarian or vegan option.
The recipe is colorful with the use of fresh cilantro and red chili.
Perfect for any grill, this is a flavorful option that is flexible.
1 tablespoon olive oil
1/2 tablespoon toasted sesame oil
1/4 cup shaoxing rice wine
2 tablespoons soy sauce
3 cloves garlic, minced
1 inch (2cm) ginger, minced
2 sprigs cilantro, minced
1/2 red chili, minced
8 large or 16 small mushrooms
Combine the olive oil, toasted sesame oil, shaoxing rice wine, soy sauce, garlic, ginger, cilantro, and chili.
Remove the stalk from the mushrooms and clean the heads.
On a preheated medium grill, cook the mushrooms open side-down (the side the stalk was removed from) until there are well defined grill marks, 5 to 10 minutes.
Turn the mushrooms over and add 1 teaspoon dressing to each mushroom (this uses about half of the dressing). Cook for another 10 to 15 minutes.
To serve, the dressing can be brushed on the mushrooms to give them a glossy appearance, or can be drizzled on/around the mushrooms, or a combination of the two.