courtesy of Cooking Up A Sale
Grilled mushrooms are big treat around here! We eat them with steak, but they would be delicious on burgers as well. These babies don’t last long at our house…even our kids who “don’t like mushrooms” fight over these.
Sale Ingredients Used:
- fresh mushrooms ($1.50/8oz)
- Meijer brand ketchup ($1.50/36oz)
- Crisco vegetable oil ($3.29/48oz)
- Vidalia onions (48 cents/lb)
8 oz fresh whole white mushrooms, washed and dried
1/2 C vegetable oil
1/4 C ketchup
1 tsp salt
1/2 tsp oregano
1/4 tsp pepper
2 Tbsp Worcestershire sauce
1/2 diced onion
2 garlic cloves, minced OR 1/4 tsp garlic powder
Mix all ingredients except mushrooms in a gallon ziploc bag. Add mushrooms to the bag. Refrigerate at least 4 hours, turning occasionally to ensure that all mushrooms are coated and marinating. Thread onto two soaked wooden skewers or metal skewers. Grill, covered, over medium heat 10-15 minutes, depending on the size of your mushrooms. Turn halfway through grilling time. Serve whole alongside steaks, or slide them off the skewers and chop roughly to use as a topping for steak or burgers.
Options and Tips
- Soak skewers in cold water 30 minutes or more before threading the mushrooms. This helps prevent splintering while threading, and burning while grilling.
- When threading the mushrooms, try to put all the larger ones on one skewer and the smaller ones on the other skewer. Cooking time for the larger size mushrooms will be longer, so this will ensure that all the mushrooms on one skewer will be cooked to perfection at the same time.
- We almost always double the recipe at our house.
Find even more recipes that match-up with this week’s meijer sale- Recipe Round-up
Lisa DeBoer is a West Michigan wife and mother who loves to spend time in the kitchen. She enjoys the challenges of menu-planning around grocery sales and creating delicious food using on-sale ingredients. Lisa blogs about two of her favorite topics ~ FOOD, and saving money on groceries ~ at www.cookingupasale.blogspot.com.