Thursday, May 29, 2014

The Best Mushroom Kebobs

Earlier this week, I found ribeye steaks on Manager's Special at Kroger.  They were a little over $5 each and normally priced around $10.  Score!  We maybe eat steak 3 times a year, mainly because of price, and secondly, because I'm just not a big fan of red meat.  So anyways, I knew I wanted to make a corn recipe a friend had shared, but wanted something else to grill.  We made a medley of grilled veggies last week and the mushrooms were my favorite, so I decided to just do mushrooms this time.  I googled a grilled mushroom recipe and the first one I looked at on Taste of Homes' website was this one and I had all the ingredients.

The case:

Mushroom Kebobs
Adapted from:  Taste of Home

  • 16 oz mushrooms
  • 2 sticks butter, melted
  • 1 teaspoon garlic salt
  • 1 teaspoon dried dill
  • 1 lemon
  • 1/8 cup grated Parmesan cheese  (buy from the deli refrigerated section)
  1. Clean mushrooms.  Pull out stem.
  2. Skewer mushrooms.  
  3. Mix butter, garlic salt, dill, and juice from 1/2 lemon.  Brush over both sides of mushrooms.
  4. Grill over medium high heat for 15 minutes, turning and basting with leftover marinade every 5 minutes.
  5. Sprinkle with cheese.

The ruling:
Absolutely amazing!!!!  Best mushrooms I've ever had.  The only problem with this recipe is that I should have made a lot more and I mean a lot more.  My 18 month old ate these like they were candy, which didn't leave near as many as Michael and I wanted.  Speaking of which, have I mentioned that I am the luckiest woman alive?  I sampled one of these while we were waiting on the steaks to rest.  Soooo good.  Then Michael said, "You know what would be really good?  What if we sprinkled some of the Parmesan over them."  I'm telling you he is pure genius!  Well, at least he has his moments, and this was definitely one!  

Stars: 5 definitely
Make again? Tomorrow sounds go

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