Grilled Marinated Mushrooms with Cajun Mustard Ranch Sauce

Grilled Marinated Mushrooms
Grilled Marinated Mushrooms. The Clorox Company
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Serves 4 to 6 as an appetizer
This recipe can be served as an appetizer before the big game or as an accompaniment to a thick charcoal grilled steak. When the mushrooms are gone, be sure and save the sauce. The Cajun Mustard Ranch sauce will not only score on mushrooms, but is a great sandwich topper and a delicious dip for all grilled foods.

What You'll Need

  • 1 pound/450 g white mushrooms (or favorite variety)
  • Marinade:
  • 1 1/2 cup/360 mL butter
  • 1/2 cup/120 mL soy sauce
  • 3 tablespoons/45 mL olive oil
  • 2 1/2 tablespoons/37.5 mL balsamic vinegar
  • 3/4 teaspoon/4 mL sugar
  • 3/4 teaspoon/4 mL garlic powder
  • 3/4 teaspoon/4 mL ginger
  • 3/4 teaspoon/4 mL paprika
  • 3/4 teaspoon/4 mL black pepper
  • 3/4 teaspoon/4 mL oregano
  • Cajun Mustard Ranch Sauce:
  • 3/4 cup/180 mL mayonnaise
  • 1/4 cup/60 mL Dijon mustard
  • 4 teaspoons/20 mL Worcestershire sauce
  • 1 teaspoon/5 mL Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
  • 1/4 teaspoon/1.25 mL black pepper
  • 1/4 teaspoon/1.25 mL red pepper

How to Make It

  1. In a sauce pan melt butter. Add remaining ingredients and mix well until warm.
  2. Pour marinade over mushrooms and let them soak at room temperature for 45 minutes.
  3. Build a charcoal fire for direct grilling. Remove mushrooms from the marinade and grill over coals for 3-5 minutes on each side or until they soften. Baste mushrooms with marinade during the cooking process. Remove from grill and serve.
  4. To save remaining sauce, store in a GladWare® Container.

    Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal