Barbecued Mushrooms With Baby Corn Salad Recipe

Recipe By Slurrp

These barbecued mushrooms with baby corn salad are a delicious vegetarian option for your barbecue. The mushrooms are marinated in a flavorful mixture of balsamic vinegar, garlic, and herbs, then grilled to perfection. The baby corn salad adds a refreshing crunch and sweetness to the dish. Serve these barbecued mushrooms as a side dish or as a main course for a vegetarian barbecue feast.

4.3
29 Rating -
Rate
Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Barbecued Mushrooms With Baby Corn Salad
plan
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ingredients serve

Ingredients for Barbecued Mushrooms With Baby Corn Salad Recipe

  • 125 gram Mushrooms
  • 0.06 cup Balsamic Vinegar
  • 1/2 tablespoon Olive Oil
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Fresh Thyme Leaves
  • As required Salt And Pepper To Taste
  • as needed Baby Corn Salad
  • 50 gram Baby Corn, Halved Lengthwise
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.13 Ucumber, Diced
  • 0.06 Ed Onion, Thinly Sliced
  • 1/2 tablespoon Chopped Fresh Parsley
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • As required Salt And Pepper To Taste

Directions: Barbecued Mushrooms With Baby Corn Salad Recipe

Cooking Directions

  • STEP 1.Preheat the barbecue to medium heat.
  • STEP 2.In a bowl, whisk together balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.
  • STEP 3.Place the mushrooms in a resealable bag and pour the marinade over them. Seal the bag and let the mushrooms marinate for 30 minutes.
  • STEP 4.Remove the mushrooms from the marinade and thread them onto skewers.
  • STEP 5.Place the skewered mushrooms on the barbecue and cook for about 8-10 minutes, turning occasionally, until they are tender and lightly charred.
  • STEP 6.While the mushrooms are cooking, prepare the baby corn salad by combining baby corn, cherry tomatoes, cucumber, red onion, and parsley in a bowl.
  • STEP 7.Drizzle the salad with olive oil and lemon juice, and season with salt and pepper to taste.
  • STEP 8.Serve the barbecued mushrooms with the baby corn salad and enjoy!

Cooking Tips

  • Choose firm and fresh mushrooms for grilling to ensure they hold their shape and texture.
  • Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the barbecue.
  • Feel free to add other vegetables to the baby corn salad, such as bell peppers or avocado, for extra flavor and color.

Storage and Serving

  • Leftover barbecued mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the mushrooms in a preheated oven at 350°F for about 10 minutes or until warmed through.
  • Serve the barbecued mushrooms as a side dish or as a main course with grilled vegetables and crusty bread.
Nutrition
value
676
calories per serving
10 g Fat50 g Protein92 g Carbs76 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    50g
  • Carbs
    92g
  • Fiber
    76g

MacroNutrients

  • Carbs
    92g
  • Protein
    50g
  • Fiber
    76g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    141mg
  • Iron
    20mg
  • Vitamin A
    359mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    2mg
  • Vitamin B9
    149mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    57mg
  • Vitamin E
    < 1mg
  • Copper
    7mcg
  • Magnesium
    370mg
  • Manganese
    3mg
  • Phosphorus
    1460mg
  • Selenium
    18mcg
  • Zinc
    17mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp