As we continue to spend more days by the pool, and do more of our cooking on the grill, I have made a goal to get creative with our dinners. I am currently on a no-carb kick with my husband, so that means lots of meat and veggies for us. I get tired of just sauteing or steaming vegetables with a variety of meats, so I’ve turned to the grill. No only do I have a DELICIOUS recipe for marinated mushrooms, but my sponsors at Clorox have an excellent trick to getting the grill clean between uses.
Before firing up the grill it is important to make sure the rack is clean enough to put food onto. I personally get a little grossed out if I open up the lid only to find all of the remnants from our last grill-cooked meal. Whether you are cleaning up before or after your meal, I have found the Clorox® Scrub Singles (Kitchen Pads) to be an excellent cleaner on and off the grill.
While many people just use their trusty ol’ grill brush to clean in between uses, I take comfort in knowing a cleaning product has actually been applied, before placing my food on the grill. The Clorox® Scrub Singles work great because they are food-safe and they are a scrubbing pad loaded with Clorox® cleaner. All you need to do is wet the pad to activate cleaner, and get to scrubbing. For light kitchen usage you can definitely opt to save the Scrub Singles and use again. If the grill is extra grimy then you may want to call it good after one use.
Now that the grill is ready for cooking, let’s talk mushrooms. I haven’t always been a fan of mushrooms, but I recently decided that it isn’t the mushrooms I don’t like – it’s they way they are often prepared. The texture can get to me and too often they aren’t seasoned well. After trying grilled (and marinated) mushrooms at a family reunion I decided I am a fan! It’s all about the seasoning and cooking method!
Give my marinade a try, pop them straight onto your now-clean grill, and let me know what you think!
- 16 oz mushrooms, wiped clean with a paper towel
- 1 Tbs white distilled vinegar
- 2 Tbs olive oil
- 3 cloves garlic, minced
- 2-3 leaves of fresh basil, chopped small (or cut with scissors like I do)
- Combine all ingredients in a medium-sized bowl and allow to sit for 10-15 minutes. You can skip the waiting period if you're antsy to eat. I just like to give my mushrooms time to collect all of the flavors.
- Place mushrooms directly on a preheated grill over medium-high heat. Cook for about 15 minutes, occasionally flipping.
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