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.