If there’s one thing that crosses my mind when I see a grill, it’s “I gotta throw some mushrooms on there!” Living in an apartment in Brooklyn doesn’t allow for much grilling in the summer but we’ve got friends in rural places. Whenever we visit our Staten Islanders we’re chopping veggies and marinating meat before even saying hello to everyone.
There’s something about the dry heat that cooks mushrooms up so perfectly; you can’t get that from a pan or conventional oven. The quickest way I know of making the perfect mushrooms for that grilled filet mignon steak is to throw them on the grill, no oil, no seasoning, nothing. Let them cook until they’ve shrunk to about half their size and then toss them in butter and salt. That’s it. Even if you hate mushrooms, you’ll go crazy over this ridiculously simple side dish.
When we have a little time and get to get a little creative, we like to make keto bacon mushroom skewers. Grab a couple of friends to help you spear some ingredients and throw them on the grill. This recipe is simple and fun to eat! You can slide any extra veggies you want on to the bacon mushroom skewers but you get the prettiest effect when it’s simply mushrooms and bacon.
The season we used on the skewers is called Sweet Mesquite by Kirkland that you can find at Costco. It’s a mixture of sweet, salty and spicy and pairs very well with a smokey, bacon skewer. If you don’t have that, Bacon Molasses by McCormick works well and can be found in lots of supermarkets.
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