Spicy Grilled Mushrooms

CLean the mushrooms. If the mushrooms are large, slice them in half.

In a medium bowl, whisk together the soy sauce, Worcestershire and the chili with garlic sauce. Twenty minutes prior to grill time, add your cleaned mushrooms to your marinade and toss until all are coated. Toss a few more times during the 20-minute marinade. Heat your grill to high, skewer your mushrooms and cook for about 4-5 minutes per side or until cooked to your preferred doneness, which would depend on the size of your mushrooms.

Bring your remaining marinade to a quick boil and spoon over your mushrooms. Serve.

Colleen’s Notes: Chili with garlic sauce is one of my favorite ingredients in so many dishes; I pick that over Sriracha any day—the levels of flavor and what you can do with it are amazing! If you do not have access to it you can make your own, or you can just add in place of that 1 tablespoon olive oil, 1 teaspoon red pepper flakes and 1 clove of minced garlic to the marinade. Let the olive oil, red pepper flakes and minced garlic steep together for 20 minutes for best flavor before you use it.

I am sure this marinade would liven up just about any kind of mushroom you would want to grill. If your mushrooms are tiny, leave them whole. Let me know what you do with it and let me know if someone special loved this as much as my man did.