One of the best things in the world is grilling at night. Something about the mix of the cool air, dark sky, and brightly lit, red hot charcoal is almost magical. That scent of smoldering briquettes of wood wafting through the sweet air of the night – intoxicating! All those juxtapositions and contrasts makes the act of night grilling simply awesome. These grilled mushrooms share the same sort of contrasts – sweet touches of cinnamon and sugar play off spicy cayenne and chile powders to make for a truly addicting appetizer.
Ingredients
Mega Spice Mix:
1 tablespoon kosher salt
1 tablespoon black pepper
2 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons oregano
1 ½ teaspoons basil
¼ teaspoon cinnamon
3 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon paprika
2 teaspoons ancho chile powder
2 teaspoons cayenne
2 teaspoons New Mexico chile powder
Grilled Mushrooms:
8 ounces cremini mushrooms, halved
4 tablespoons canola oil
1 ½ tablespoons mega spice mix
1 bag charcoal of choice
Instructions
For the spice mix: Place all the seasonings in a bowl and mix together. You will have leftover mix so keep in airtight container.
For the grilled mushrooms: Place the mushrooms in a medium-sized bowl. Drizzle the canola oil and toss the oil with the mushrooms using tongs. Sprinkle 1 ½ tablespoons mega spice mix, coating all the mushrooms evenly. Set aside and prepare grill.
If using charcoal (highly recommended!), light charcoal according to package directions or using your favorite method. We like to use a chimney starter, because no lighter fluid is required, and the coals will consistently light and burn down in around 30 minutes, regardless of wind conditions. We get a lot of wind here, so it is very helpful! Once 80-90 percent of the charcoal is ashed-over, spread them into a single layer, put cooking grates on, cover, and let the grates heat up for five minutes. Adjust height of charcoal and air vents, if applicable to get a nice hot temperature (around 350-400 degrees).
If using gas grill, set temperature to high (350-400 degrees) and cover for 5 minutes to heat cooking grates.
Using a paper towel or dish rag, coat cooking grates with a thin layer of canola oil. Try to not let it drip down onto the coals to prevent flare ups. Place halved mushrooms on grill, cut side down. Cover, and come back in about 2-3 minutes to check on them. Once they’ve started to soften up just a bit, and the bottoms have a nice char, remove from grill and serve hot.
