Texas Rub Grilled Mushrooms

Texas Rub Grilled Mushrooms

Texas Rub Grilled Mushrooms

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Mushrooms are often used as a substitute for meat in vegetarian dishes, as they have a "meaty" texture. I know that word gets thrown around a lot with mushrooms, but the smoke and texture of this blend was perfect on the mushrooms.

This recipe only has a few ingredients, and the skewers make it easy to flip over the mushrooms while cooking. It also makes it easy portion out and serve to guests. Using ChefSteps Indoor BBQ Bark Builder is key for this recipe. We can't promise that it will leave a bark on the mushrooms, but they naturally contain a lot of moisture. The Bark Builder does act like an adhesive for the Texas Black Pepper Rub ChefSteps and prevent shrinkage and the wrinkling effect that would normally happen while roasting mushrooms. You'll find that the Bark Builder is versatile on more than just meat.
Yields
1 servings
Texas Rub Grilled Mushrooms

Ingredients

1 pound cremini mushrooms, washed and stems removed

1/2 pound lions mane, washed and cut into bite sized pieces

2 tablespoons olive oil

3 tablespoons ChefSteps Indoor BBQ Bark Builder 

3 tablespoons Texas Black Pepper Rub ChefSteps 

3 tablespoons unsalted butter, melted

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Directions

Pre-heat the oven to 450°.

Prepare a half sheet pan lined with parchment paper with a cooling rack placed on top. Lightly toss the mushrooms with olive oil. Just enough to moistened them. This will prevent them from wrinkling as they cook.

Skewer the mushrooms by alternating between the two. Place the skewers on the rack and using a small sifter gently tap the Bark Builder all over the mushrooms. Flip the mushrooms over to get an even coating of Bark Builder on all sides. Once the Bark Builder has absorbed (about 1 minute) liberally sprinkle the mushrooms with the Texas Black Pepper Rub ChefSteps rub on all sides.

Bake the mushrooms in the oven for 10 minutes and flip them over and bake them for an additional 10 minutes. To serve, brush the mushrooms with butter and serve them hot on the skewers.

Texas Rub Grilled Mushrooms

Texas Rub Grilled Mushrooms

COOK TIME:

1 pound cremini mushrooms, washed and stems removed

1/2 pound lions mane, washed and cut into bite sized pieces

2 tablespoons olive oil

3 tablespoons ChefSteps Indoor BBQ Bark Builder 

3 tablespoons Texas Black Pepper Rub ChefSteps 

3 tablespoons unsalted butter, melted

Pre-heat the oven to 450°.

Prepare a half sheet pan lined with parchment paper with a cooling rack placed on top. Lightly toss the mushrooms with olive oil. Just enough to moistened them. This will prevent them from wrinkling as they cook.

Skewer the mushrooms by alternating between the two. Place the skewers on the rack and using a small sifter gently tap the Bark Builder all over the mushrooms. Flip the mushrooms over to get an even coating of Bark Builder on all sides. Once the Bark Builder has absorbed (about 1 minute) liberally sprinkle the mushrooms with the Texas Black Pepper Rub ChefSteps rub on all sides.

Bake the mushrooms in the oven for 10 minutes and flip them over and bake them for an additional 10 minutes. To serve, brush the mushrooms with butter and serve them hot on the skewers.

Texas Rub Grilled Mushrooms

Mushrooms are often used as a substitute for meat in vegetarian dishes, as they have a "meaty" texture. I know that word gets thrown around a lot with mushrooms, but the smoke and texture of this blend was perfect on the mushrooms.

This recipe only has a few ingredients, and the skewers make it easy to flip over the mushrooms while cooking. It also makes it easy portion out and serve to guests. Using ChefSteps Indoor BBQ Bark Builder is key for this recipe. We can't promise that it will leave a bark on the mushrooms, but they naturally contain a lot of moisture. The Bark Builder does act like an adhesive for the Texas Black Pepper Rub ChefSteps and prevent shrinkage and the wrinkling effect that would normally happen while roasting mushrooms. You'll find that the Bark Builder is versatile on more than just meat.
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