Ingredients:
- - champignons – 500 – 600 g;
- - salt - to taste;
- - grill seasoning – 1 tsp;
- - mayonnaise – 1 – 2 tbsp. l.
How to cook champignons on the grill:
Wash the champignons (of course, it is better to take large, but not overripe mushrooms so that they can be easily threaded onto a skewer) thoroughly on all sides, remove the white skirt under the cap. There is no need to peel the mushrooms themselves (when baked, they will retain their integrity and come out with a crispy crust). After the mushrooms are washed, dry them and place them in a deep bowl.
Salt the champignons to taste, add grill seasoning and mix the mushrooms thoroughly with your hands.
Then add mayonnaise and stir the champignons again.
Carefully transfer the mushrooms into a deep container, which you cover with a lid (the champignons can be left in a bowl, you just need to cover it with cling film), and put it in the refrigerator to marinate for 10 - 12 hours (preferably overnight).
After the champignons are well marinated, carefully thread the mushrooms onto a skewer and place them on the grill to fry.
You need to fry the champignons over coals (never on fire, otherwise they will burn and not cook), constantly turning the skewers so that the mushrooms are evenly fried on all sides.
Remove the finished champignons from the skewer and serve hot. An excellent addition to them would be shish kebab and fresh herbs. Bon appetit!
