Mushroom and Peppers Grill-Fry

Have you ever felt like you can smell the scent of summer in the air? In today’s post, Erin Chase from $5 Dinners shares how her Mushroom and Pepper Grill-Fry recipe will spark a backyard picnic.

There’s just something about the smell that escapes from the grill. Something about the scent as your neighbor cooks out that makes you wish you weren’t going out for dinner or that you’d not made pizza that night. There is something about chopping the vegetables and getting all the food ready out on the patio table. The unique flavor a grill infuses into the food that’s cooked upon it. And the pleasure of enjoying your feast in the shade of the backyard trees. Summer.

I’ve got a delightful, light and simple grill-fry recipe using baby bella mushrooms for you this week. You’ll find that this recipe uses the marinade twice…both for the vegetables and the noodles. Because the mushrooms are swapped in for chicken, beef or pork, there is no risk of contamination. I love when I can make ingredients work overtime!

 

Mushroom and Peppers Grill-Fry

Ingredients

  • 8 ouncesbaby bella mushrooms, sliced
  • 2 cups fresh broccoli florets
  • 1 yellow pepper, seeded and cut into chunks
  • 1 red pepper, seeded and cut into chunks
  • 1 red onion, cut into chunks
  • 3 garlic cloves, crushed
  • ½ cup soy sauce
  • 3 Tablespoons canola oil
  • Pepper
  • ½ pound cooked pasta noodles, such as spaghetti, thin spaghetti or angel hair
  • 1 bunch green onions, sliced

Special Equipment

  • Grill basket for vegetables

Directions

  1.  Toss the baby bella mushrooms, broccoli florets, yellow and red pepper chunks and red onion chunks in a bowl. Mix in the crushed garlic cloves, soy sauce and canola oil. Let sit in the marinade for at least 30 minutes.  Season with a little pepper before tossing in the basket on the grill.
  2. Cook the pasta noodles as directed and drain.
  3. Drain the marinade and save it for the noodles. Toss the marinated vegetables in a grill basket over medium heat over the grill. Grill for 8 to 10 minutes, tossing every few minutes, or until broccoli turns bright green and peppers begin to soften.
  4. Meanwhile, soak the cooked noodles in the soy sauce marinade until vegetables are done cooking. Drain the marinade off the noodles and toss them with the cooked vegetables. Sprinkle the sliced green onions over the top.
  5. Serve Mushroom and Vegetable Grill-Fry over noodles of your choice.


2 Comments to “Mushroom and Peppers Grill-Fry”

  1. Lisa says:

    Is there somthing I can substitue for soysauce. I cant have it. Everything I like has it in it.

  2. MushroomChannel says:

    Hi Lisa – Great Question. You can definitely replace soy sauce in this recipe! You can experiment with a variety of other flavors and spices. For instance, Teriyaki would make a great addition to this recipe! Enjoy!