Mushroom Anticuchos (Grilled Mushroom Skewers)

These little morsels make a wonderful start to meal or a delicious accompaniment to grilled steak.

  • Active:
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  • Servings: 4
  • Time(Other): plus 1 hour marinating

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  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons ají amarillo chile paste
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound cremini mushrooms, trimmed
  • Chopped cilantro, for garnish

How to make this recipe

  1. In a medium bowl, stir together the garlic, olive oil, vinegar, chile paste, salt, oregano and pepper. Add the mushrooms and stir to coat. Cover with plastic wrap and refrigerate for 1 hour.

  2. Preheat a grill to moderately high heat. Thread the mushrooms onto 4 long skewers, leaving a bit of space between each mushroom (if using bamboo skewers, make sure to soak them first for 30 minutes). Grill, turning occasionally, until well-browned all over, 6 to 8 minutes. Remove from the heat and serve immediately, sprinkled with chopped cilantro.

Contributed By Photo © Kate Winslow Published May 2014

1041097 recipes/mushroom-anticuchos-grilled-mushroom-skewers 2015-07-30T19:12:34+00:00 Kate Winslow latin-american|4|web-exclusive|healthy|fast|summer|spring|vegetarian||grilling-barbecuing|barbecue-cookout|appetizers-starters may-2014 recipes,mushroom-anticuchos-grilled-mushroom-skewers 1041097

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