https://DadsThatCook.com/singlerecipes/bbq-mushrooms - Chef Ed Hahm shares his recipe for perfectly tender, grilled mushrooms recipe. A healthy side dish that's a cinch to prepare!My kids love mushrooms. Basically you wanna try and get 'em about the same size. Yeah. And if some of them are bigger, then you wanna just kinda slice 'em-In half. In half. Yeah.And then the bigger ones you can quarter. These are brown mushrooms, cremini mushrooms. Ready to go. Just throw 'em in here. Alright. Kay, since we're gonna go out to the grill. You wouldn't mind, just again. Hit 'em with the olive oil. There we go. Alright, I think that's good. Yep. Salt and pepper. Hey, salt and pepper here. Let's give it a little toss. Yeah, just toss it up a little bit. That's pretty simple, you know?That's it. The whole point is just making it fast and simple. Healthy-Yeah. And delicious. And then mushrooms are mostly water.Yeah. So they're pretty well insulated as well. So I'm gonna crank these things on high. We wanna get a nice caramelization on the mushrooms. Slap those babies right inside there.Yeah. And that's it. Alright. And just let this sit on a grill, on high heat. Awesome. Alright, so looks like it's smoking up. Probably should shake up the bag.Just a little bit. Let's check it out. Oh yeah, look at that. Oh yeah. Listen that sizzle. Smell that. Oh yeah. You can smell the caramelization, and you can see that the mushrooms haven't burned because they're mostly water. A good shake. Yeah, look at those flames. Yeah. Check back in on another couple minutes, yeah. Awesome.Okay. So let's take a look at these shrooms. I think they're probably ready to come off. Oh, yeah. Those are some pretty serious gloves you got there. The pit mitt. The pit mitts? Yeah. Wow, look at that. And this one is the crap mitt. So, the crap mitt and the pit mitt. Now that thing, they say you can grab something for 450 degrees. Wow, really. Yeah. Alright, let me try it out. That's right. Yeah. No problem.Yep. You would think with a little, you know, it looks like somethin' you'd go skiing with or something. And I just dump those in there, huh? Yeah. Alright. That's it. Ooh, that looks good. And see how they're shrunk down? We got some nice-Yep. Color on 'em. Mm-hmm. I'm gonna eat one. Yep, try one. Mmm, that's good. But those ones pop, just a little bit of seasoning we did. Yep. That's it. We didn't do a lot. Just the salt and pepper and olive oil. That's it.Jason Glover is the original Dad That Cooks and owns and operates Splash Digital Media. As a Dad and the primary cook for his family, he conceived DTC through his experiences and by talking with other Dads. When fellow Dads shared with Jason theyd love to learn from his own first-hand kitchen experiences, the idea for DTC was born. As the idea continued to keep him up at night he thought, why not leverage his film and video production and comedy background with his love of cooking for his family to become the host of DTC. Ryan Seacrest move over introducing Jason Glover as the host of Dads That Cook. YouTube: https://www.youtube.com/DadsThatCookWebsite: https://www.DadsThatCook.comInstagram: https://www.instagram.com/DadsThatCookFacebook: https://www.facebook.com/DadsThatCookTwitter: https://twitter.com/DadsThatCook#dadsthatcook #bbqmushrooms #grilledmushrooms
