By Ali Slagle
- Total Time
- 25 minutes, plus grill heating
- Rating
- 4(711)
- Notes
- Read community notes
Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms’ moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that’s a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they’re cooked through.
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Ingredients
Yield:4 servings
- 1½pounds medium to large mixed mushrooms (such as crimini, shiitake or maitake, or a combination; not portobello), stemmed
- Olive oil
- 2tablespoons Buffalo-style hot sauce, such as Frank’s
- 1large garlic clove, finely chopped
- Kosher salt and black pepper
- 2tablespoons unsalted butter, cubed and refrigerated
- 1½ounces firm blue cheese, sliced or crumbled
- A few sprigs of parsley, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
223 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 10 grams protein; 501 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
Step
2
While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
Step
3
When you’re ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you’re worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
Step
4
Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
Step
5
When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there’s indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.
Tip
- High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.
Ratings
4
out of 5
711
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Cooking Notes
foodalchemist
Portobellos and criminis are one and the same. Both Agaricus bisporus. The criminis are the immature form, otherwise known as brown mushrooms or chestnut mushrooms or baby bellos. The portobellos are the mature version, allowed to grow larger before harvesting. The immature white ones are called common, table, champignon, or white mushrooms. Lots of folks think portobellos are a unique species because they look so different, it's really just the gills on the underside.
Elle
Any thoughts on making this in the oven, under the broiler or on the stovetop? The combination of ingredients appeals to me, so I’m hoping there’s an alternative method.
Boourns
I'm going to try it in my apartment under the broiler: Mix the mushrooms w/ olive oil and then broil them in a cast iron, flipping as needed for browning. But I'm going to make the Buffalo sauce on the side and then toss together off-heat before one more quick broil in the cast iron with the blue cheese sprinkled in. I don't think the recipe was quite clear on how the sauce comes together otherwise—especially knowing how mushrooms love to soak up liquid.
AshleighZ
This was so, so good! I don’t currently have access to a grill, so I seared the mushrooms in a large cast iron Pan and then put in the oven on broil for 10 minutes. YUMM. I added a head of cauliflower to make it a main dish. Quick boil and then broiled at the same time as the mushrooms. Went really we with the umami of the blue cheese and mushrooms.Everyone in my house loved it!
Blork
I agree that portobellos are just mature ciminis. I suspect the "not portobellos" remark is because of the gills and how they can get messy during cooking. I think it would be perfectly fine to use thickly sliced portobellos that have had the gills scraped off before slicing and cooking. (Easy to do with a small spoon.)
Lisa
We used these mushrooms as a pizza topping, adding some extra Frank’s hot sauce in the pizza sauce. Amazing!
RM
Decided to hard sear in a cast iron pan instead of grill and used 1/2 lb maitakes and 1/2 lb shiitakes. Made them into buffalo mushroom tacos with a slivered celery slaw and blue cheese crumbles in small flour tortillas. Delicious!
h$c
thanks for calling out the Frank's. For anyone who is serious about authentic Buffalo sauce - that is the hot sauce to use. Frank's Original, no substitutes. great strategy for cauliflower as well.
debbra
About 1 Tbsp melted butter with 1 Tbsp sriracha, ½ Tbsp each Worcestershire sauce and apple cider vinegar for the hot sauce
Jen
This was delicious, made on a grill pan on the stove top w crimini, shiitake & oyster mushrooms. Took 15 minutes for the larger mushrooms to cook. Made the sauce in a separate cast iron skillet. Crumbled w/ blue cheese & chives (didn’t have parsley). We loved it!
John
This was really nice as is. Next time, I might try subbing out celery leaves for the parsley, and increasing the hot sauce just a bit. I also took some of these and put them on a roll… not a bad Buffalo mushroom cheese-fake sandwich!
care
The mushrooms were too small for the grill, so we tossed them in a basket, finished it on the stovetop in a cast iron skillet on a high heat until the mushrooms were nicely browned and a little crisp. We needed a lot more olive oil than the recipe called for and doubled the hot sauce. Nice side dish.
Dan Findlay
If you have a nicely seasoned cast iron skillet, you may not want the vinegary hot sauce to sit in the pan for very long.
wendy
Delicious. I ended up doing this on a grill pan because I didn’t realize I had run out of charcoal and it turned out fantastic. Better than a burger and tomato and lettuce help to cut the wonderful richness of this dish.
Doug
This was amazing - used creminis and sh*take, but would honestly aim to use a less fibrous mushroom than sh*take. The creminis had lots of great juices and the blue cheese mad this over the top. Made my own version of buffalo sauce with my fav hot sauce, vinegar and Worcestershire... would 100% make again
David
Eschewed the grill for broiling in a 500-degree pre-heated oven. Also, there’s no need to get fancy with sauce prep. Mix all the sauce elements, even the butter, together, and use pre-minced garlic if you want. Just toss it in a metal bowl after grilling/broiling and the butter will melt just fine, no extra weird steps with temperature zones. I mean, the sauce comes out of a bottle.
JennO
In order to get some smokiness on the mushrooms and make the effort of grilling these worthwhile, I added some hickory chunks to my fire and placed the mushrooms on the warm part of the grill (not over the flame) for about 30 minutes at about 250 degrees with the lid partially propped open to release heat, but down enough to capture smoke. Turned out delicious!
JD
Did it in the oven, with Mistakes torn into large chunks. No problem, very tasty.
Hana K
This recipe is absolutely delicious. However we could not taste the charcoal flavour so you can really simply this and cut a heap of work out of the recipe and just fry the mushrooms in the stove. Also tastes great without the blue cheese.We used Franks Chilli Sauce - so good.
Rebecca
Great recipe! Seared mushrooms in a cast iron pan and then put in the oven on broil for 10 min per other helpful comments! Left out the butter and then served on a toasted ciabatta roll with thin slices of celery and the blue cheese. Will be a repeat.
Betsy
We really enjoyed this recipe. What an easy healthy-ish vegetarian meal or side. Can't wait to make this and serve it as an option at a party. Would use more hot sauce to give it that buffalo tang. Sig-O requested this to be made again soon.
Kj
Can I use frozen mushrooms?
John Ghertner, MD
For those who are into hot sauces, Frank’s sucks. Make your own barbecue sauce to the heat you like and make it a bit thinner with oil. Cook the mushrooms gill side down first being generous with the sauce. Then flip and let the liquid collect in the cap. That’s the ambrosia of the forest! We use our own sh*takis, etc. so they are always firm without any normal grocery store deterioration. Also, there are pans that go on grills that will hold smaller mushrooms that work surprisingly well.
Charles Sichel-Outcalt
No grill, but we used our stove's built-in griddle. Any electric griddle, such as for pancakes, would do. Best to leave mushrooms rather large, so they stay distinct in shape.Substituted sriracha for buffalo sauce. Absolutely delicious.
Laurie Barrera
Making this but with my air fryer!
Dina Coe
vegan blue cheese at Riverdel
AshleighZ
This was so, so good! I don’t currently have access to a grill, so I seared the mushrooms in a large cast iron Pan and then put in the oven on broil for 10 minutes. YUMM. I added a head of cauliflower to make it a main dish. Quick boil and then broiled at the same time as the mushrooms. Went really we with the umami of the blue cheese and mushrooms.Everyone in my house loved it!
debbra
About 1 Tbsp melted butter with 1 Tbsp sriracha, ½ Tbsp each Worcestershire sauce and apple cider vinegar for the hot sauce
Emma
Anyone nervous about using something so acidic as Buffalo sauce in their cast iron?
John
This was really nice as is. Next time, I might try subbing out celery leaves for the parsley, and increasing the hot sauce just a bit. I also took some of these and put them on a roll… not a bad Buffalo mushroom cheese-fake sandwich!
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