Archive for August, 2015

Grilled Mushroom Kabobs

Robyn from Add a Pinch shares her delicious grilled mushroom kabobs with us.

Grilling is a favorite way to prepare our food throughout the warmer months of the summer. From juicy burgers to as many of the sides as possible, we just love the flavors that grilling brings out in so many dishes. Not to mention, it keeps the kitchen cooler!

One of our favorite sides that goes well with just about any menu are these grilled mushroom kabobs. So easy to assemble, they are then marinated and then tossed onto the grill for a few minutes to let the grill work its magic! And let’s face it, there is just something about serving food on a stick that has everyone from the adults to the kids excited!

Grilled Mushroom Kabobs by Add a Pinch

These simple kabobs are great to assemble ahead of time, place onto a plate or rimmed baking sheet and then cover tightly with wrap. They can be made up to a couple of days ahead to save prep time when entertaining or on those busy weeknights! Everyone needs a side dish recipe like that!

Grilled Mushroom Kabobs Recipe

For the Mushroom Kabobs

  • 1 pint whole mushrooms, portabella or white
  • 1 green pepper, deseeded and cut into 2-inch pieces
  • 1 yellow pepper, deseeded and cut into 2-inch pieces
  • 1 onion, cut into 2-inch pieces
  • 1 pint grape tomatoes

For the Marinade

  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt


Arrange ingredients on the skewers in the pattern you prefer. Place onto a rimmed platter or baking sheet. Whisk together all ingredients for the marinade and pour over assembled skewers. Place kabobs onto grill heated to medium heat and cook 4 to 5 minutes on both sides for a total of 8 to 10 minutes. Remove kabobs to a serving tray.

If making ahead, cover tightly with wrap and place in the refrigerator until about 15 minutes prior to cooking.

#BetterBurgerProject: The Ainsworth Better Burger

To continue the celebration of the Better Burger Project, we are sharing a participant recipe each week. This week we are featuring The Ainsworth’s French Onion ‘Soup’ Burger topped with caramelized onions, melted Gruyere and an onion ring on an English muffin by Chef Stephen Yen, Corporate Executive Chef of Paige Hospitality.

Ainsworth's Better Burger Project Burger Recipe

Butter, 30 g
All purpose flour, 6 g
Onions, white, 250 g-plus large pieces for onion rings
Chicken Stock, unseasoned, 250 g
Garlic, 3 ea
Sherry, 60 g
Madeira, 60 g
Gruyere cheese, sliced, 2 slices
Crimini mushrooms, 500 g
Shallots, 3 medium
Thyme, 3 sprigs
Panko, 150 g
Baking powder, 15 g
Cake flour, 300 g
Soda water, 1 liter
Corn starch, 30 g
Beef, ground blend of your choice, 64 oz
English Muffins, 10 sandwich-sized

Method for the soup:
In a medium sized rondeau, melt the butter over medium heat. Add onions and sauté until tender, add in 1 pc of garlic and 6 g of all purpose flour and cook for another 2 mins. Add in sherry and madeira let reduce by half the volume, while this is reducing bring the chicken stock to a boil in a separate pot. Add hot chicken stock to the onions and let cook for 30 mins on medium heat, season with salt to taste.

Method for the Better Burger Project Patty:
Take 500 g of crimini mushrooms and mince, sauté with 2 pc of garlic and 2 medium shallots, and 3 sprigs of thyme. Cook for 5 minutes on medium heat. Cool and remove excess liquid. Combine with 64 oz of burger meat, 100 g of all-purpose flour, and 100 g of panko (Japanese style bread crumbs). Mold into 8 oz burger patties, your yield will be 10 burgers.

Method for Onion Rings:
Combine 300 g of cake flour, 30 g of corn starch, and 15 g of baking powder with ice cold soda water. Dredge the onions in cake flour then dip into batter, fry once at 350 degrees, then again at 375 degrees.

Method for the full burger assembly:
Season your burger patty with salt and pepper, use a grill and cook to your desired temperature. Use a fork and split the English muffin in half, butter each side and toast. Once your burger is almost at the desired temperature, place into a pan with 2 oz of French onion soup, add a teaspoon of butter and baste the burger with the soup. Take the bottom part of the English muffin and place the onions from the soup, place the beef on top of that and add two slices of gruyere cheese. Place in the oven to melt the cheese, meanwhile fry the onion ring for the 2nd time at 375 degrees. Remove the burger from the oven and add the onion ring then the top of the English muffin, serve with a ramekin of the French onion soup so you can dip the burger if you like.