Grilled Cap Mushrooms with Sweet Chili Sauce

Grilled Cap Mushrooms with Sweet Chili Sauce are juicy, smoky mushroom caps glazed with a sweet-spicy chili sauce. This vegetarian, gluten-free dish is a vibrant side or appetizer, perfect for barbecues or quick dinners, ready in under 25 minutes.

Why You’ll Love This Recipe

Grilled Cap Mushrooms with Sweet Chili Sauce are a flavor-packed, easy-to-make dish that elevates earthy mushroom caps with a bold, sweet-spicy glaze that’s utterly addictive. The smoky char from the grill enhances the mushrooms’ natural umami, while the sticky chili sauce adds a perfect balance of heat and sweetness. Ready in under 25 minutes, this vegetarian, gluten-free recipe is ideal for summer cookouts, casual dinners, or as a vibrant appetizer for gatherings. It’s budget-friendly, customizable with your preferred spice level, and pairs beautifully with rice, salads, or grilled meats. With their juicy texture and vibrant flavors, these mushrooms are sure to become a go-to for anyone craving a quick, crowd-pleasing dish with a touch of Asian-inspired flair.

Recipe Tips and Tricks

• Choose Uniform Caps: Medium-sized mushrooms ensure even grilling and perfect portions.
• Clean Gently: Use a damp cloth to avoid waterlogging and preserve texture.
• Preheat Grill: High heat (400°F) creates smoky char without overcooking.
• Oil Grates Well: Prevents sticking and enhances grill marks.
• Brush Sauce Lightly: Avoids burning; apply more glaze post-grilling for balance.
• Grill Gill-Side Down First: Promotes charring; flip to hold sauce.
• Adjust Spice: Taste sauce and tweak chili or honey to preference.
• Check Doneness: Mushrooms should be tender with grill marks but not shriveled.

Yield: 4 Servings

Grilled Cap Mushrooms with Sweet Chili Sauce

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Smoky grilled mushroom caps glazed with sweet-spicy chili sauce, vibrant and juicy.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• ¼ cup sweet chili sauce
• 1 clove garlic, minced
• 1 lb cremini or button mushroom caps, stems removed
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 1 tbsp low-sodium soy sauce
• 1 tsp sriracha (optional)
• 1 tsp toasted sesame seeds (optional)
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Gently clean mushroom caps with a damp cloth; remove stems for a flat grilling surface.
2. Preheat Grill: Heat grill to medium-high (400°F); generously oil grates to prevent sticking.
3. Toss Mushrooms: In a bowl, toss caps with 1 tbsp olive oil, salt, and pepper for even coating.
4. Make Glaze: In a small bowl, whisk sweet chili sauce, soy sauce, honey, garlic, lime juice, and sriracha (if using).
5. Grill Mushrooms: Place caps gill-side down on grill; cook 3-4 minutes until char marks form.
6. Flip Caps: Turn caps gill-side up; brush lightly with glaze to infuse sweet-spicy flavor.
7. Grill Again: Cook 2-3 minutes more until tender and juicy with grill marks.
8. Glaze Again: Remove from grill; brush with remaining glaze for extra stickiness and flavor.
9. Rest Briefly: Let mushrooms rest 5 minutes to absorb glaze and cool slightly.
10. Serve: Garnish with sesame seeds and cilantro; serve warm as a side, appetizer, or over rice.

Notes

• Use medium-sized caps for easy grilling and bite-sized portions.
• Apply glaze sparingly during grilling to avoid burning; add more after cooking.
• Perfect for barbecues, as a side for grilled proteins, or atop grain bowls.
• Serve immediately for the best smoky flavor and juicy texture.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 68Total Fat 2gSaturated Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 176mgCarbohydrates 13gFiber 3gSugar 7gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushroom Caps (1 lb): Cremini or button, stems removed; uniform for even grilling.
• Sweet Chili Sauce (¼ cup): Store-bought or homemade for sweet-spicy balance.
• Soy Sauce (1 tbsp): Low-sodium for umami; tamari for gluten-free option.
• Honey (1 tbsp): Enhances sweetness; agave or maple syrup for vegan.
• Garlic (1 clove, minced): Fresh for bold aroma; powder (¼ tsp) as substitute.
• Lime Juice (1 tbsp, fresh): Brightens flavors; lemon juice as alternative.
• Olive Oil (2 tbsp): Extra virgin for grilling; prevents sticking and adds richness.
• Sesame Seeds (1 tsp, optional): Toasted for nutty garnish; omit if unavailable.
• Cilantro (1 tbsp, fresh, chopped): Bright garnish; parsley or green onions as substitutes.
• Sriracha (1 tsp, optional): Boosts heat; adjust for spice preference.

Variations and Substitutions

• Vegan: Use agave or maple syrup instead of honey; ensure chili sauce is vegan.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Mushroom Swap: Try portobello or shiitake caps for deeper flavor.
• Spicy Boost: Increase sriracha or add red pepper flakes to sauce.
• Herb Swap: Use basil, mint, or green onions instead of cilantro.
• Sweet Twist: Add a splash of orange juice to the glaze.
• Nutty Crunch: Sprinkle with crushed peanuts or almonds post-grilling.
• Grill Alternative: Broil at 450°F for 8-10 minutes if no grill available.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Not recommended; texture softens significantly.
• Reheating: Warm on grill or in skillet; microwave softens texture.

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