When my mom sees this recipe she may literally laugh out loud. As a child I declared my hate of both mushrooms and onions more times than I can count!
My 7-year-old is the same as I was, making faces, sticking his tongue out and looking at them in disgust.
He followed my rule of taking one bite and split a small mushroom with his brother at dinner when I made this. It was comical.
Let's be honest, I didn’t make it for them anyway. This one was for The Husband and I and we both LOVED it. Such a fun way to change up a dish like my London broil.
Here’s what I did...
Ingredients
- 1 8oz package of sliced white mushrooms
- ½ of a large sweet onion
- 2 teaspoon olive oil
- 2 pinches of kosher salt
Instructions
Preheat your outdoor grill.
Spray a grill-friendly pan with non-stick cooking spray.
Add the mushrooms and onion.
Drizzle with the oil and sprinkle with salt.
Place on a hot grill over medium to medium-low heat. Shut the grill and cook for 15-20 minutes tossing every 5 minutes.
The great thing about this dish is it’s done when you want it to be done. There’s no worry about anything being under cooked, so let your own taste guide the cooking process.
I could have pulled them off sooner, but I wanted a few burnt and overcooked pieces -- I think it adds to the flavor. So I left them on the grill for an additional few minutes even placing them over a high flame to get a scorch.
Alongside I made London broil, broccoli and baked sweet potatoes, which I started in the microwave because I knew they would take the longest.
When everything came off the grill, my mushroom and onions looked liked this...
I sliced up the steak and piled on the mushrooms and onion.
It was an amazing meal! The Husband put it in his top 10 favorite meals and so did I. I just love how making something so simple can add so much flavor to a pretty standard dish.
📖 Recipe
Grilled Mushroom and Onion Topper
Ingredients
- 1 8 oz package of sliced white mushrooms
- ½ of a large sweet onion
- 2 teaspoon olive oil
- 2 pinches of kosher salt
Instructions
- Preheat your outdoor grill.
- Spray a grill-friendly pan with non-stick cooking spray.
- Add the mushrooms and onion.1 8 oz package of sliced white mushrooms, ½ of a large sweet onion
- Drizzle with the oil and sprinkle with salt.2 teaspoon olive oil, 2 pinches of kosher salt
- Place on a hot grill over medium to medium-low heat. Shut the grill and cook for 15-20 minutes tossing every 5 minutes.
- I could have pulled them off sooner, but I wanted a few burnt and overcooked pieces-- I think it adds to the flavor. So I left them on the grill for an additional few minutes even placing them over a high flame to get a scorch.
- Alongside I made London broil, broccoli and baked sweet potatoes, which I started in the microwave because I knew they would take the longest.
- I sliced up the steak and piled on the mushrooms and onion.
Deb
roni, how long do you cook your broccoli outside? I placed a tad of water in the pan, and it still took a while to cook... beans come out yummy though.
roni
Deb that's actually frozen broccoli so I cook it basically until it defrosted. I'd estimate about 15 minutes on the grill.
Carol
This is one of my basic go-to recipes Roni. Sometimes I use as you did & sometimes I add zucchini or other green vegies. Always yummy & enjoyable.