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Recipe Detail Page
Caesar Mushrooms
Early Summer 2023
Everybody loves a Caesar salad, but dressed romaine doesn’t exactly like to wait around. Enter these grilled mushroom lollipops. Roast the garlic next time you have the oven or grill on. The crumbs and dressing can be made up to 2 days ahead: cover both, keep the dressing refrigerated and the crumbs at room temperature.
Makes 18 skewers
4 tbsp (60 mL) mayonnaise, divided
1 cup (250 mL) panko
2/3 cup (150 mL) finely grated Parmesan, divided
Salt and freshly ground black pepper
4 cloves roasted garlic
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) Dijon
1/4 cup (60 mL) extra virgin olive oil, plus extra for brushing
1 tbsp (15 mL) lemon juice
2 lbs (905 g) oyster mushrooms
18 6-inch (15-cm) wooden skewers, soaked in water for 30 minutes
1. Combine 1 tbsp (15 mL) mayonnaise, panko, and 1/3 cup (80 mL) Parmesan in a small bowl; massage between fingers to distribute mayonnaise evenly. Season with salt and pepper. Fry in a nonstick skillet over low heat, stirring frequently, until golden. Tip into a clean bowl; set aside.
2. In a separate bowl, mash together remaining 3 tbsp (45 mL) mayonnaise, 1/3 cup (80 mL) Parmesan, and roasted garlic; whisk in Worcestershire, Dijon, then olive oil. Stir in lemon juice; season with salt and pepper. Cover and refrigerate until ready to use.
3. Heat grill to high. Using kitchen shears, trim mushrooms of any woody stems. Cut into 1-inch (2.5-cm) pieces. Divide between 18 skewers, packing tightly. Brush with olive oil and season with salt and pepper.
4. Grill over high heat, 5 to 6 minutes or until crispy, turning as needed. Remove to a parchment-lined baking sheet. Let cool then cover until ready to serve (mushrooms can be grilled up to 6 hours in advance).
5. To serve, brush liberally with dressing and sprinkle with the Parmesan crumbs. If you like, warm skewers before dressing or serve at room temperature.
Makes 18 skewers
