Deb's Spicy Summer Evening Mushrooms

Deb's Spicy Summer Evening Mushrooms

35 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    1 h 15 m

“This recipe came to be one summer night at a poolside cookout back in southern California. I have been asked for this recipe so many times, I decided to give it to the world. It is tangy, tasty, and even non mushroom eaters have devoured this dish each time I have made it.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a medium bowl, mix soy sauce, red wine vinegar, ground black pepper and hot pepper sauce. Poke holes in the mushrooms using a fork, then place them in the soy sauce mixture. Cover and marinate in the refrigerator at least 1 hour.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Place mushrooms on the grill and cook until browned and tender, about 10 minutes.

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Reviews (35)

Rate This Recipe


What a fantastic find! I was looking for something different to 'spice up' our meal and came across this receipe. The entire family gobbled them up. I would recommend covering loosely with aluminum to hold in more juices.



This was really popular at my BBQ, with veggies and non-veggies alike, although I admit that as I didn't have any red wine vinegar I substituted rice wine for it instead. One thing I would say though is not to leave them marinading for too long as a few of mine tried to fall apart as they were so soft.



I was looking forward to trying this recipe, but dissapointed in the results. My husband and I both enjoy vinegars but the vinegar here is overpowering. He did not like the mushrooms at all, I thought they were just o.k.

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Amount Per Serving (8 total)

  • Calories
  • 68 cal
  • 3%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 10.8 g
  • 3%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 3616 mg
  • 145%

Based on a 2,000 calorie diet



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Jean's Marinated Mushrooms


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Spicy Sausage Stuffed Mushrooms