Grilled Cremini Mushrooms with Balsamic Honey Glaze


  1. In a saucepan over medium heat add beer, water, onion, crushed garlic cloves and parsley stems. Simmer for 20-30 minutes.
  2. Clean mushrooms under running water. Poach mushrooms in beer stock for 1 minute then remove and drop in ice water bath to stop carryover cooking.
  3. Cool down poaching liquid and strain. Store mushrooms overnight in cooled poaching liquid under refrigeration for flavor absorption.
  4. Soak bamboo skewers in water overnight to prevent them from burning during grilling.
  5. Cut mushrooms in half and portion onto skewers for grilling.
  6. In a saucepan over medium heat add garlic and butter. Cook for 1-2 minutes.
  7. Now add cabernet wine and reduce by half. Whisk in balsamic glaze, honey, sriracha and ketchup. Simmer for 4-5 minutes to form glaze.
  8. Rub mushrooms with olive oil then cook on medium heat area of your grill. Baste with balsamic honey glaze during cooking. Cook for 2-3 minutes.
  9. Plate and brush with warm glaze then garnish with micro greens.


  • 1 dz Peak Fresh Produce® cremini mushrooms
  • 4 ea bamboo skewer(s), 8-inch
  • 1 1/2 cup water, to soak skewers
  • 1 bottle ea beer, amber
  • 1 cup water, for stock
  • 2 ea Peak Fresh Produce® Garlic, Clove(s), crushed
  • 1/2 ea Peak Fresh Produce® Onion(s), Yellow, rough chopped
  • 1/4 cup Peak Fresh Produce® Parsley, Fresh, stems, chopped
  • 2 cups ice, for ice water bath
  • 2 cups water, for ice water bath
  • 1/2 cup Piancone® Balsamic Glaze
  • 1/4 cup cabernet wine
  • 1 tbsp Sriracha
  • 1 tbsp West Creek® Honey
  • 2 tbsp West Creek® Ketchup
  • 1/4 tsp Peak Fresh Produce® Garlic, minced
  • 1 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 1/2 tbsp Roma® Oil, Olive
  • 1/4 cup micro greens, for garnish