Grilled Mushroom Skewers - portable gas bbq grill

Special equipment: 4 to 5 metal or wooden 12-Inch skewers (soak the skewers in water for 20 minutes first) Preheat the charcoal or gas grill to medium height.Rotate the butter in a small pan over medium heat until it melts.Add garlic and soften in about 2 minutes.Stir in soy sauce.Put the mushrooms in a medium-sized bowl and add soyGarlic butter, stir until well applied.Thread the mushrooms on the skewers, 7 to 8 each, leaving 3-Inch handle at both ends.Place the skewers on the grill, place your hands on the grill edge or just leave the grill edge (for easier handling as they get hot) and cover them.Cook, turn the skewers every 2 minutes or so, brush your teeth with butter after each turn until the mushrooms are slightly burnt and softened for 8 to 9 minutes.If used, sprinkle a hundred miles, parsley, or lemon zest and season it with salt.Alternatively, melt a little extra butter if used, add vanilla, parsley and/or lemon zest, and pour on the mushrooms.The sixth ingredient: chopped fresh parsley or grated lemon peel, spread over it and add a hundred miles of wood;Or you can melt a little extra butter at the end, add thyme, parsley, or lemon zest, and then drizzle.Cook's NoteWhole cremini mushrooms turn into juicy little flavor bombs when cooked.Everyone can have kebabs as appetizers, with some toast, or barbecue or fish.Experiment with other mushrooms: oyster mushrooms are good, but since they are not as fat and juicy as cream mushrooms, they are slightly reduced by a little heat and often turn them so they don't burn too much.