Spicy Grilled Mushrooms

These grilled spiced mushrooms from Home Skillet totally blew my mind.
Ka-boom with the flavor explosion!

I'm already a huge fan of mushrooms. 

 And grilled? 

Sign me up for that.

There is just something simply amazing about this spice mix. It's smokey, sweet, savory, and spicy, with just a hint of salty. All that, combined with the meaty savory flavor from the mushrooms, and you have every flavor base covered. (At some point we are going to have to try this rub on grilled chicken. Mrblocko and I agree it would be awesome as well.)

And get this...Mrblocko asked Blockette if she wanted to taste a mushroom. Our daughter who won't eat a mushroom, even if you paid her, said "YES!" That will give you an indication of how enticing they had to have smelled for her to want to give a mushroom a taste test.

Get this, Blockette said she actually liked them. 

My child. 

Liked a mushroom. 

Woah. 

Although, they were too spicy for her to eat more than one. To her credit, the mushrooms were right on the edge of my heat tolerance level. Any hotter and they would have been too spicy for me.

The original recipe was even spicier. The spice blend calls for 2 tsp each of ancho and New Mexico Chile powder. I used 4 tsp of Chili powder instead. Once we run out of this batch, I will reduce the cayenne pepper from 2 tsp to just 1 tsp. I think this will make the spice blend with in Blockette's heat level. Mrblocko will probably be a bit sad, because he thought the spice blend was perfect the way it is. He can always add a pinch of cayenne to his portion of mushrooms and bring the heat up to inferno if he wants.

Amazing spicy grilled mushrooms from Home Skillet
Spice blend
1 T kosher salt
1 T black pepper
2 ½ t garlic powder
1 ½ t onion powder
1 ½ t oregano
1 ½ t basil
¼ t cinnamon
3 T brown sugar
1 T smoked paprika
1 T paprika
4 t chili powder
1-2 t cayenne

Combine all spices and store in an airtight container.

Grilled mushrooms
8 ounces cremini mushrooms, halved
4 tablespoons canola oil
1 ½ tablespoons mega spice mix

Place mushrooms in medium bowl. Drizzle oil and toss with mushrooms. Sprinkle on spice mix, coating mushrooms evenly. Set aside and prepare grill.

If using charcoal, light charcoal according to package directions or using your favorite method. Once 80-90 percent of charcoal ashed-over, spread into single layer, put cooking grates on, cover, and let grates heat up for 5 min. Adjust height of charcoal and air vents, if applicable to get a nice hot temp(350-400F).

If using gas grill, set temperature to high (350-400F) and cover for 5 min to heat grates.

Using a paper towel, coat cooking grates with thin layer of oil. Try to not let it drip down onto the coals to prevent flare ups. Place halved mushrooms on grill, cut side down. Cover, and come back in about 2-3 min to check on them. Once they’ve started to soften up just a bit, and bottoms have a nice char, remove from grill and serve hot.