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Grilled Sausage and Mushroom Bowls
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious grilled sausages and mushrooms served over a bed of grains. Opt for millet for a unique twist or classic rice/quinoa. Perfect summer dish!
Ingredients:
  • For the grain bowls:
  • 1 cup uncooked  millet or other favorite grain (or 4 cups cooked grains)
  • 1/2 cup chimichurri , pesto , or other favorite flavorful sauce
  • For the grilled sausages and vegetables:
  • 1 pound cremini or baby bella mushrooms
  • 2 heads romaine lettuce
  • 1 bunch green onions
  • 2 1/2 tablespoons olive oil
  • 4 chicken or pork sausages, any favorite kind
  • Salt and pepper
Instructions:
  • Cook the grains according to package instructions and set aside, they can be made up to a few days ahead and reheated before serving.
  • Preheat the grill by setting up one side for direct grilling and the other side for indirect heat. The grill is ready when you can feel discomfort hovering your hand 3 to 4 inches above the hot side for just a couple of seconds.
  • Prepare the vegetables for grilling: Halve smaller mushrooms and slice larger mushrooms into thick, 3/4-inch slices. Skewer the mushrooms through the stem for flat grilling. Quarter romaine heads through the root, keeping the wedges attached at the root; some outer leaves may come off (save for later). In a small bowl, combine 2 1/2 tablespoons of olive oil with a pinch of salt and black pepper. Brush the seasoned oil over all the mushrooms, green onions, and romaine, then set aside.
  • Grill the sausages and mushrooms: Place sausages and mushrooms on the cooler side of the grill and cook with the lid closed for 5 minutes. Flip and cook for another 3 to 5 minutes until sausages are almost fully cooked. Move to the hot side of the grill and cook each side for 1 to 2 minutes for grill marks and caramelization. Transfer to a platter to rest.
  • Grill the green onions and romaine: Cook the green onions and romaine halves on the hot grill for 1 minute per side. Transfer to a serving platter.
  • To plate: Cut each sausage into three large slices. Fill bowls with 1/2 to 1 cup of cooked grains, then add sausage pieces, green onions, mushrooms, and romaine wedge. Drizzle with chimichurri sauce and garnish with fresh herbs.

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