There is a specific “science” to summer flavors: lemon, garlic, and the char of a hot grill. This dish takes the crunch of fresh sugar snap peas and pairs them with the meaty texture of trumpet mushrooms. It’s tasty, colorful, and feels a bit more “gourmet” than your standard grilled asparagus.
The Secret to Perfect Grilled Vegetables
I’m no chef, but I’ve learned that the grill basket is the unsung hero of the backyard. It allows you to get that high-heat sear without losing your peas to the grates. (We grabbed our heavy-duty basket from [Lowe’s during our spring refresh!])
Pro-Tip for Texture: If you can’t find trumpet mushrooms, shiitake or oyster mushrooms are incredible substitutes that hold up well to the heat. The key is to keep the “snap” in the peas—don’t overcook them! You want them bright green with just a hint of char.
Ingredients & Prep
The Herbs: Fresh dill and chives added after grilling to keep the flavor bright.
1 lb Sugar Snap Peas: Washed and trimmed.
6-10 Trumpet Mushrooms: Cut lengthwise to mimic the shape of the peas.
The Aromatics: 6 cloves of minced garlic and a heavy hand of lemon zest.
Overachiever Seasoning
I add my signature spice blend to almost every savory dish I create. Now available to purchase!
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Make this dish to go alongside any grilled protein, or eat by itself as a light lunch. It just works and will be a new favorite.
Main Dishes to Pair with Grilled Sugar Snap Peas and Mushrooms
- Grilled Lemongrass Chicken (No Sugar Added): The citrus notes in the chicken play perfectly with the lemon zest in the peas.
- The Perfect Cast Iron Smash Burgers: Since the grill is already hot, serve these peas as a lighter, sophisticated alternative to fries.
- Roasted Salmon: The easiest main dish, and it’s so good.
- The Tastiest Carne Asada: The “meatiness” of the trumpet mushrooms makes this the ideal companion for a hearty steak.
- 3 Grilled Kebabs For Summertime Grilling: Mouth-watering skewers that go great with sugar snap peas.
Grilled Sugar Snap Peas & Mushrooms
Ingredients:
- 1 lb sugar snap peas washed
- 6-10 trumpet mushrooms cut lengthwise into quarters
- 6 cloves garlic minced
- 1 lemon zested, juiced
- 2 tbsp olive oil
- 1-2 tsp Hey Old Sport Overachiever Seasoning (can sub 1 tsp salt & 1/2 tsp pepper)
- 1 tbsp fresh dill finely chopped
- 2 tbsp fresh chives finely chopped
Directions:
- Preheat your grill to 450 (or medium high) with grill basket in the center on the bottom grill grate.
- In a large bowl, toss together the peas, mushrooms, garlic, 1/2 tsp of lemon zest, olive oil, and Overachiever seasoning.
- Add the mix to the heated grill basket on the grill. Cook, tossing every few minutes, for 10-20 minutes, until the vegetables reach your desired texture. I like mine with a little bite still, and my grill is a little slower, so it takes about 15 minutes.
- Once done, add the vegetables to a bowl with the chopped herbs, a few pinches of lemon zest, and a squeeze of fresh lemon juice. Toss together, and serve warm. Enjoy!
We made this tonight and it was delicious. I couldn’t find trumpet mushrooms so I used shiitake and it turned out great. Thank you for sharing!
This was absolutely delicious! It will be a new favorite in our house. Thank you so much for sharing!
So glad you liked it!
Can not wait to make this. Chris you always inspire and I truly enjoy your cooking videos. Love the stripped napkins ? Are they linked anywhere ?