Grilled Garlic Mushrooms (Printable Version)

Smoky grilled mushrooms sautéed with garlic and fresh herbs for a quick savory side.

# What You'll Need:

→ Mushrooms

01 - 1 lb cremini or button mushrooms, cleaned and stems trimmed

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp balsamic vinegar
04 - 4 cloves garlic, minced
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
07 - ½ tsp freshly ground black pepper
08 - 1 tsp salt

→ For Sautéing & Finishing

09 - 2 tbsp unsalted butter or vegan alternative
10 - 2 tbsp chopped fresh parsley
11 - Salt and pepper, to taste
12 - Lemon wedges (optional, for serving)

# How to Make It:

01 - In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried thyme, dried rosemary, salt, and freshly ground black pepper until well combined.
02 - Add the cleaned mushrooms to the bowl and toss thoroughly to coat evenly. Let them marinate for 10 minutes while preparing the grill.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Thread the marinated mushrooms onto skewers or place them in a grill basket for easier handling.
04 - Grill the mushrooms for 3 to 4 minutes per side until tender and nicely marked with grill lines, basting occasionally with any remaining marinade.
05 - Melt the butter in a large skillet over medium heat. Add the grilled mushrooms and sauté for 2 to 3 minutes, stirring occasionally, until fragrant and lightly browned.
06 - Remove from heat and sprinkle generously with fresh chopped parsley. Adjust seasoning with additional salt and pepper to taste. Serve warm with lemon wedges on the side.

# Expert Tips:

01 -
  • The double cooking method gives you a smoky depth from grilling and a rich savory finish from the butter and garlic sauté.
  • It comes together in thirty minutes with ingredients you probably already have in your pantry.
  • Works beautifully as a side dish but honestly makes a satisfying meal on its own tossed with pasta or piled on toast.
02 -
  • Do not skip drying the mushrooms before marinating because excess water prevents the marinade from clinging properly and dilutes the flavor.
  • If using wooden skewers soak them in water for at least thirty minutes or they will catch fire on the grill which I learned the hard way at a dinner party.
03 -
  • Cook the mushrooms in batches if your grill or skillet is crowded because steaming is not the same as grilling and you want that char.
  • Let the mushrooms sit undisturbed for a minute on each side before flipping so those gorgeous grill marks actually form.

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