Grilled Garlic Mushrooms (Printable)
Smoky grilled mushrooms sautéed with garlic and fresh herbs — a quick, savory side for any occasion.
# What You Need:
→ Mushrooms
01 - 1 pound cremini or button mushrooms, cleaned and stems trimmed
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons balsamic vinegar
04 - 4 cloves garlic, minced
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon salt
→ For Sautéing & Finishing
09 - 2 tablespoons unsalted butter or vegan alternative
10 - 2 tablespoons chopped fresh parsley
11 - Additional salt and pepper, to taste
12 - Lemon wedges, for serving (optional)
# How-To Steps:
01 - In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried thyme, dried rosemary, salt, and black pepper until well combined.
02 - Add the cleaned mushrooms to the bowl and toss thoroughly to coat every piece evenly in the marinade. Let them rest for 10 minutes while you prepare the grill.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Thread the marinated mushrooms onto skewers or arrange them in a grill basket for easier handling.
04 - Place the mushrooms on the grill and cook for 3 to 4 minutes per side until tender and marked with distinct grill lines. Baste occasionally with any leftover marinade during grilling.
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 the skillet from heat. Sprinkle the mushrooms with fresh chopped parsley and adjust the seasoning with additional salt and pepper as needed. Serve warm with lemon wedges on the side.
# Expert Tips:
01 -
- The grill gives a deep smokiness while the saute step adds a buttery garlic richness that neither method achieves alone.
- These mushrooms work alongside practically anything from steaks to pasta to a simple green salad.
02 -
- Do not skip blotting excess marinade off the mushrooms before grilling because too much oil causes flare ups that taste bitter rather than smoky.
- The ten minute marinade is truly the minimum and even fifteen extra minutes in the fridge makes a noticeable difference in depth of flavor.
03 -
- Slice any unusually large mushrooms in half before marinating so everything cooks at the same rate on the grill.
- Let the mushrooms sit untouched on the grill grate for the full 3 minutes before flipping because the char develops best with patience and a steady hand.