Grilled Garlic Mushrooms (Printable Version)

Smoky grilled mushrooms sautéed with garlic and herbs, a quick vegetarian side for any occasion.

# What You’ll 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, optional for serving

# Directions:

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 marinade and toss thoroughly to ensure even coating. Let them rest for 10 minutes while the grill heats up.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Thread the 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 with distinct grill marks, 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 the skillet from heat. Sprinkle with fresh chopped parsley and adjust seasoning with additional salt and pepper as needed. Serve warm with lemon wedges on the side.

# Top Tips:

01 -
  • The smoky char from grilling followed by a buttery garlic finish creates a depth of flavor most side dishes only dream of achieving.
  • These mushrooms work with practically anything, piled on steak, folded into pasta, or eaten straight from the skillet with a fork while nobody is watching.
02 -
  • Do not skip the marinating step because those ten minutes are when the mushrooms drink in the garlic and herb flavors that make this dish memorable.
  • Crowding the grill pan leads to steaming instead of charring, so cook in batches if necessary and give each mushroom room to breathe.
03 -
  • Wipe mushrooms clean with a damp cloth instead of rinsing them under water because they act like sponges and will get soggy if soaked.
  • Let the grill pan get fully hot before adding the mushrooms because a cold pan guarantees they will steam rather than char.

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