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This grilled mushrooms recipe is a delicious summer side dish with the most wonderful umami taste! The mushrooms are tender, juicy, flavorful, and perfectly charred.
Grilled mushrooms are such a popular vegetable side dish that can be served to almost everything. Marinated with garlic, balsamic vinegar, and soy sauce, they get a great umami flavor. It’s so easy to make and is ready in just 20 minutes, or even quicker if you prep it the day before!
Grilled mushrooms are so aromatic, especially with added smoky flavors from an outdoor grill. Plus, they are super juicy, tender, and healthy too!
The easiest way to grill mushrooms, especially smaller mushrooms such as button mushrooms, is if you skew them onto a wooden skewer. If using larger portobello mushrooms, you can grill them directly on grill grates. If you don’t have skewers at home, use a grilling basket.
I love to serve those delicious mushrooms along with other grilled vegetables, summer salad, or simply with fresh herb butter. More tips on how to serve them are below.
🔥 Tips For Grilling Like A Pro
- Mushrooms should be marinated for 30-60 minutes. You can also prepare them ahead of time and let them sit in the marinade overnight in the refrigerator. If you are in a hurry, grill directly.
- The grill or grill pan should be well-preheated and rubbed with a splash of oil.
- If you want beautiful grill stripes (like in the pictures), you must not move the mushrooms while grilling. Turn it just once to cook evenly, and no more!
- Get creative and adjust the marinade to your own taste! Mustard, maple syrup, or herbs of your choice make a great addition. 😉
🍽️ Tips For Serving
- Serve with chimichurri sauce for extra flavor.
- Drizzle balsamic cream over the top.
- Garnish with lemon zest for an added burst of citrus flavor.
- Drizzle with extra virgin olive oil and fresh lemon juice.
- Put a light layer of grated cheese on top while the mushrooms are still on the grill for cheesy grilled veggies.
- Use as a sandwich, wrap, or taco filling.
- Serve with green salad.
See recipe card for quantities.
- Mushrooms → I recommend using cremini mushrooms or any mushrooms of your choice.
- Garlic → Can be omitted if you don’t like it.
- Olive Oil → Nothing works without oil when grilling, I prefer to use a neutral cooking oil like olive oil, but you could use canola oil, avocado oil, or grapeseed oil too.
- Balsamic Vinegar→ The aged balsamic vinegar provides a slightly acidic note. The vinegar can be substituted with a little lemon juice or lime juice.
- Soy Sauce→ For the salty taste.
- Dried Thyme→ Tastes wonderful with grilled mushrooms. If it is already dried, it doesn’t burn so quickly when grilled (fresh thyme would burn on the grill). Dried rosemary woks too if you are out of thyme.
- Fresh Italian Parsley → To garnish! Parsley and mushrooms go so well together. Feel free to use any other fresh herbs of your choice.
- Salt & Pepper → To taste.
👩🍳 Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉
- Prepare Mushrooms: Wash mushrooms (remove dirt) and cut them into thick slices.
- Make Marinade: Mix all the ingredients for the marinade in a large bowl. Add slices mushrooms and toss well. If you have time, let it sit for 30 minutes or longer. → If you are in a hurry, grill the mushrooms immediately after dipping them into the marinade.
- Add marinated mushrooms to wooden skewers.
- Prepare the Grill: Heat your grill or grill pan by rubbing a little oil on the grill pan before cooking on it.
- Grilling Mushrooms: Grill the mushroom skewers on both sides for about 3 minutes over medium-high heat.
- Serve with minced parsley! Season to taste with sea salt and freshly cracked black pepper.
🥡 Make-Ahead & Storage Instructions
You can marinate the mushrooms in the marinade and store it in an airtight container in the fridge for up to a day ahead of cooking it. When you’re ready to cook it, remove it from the fridge and grill it immediately!
Store leftovers in an airtight container in the refrigerator. Stays fresh for 2 days.
Cold grilled mushrooms make a great addition to salads!
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- 9 oz (250 g) cremini mushrooms
- 2 tbsp flat-leaf parsley minced
- Wash mushrooms and cut them into thick slices.
- Mix all the ingredients for the marinade in a large bowl. Add slices mushrooms and toss well. If you have time, let it sit for 30 minutes or longer. → If you are in a hurry, grill the mushrooms immediately after dipping them into the marinade.
- Add marinated mushrooms to wooden skewers.
- Heat your grill or grill pan by rubbing a little oil on the grill pan before cooking on it.
- Grill the mushroom skewers on both sides for about 3 minutes over medium-high heat. Serve with minced parsley!