Grilled Garlic Mushrooms (Printable)
Smoky grilled mushrooms sautéed with garlic and fresh herbs for a savory, aromatic side dish.
# 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 - Additional salt and pepper, to taste
12 - Lemon wedges (optional, for serving)
# How to Make It:
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 evenly. Let them marinate for 10 minutes while you prepare the grill.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Thread the 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 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 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.
# Expert Advice:
01 -
- The double cooking method, grilling then sauteing, creates a texture that is simultaneously smoky and buttery in a way that surprises people every time.
- It transforms plain mushrooms into something that feels like a steakhouse side dish with almost zero effort and only a handful of ingredients you probably already have.
02 -
- Do not skip the resting time in the marinade because those 10 minutes are when the mushrooms drink in the balsamic and garlic, and rushing this step leads to bland results.
- If using wooden skewers on an actual grill, soak them in water for 30 minutes beforehand or they will catch fire and add an unpleasant char flavor to your mushrooms.
03 -
- Cook the mushrooms in batches if your skillet is crowded because steaming instead of sauteing is the enemy of that gorgeous golden browning.
- A pinch of crushed red pepper flakes added to the butter at the very end creates a subtle heat that people will notice but not be able to identify, and it elevates the entire dish.