Grilled Garlic Mushrooms (Print version)

Smoky grilled mushrooms sautéed with garlic and herbs for a savory aromatic side dish.

# What you 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)

# Directions:

01 - In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, thyme, rosemary, salt, and pepper. Add the mushrooms and toss to coat evenly. Let marinate for 10 minutes while you heat the grill.
02 - 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.
03 - Grill the mushrooms for 3–4 minutes per side until tender and nicely marked with grill lines, basting occasionally with any leftover marinade.
04 - Melt the butter in a large skillet over medium heat. Add the grilled mushrooms and sauté for 2–3 minutes, stirring occasionally, until fragrant and lightly browned.
05 - Remove the skillet from heat. Sprinkle with fresh chopped parsley and adjust the seasoning with additional salt and pepper to taste.
06 - Transfer to a serving dish and serve warm. Offer lemon wedges on the side for squeezing over the mushrooms, if desired.

# Expert advice:

01 -
  • The double cooking method, grilling then sautéing, gives these mushrooms a smoky depth that plain pan frying simply cannot match.
  • They come together in thirty minutes with ingredients you probably already have in your pantry.
  • Even people who swear they do not like mushrooms become quietly obsessed after one bite.
02 -
  • Do not skip patting the mushrooms dry before marinating because excess water prevents them from getting those beautiful grill marks.
  • Overcrowding the grill or pan is the fastest way to end up with steamed mushrooms instead of beautifully charred ones, so give them breathing room.
03 -
  • Let the mushrooms sit in the marinade at room temperature rather than the fridge because cold inhibits flavor absorption into the porous caps.
  • If using wooden skewers on an outdoor grill, soak them in water for at least twenty minutes beforehand to prevent burning.

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