Balsamic Garlic Grilled Mushroom Skewers (Printable)
Marinated mushrooms brushed with balsamic and garlic, skewered and charred for a savory, vegetarian starter or side.
# What You'll Need:
→ Vegetables
01 - 1 pound cremini or white button mushrooms, cleaned with stems trimmed
→ Marinade
02 - 3 tablespoons balsamic vinegar
03 - 2 tablespoons extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - 1 tablespoon soy sauce (use gluten-free tamari if needed)
06 - 1 tablespoon fresh rosemary or thyme, finely chopped (or 1 teaspoon dried)
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon kosher salt
→ Garnish
09 - 2 tablespoons fresh flat-leaf parsley, chopped
10 - Balsamic glaze, for drizzling (optional)
# How to Make It:
01 - In a medium mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, soy sauce, chopped herbs, black pepper, and salt until well combined.
02 - Add the trimmed mushrooms to the marinade and toss thoroughly to coat on all sides. Allow them to marinate for 15 to 30 minutes for optimal flavor penetration.
03 - While the mushrooms marinate, submerge wooden skewers in water for at least 15 minutes to prevent burning on the grill.
04 - Remove the mushrooms from the marinade, shaking off any excess. Thread them onto the prepared skewers, spacing them evenly for uniform cooking.
05 - Preheat an outdoor grill or indoor grill pan to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
06 - Place the skewers on the hot grill and cook for 8 to 10 minutes, turning every 2 to 3 minutes, until the mushrooms develop a deep golden-brown color and are tender throughout.
07 - Transfer the grilled skewers to a serving platter. Sprinkle with chopped parsley and finish with a light drizzle of balsamic glaze if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
- They disappear faster than anything else on the table, which is both flattering and slightly annoying when you wanted leftovers.
02 -
- Do not skip the skewer soaking step unless you enjoy the smell of burning wood mixed with your dinner.
- Overmarinating beyond an hour can make mushrooms mushy because their spongy texture absorbs liquid fast.
03 -
- Slicing a tiny flat spot on the bottom of each mushroom cap keeps them from spinning on the skewer when you try to flip them.
- Saving a tablespoon of unused marinade to brush on during grilling gives an extra flavor layer that guests always notice.