Savory, smoky grilled mushrooms need to be on every low-carb BBQ menu.
This grilled mushroom recipe features mushrooms marinated in a garlicky balsamic sauce and grilled until they’re perfectly caramelized.
Holly’s Take on Grilled Shrooms
- Flavor: Balsamic garlic-glazed grilled mushrooms are full of rich, umami flavor.
- Difficulty: Grilled mushrooms are on the table in minutes using simple ingredients you’ve likely already got on hand.
- Recommended Tools: A mat or grill basket allows for even cooking and keeps them from slipping between the grates.
- Serving Suggestions: Add strips or chunks of colorful bell peppers, red onions, or thinly sliced eggplant or zucchini squash.
Grill-Ready Goodies
- Mushrooms: Look for white or brown mushrooms that are generally the same size. Smaller ones can be kept whole, and larger ones can be cut in half or quarters.
- Marinade: Balsamic vinegar, oil, garlic, and lemon juice are just the basics for this recipe.
Mushroom Makeovers
- Experiment with different varieties of mushrooms like lobster, oyster, or shiitake and create a new dish every time.
- Swap out the oil for bacon grease, liquid aminos, or soy sauce for balsamic vinegar if desired.
- Use portobello mushroom caps to make hearty vegetarian burgers.
- Try some ground ginger, smoked paprika, or fresh herbs like thyme, sage, or rosemary.
How to Grill Mushrooms
- Whisk the marinade ingredients, add mushrooms, and marinate up to one hour.
- Grill the mushrooms until they’re lightly charred (full recipe below).
Secrets to Sizzling Shrooms
- Mushrooms are like little sponges, so use a clean paper towel to wipe any dirt or debris off the mushrooms instead of rinsing them. This way, they’ll only absorb the flavorful marinade!
- Avoid over-marinating them so they stay firm as they cook on the grill. Marinate at least 10 minutes, but no more than an hour.
- Unused marinade can be used to season pork, steak, grilled chicken, or grilled shrimp.
- Grilled mushrooms can be cooked on wooden skewers for a dramatic presentation. Soak them in water for at least 30 minutes before threading and marinating them. This keeps the skewers from burning on the grill.
How to Serve & Save
Double up on the recipe and enjoy grilled mushrooms as a hot or cold appetizer, a meaty filling for vegetarian fajitas, or added to a chicken stir fry. Store leftovers in a covered container in the refrigerator for up to 3 days (but they taste best if used within 1-2 days).
Leftovers can be used in this cauliflower mushroom risotto or creamy sauce, add them to cauliflower stuffing or an asparagus stir fry. Slice and use as a delicious pizza topping.
More Grilled Sides
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Grilled Mushrooms
Equipment
Ingredients
- 12 ounces large mushrooms brown or white
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
- kosher salt to taste
- black pepper to taste
Instructions
- Wipe mushrooms clean with a damp paper towel.
- Cut in half and toss with garlic, vinegar, olive oil, balsamic, lemon juice, and salt and pepper. Marinate at least 10 minutes or up to 1 hour, no longer.
- Preheat grill to medium high heat.
- Add mushrooms to the grill and cook 8-12 minutes turning occasionally.
Notes
- Wipe mushrooms with a clean paper towel instead of rinsing with water.
- Keep small mushrooms whole.
- Marinate mushrooms for a minimum of 10 minutes, but no longer than an hour to keep them firm.
- Refrigerate leftovers in a covered container for up to 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Grilled Mushrooms recipe
Looks so good. I love cauliflower.
Thanks, Linda!