Grilled mushrooms are a keto lover’s dream dish!
Mushrooms are marinated in a garlicky vinaigrette and grilled until they’re lightly charred with a smoky flavor and a meaty bite.
Serve these tasty morsels with a variety of entrees.
Ingredients and Variations
Grilled mushrooms are super versatile and can be served as an entree, side dish, or topping.
Mushrooms – Choose white or brown button mushrooms that are uniform in size so they cook evenly. Try a combination of oyster, shiitake, and lobster mushrooms, if you like.
Marinade – Balsamic vinegar, olive oil, fresh garlic, and lemon juice create a savory glaze for the mushrooms. Soy sauce, liquid aminos, or Worcestershire sauce can be used in place of the balsamic. Flavored oils like chili oil or rosemary infused oil, melted butter, or leftover bacon grease are good substitutes for olive oil.
Variations – Add colorful strips of bell peppers, chunks of red onions, or pearl onions to the mix! Whole portobello mushrooms can be marinated, grilled, and then stuffed with cream cheese and seasonings for an elegant side dish or light, meatless supper.
How To Make Grilled Mushrooms
Marinated mushrooms are grilled to smoky perfection!
- In a medium large bowl, mix the vinegar, lemon, garlic and seasonings, as per the recipe below.
- Cut cleaned mushrooms in half and toss with marinade.
- Grill on medium heat until they are lightly caramelized.
Tips For Success
- Wipe mushrooms with a damp towel instead of rinsing so they don’t soak up the water.
- For best results, avoid marinating mushrooms too long. After an hour, they can become mushy on the grill.
- These mushrooms can be cooked on a BBQ mat, grill pan, or grilling basket if they are too small directly for the grill. Keep them wrapped in foil in a warm oven if cooking in batches.
Serving Suggestions
As an appetizer, grilled mushrooms can be served in a bowl or on a skewer. Soak wooden skewers in water for 30 minutes and thread marinated mushrooms onto the skewers. Grill as directed and serve on the skewers!
Serve them as a delicious low-carb side dish to mains like grilled striploin or ribeye steak and chicken thighs.
Use as a topping for burgers, sandwiches or salads.
Leftover Grilled Mushrooms
Refrigerate any leftovers in a covered container for 3 days but try to consume them within 1-2 days for the best taste.
Leftovers can be used in so many recipes! Use them in this cauliflower mushroom risotto or creamy Dijon sauce, add them to cauliflower stuffing or an asparagus stir fry.
More Grilled Sides
Did you try this recipe for Grilled Mushrooms? Leave a rating and comment below!
Grilled Mushrooms
Equipment
Ingredients
- 12 ounces large mushrooms brown or white
- 2 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 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 remaining ingredients. 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.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Grilled Mushrooms recipe!
Looks so good. I love cauliflower.
Thanks, Linda!