Grilled Mushrooms are super easy to make and irresistible as an appetizer or a savory side along with any entrée!
Marinated in a balsamic vinaigrette, grilled mushrooms come out tender and flavorful every time! Add them to burgers, chicken breasts, or even a simple bowl of cauliflower rice. These tasty morsels will enhance the flavor of any dish.
Best Grilled Mushrooms
- This recipe for grilled mushrooms is a keeper because it’s so easy to make!
- Mushrooms are so versatile, and can be used in so many ways and in so many dishes. Just season and grill!
- Grilled mushrooms have a rich ‘umami’ flavor that makes them an excellent substitution for meat! Slice them up for tacos or pile them onto a vegetarian sandwich with bbq sauce!
- These mushrooms are delicious on top easy turkey burgers, keto air fryer chicken, grilled striploin or ribeye steak. Or have them with a bowl of cauliflower mushroom risotto.
Ingredients & Variations
MUSHROOMS: Standard white or brown mushrooms (AKA cremini) are preferred because of their uniform size. Cut the larger whole mushrooms in half, if necessary. Whole portobello mushrooms can be cooked directly on the grill and sliced after cooking or served whole (they make great veggie burgers). Make a grilled veggie medley using wedges of red onions or chunks of bell peppers.
MARINADE: Balsamic vinegar, olive oil, fresh garlic, and a dash of lemon juice infuse the mushrooms with a savory flavor. Switch out the vinegar for soy sauce, tamari, or Worcestershire, if desired. Instead of olive oil, try melted butter or leftover bacon grease.
How to Grill Mushrooms
It won’t take long to have these mushrooms ready for serving.
- Marinate mushrooms for up to an hour (as per the recipe below).
- Grill until the mushrooms are tender and juicy, and lightly charred on both sides. Serve immediately.
Tips & Tricks
- For best results, wipe any dirt off the mushrooms with a clean paper towel instead of rinsing them under water. This helps avoid the mushrooms becoming waterlogged or soggy.
- Marinate mushrooms for a minimum of 10 minutes, and no longer than an hour or they’ll become mushy.
- Keep leftover grilled mushrooms in a covered container in the refrigerator for up to 3 days. Add them to omelets, soups, stir-fries or this grilled vegetable salad or to cauliflower stuffing.
- Cook mushrooms in a grilling pan or thread them onto skewers. Then cook them directly on the grill for a dramatic-looking side dish.
- Sautéed Asparagus and Mushrooms – flavorful & healthy side dish.
- Lasagna Stuffed Mushrooms – a delicious entree.
- Portobello Mushroom Pizza Recipe– a low-carb staple.
- Air Fryer Stuffed Mushrooms – tasty appetizer or main.
- 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
- 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.
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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