Balsamic Garlic Grilled Mushroom Skewers (Printable)
Marinated cremini mushrooms in balsamic and garlic, skewered and grilled until tender and caramelized.
# 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, 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 - Extra balsamic glaze for drizzling (optional)
# How-To Steps:
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 ensure even coating. Allow to marinate for 15 to 30 minutes for optimal flavor penetration.
03 - If using wooden skewers, soak them in water for at least 15 minutes to prevent burning on the grill.
04 - Remove mushrooms from the marinade and thread them onto the prepared skewers, spacing them evenly for uniform cooking.
05 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
06 - Place skewers on the hot grill and cook for 8 to 10 minutes, turning occasionally, until the mushrooms are deeply browned and tender throughout.
07 - Transfer the grilled skewers to a serving platter. Sprinkle with chopped fresh parsley and drizzle with balsamic glaze if desired. Serve immediately while hot.
# Expert Advice:
01 -
- These skewers convert even the most devoted carnivores at your table with their deep, caramelized umami punch.
- The marinade doubles as a finishing glaze, so every bite carries layers of tangy, herbaceous flavor.
02 -
- Do not skip soaking wooden skewers or you will end up with charred sticks and a minor grill emergency.
- Mushrooms act like sponges, so if you have time to let them marinate the full thirty minutes the flavor penetrates all the way through.
03 -
- Pat the mushrooms dry before marinating so they absorb flavor instead of water.
- A grill pan on the stove works just as well as an outdoor grill if the weather does not cooperate.