Balsamic Garlic Mushroom Skewers (Print Version)
Marinated mushrooms grilled on skewers with balsamic, garlic, and herbs for a flavorful vegetarian starter.
# What You 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 - ½ teaspoon freshly ground black pepper
08 - ¼ teaspoon kosher salt
→ Garnish
09 - 2 tablespoons fresh flat-leaf parsley, chopped
10 - Balsamic glaze for drizzling (optional)
# Directions:
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 cleaned 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, submerge them in water for at least 15 minutes to prevent burning on the grill.
04 - Thread the marinated mushrooms 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.
06 - Place the skewers on the hot grill and cook for 8 to 10 minutes, turning every 2 to 3 minutes, until the mushrooms are deeply browned and tender.
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 Tips:
01 -
- These skewers come together in under 30 minutes, which makes them perfect for weeknight dinners or impromptu gatherings.
- The marinade doubles as a glaze, so nothing goes to waste and the flavor is concentrated in every single mushroom.
02 -
- Do not skip the skewer soaking step if using wooden ones, because I once had a skewer catch fire halfway through cooking and it was both embarrassing and a waste of good mushrooms.
- Resist the urge to move the mushrooms around constantly on the grill, since letting them sit undisturbed for a couple of minutes on each side is what builds that gorgeous caramelized crust.
03 -
- Pat the mushrooms completely dry before adding them to the marinade, because even a little extra moisture prevents proper charring and you end up with steamed mushrooms instead of grilled ones.
- Save a tablespoon of the marinade before adding the mushrooms and brush it on during the last minute of grilling for an extra layer of glossy, concentrated flavor.