Grilled Garlic Mushrooms (Print Version)

Smoky grilled mushrooms sautéed with garlic, olive oil, and fresh herbs for a flavorful side dish.

# What You Need:

→ Vegetables

01 - 1 lb cremini or button mushrooms, cleaned and trimmed

→ Aromatics & Seasonings

02 - 3 tbsp olive oil, divided
03 - 4 garlic cloves, minced
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
06 - Salt and black pepper, to taste

→ Optional Garnish

07 - 1 tbsp grated Parmesan cheese (omit for vegan or dairy-free)

# Directions:

01 - Preheat your grill or grill pan to medium-high heat.
02 - Toss the mushrooms with 1½ tbsp olive oil, salt, and black pepper in a large bowl until evenly coated.
03 - Thread mushrooms onto skewers or place in a grilling basket to prevent them from falling through the grate.
04 - Grill mushrooms for 6 to 8 minutes, turning occasionally, until tender and lightly charred.
05 - Heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
06 - Add the grilled mushrooms, thyme, and half the parsley to the skillet. Sauté for 2 to 3 minutes, stirring gently, until the mushrooms are glistening and well coated.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Transfer to a serving dish and garnish with the remaining parsley and Parmesan cheese if using.

# Expert Tips:

01 -
  • The double cooking method, grilling then sauteing, gives you char and richness in every single bite.
  • They come together in under thirty minutes with barely any prep work.
  • Even people who claim they do not like mushrooms will be caught sneaking seconds off the serving platter.
02 -
  • If you toss the garlic into a pan that is too hot it will burn in seconds and turn bitter, so keep the heat at medium and stay right there stirring.
  • Marinating the mushrooms for twenty minutes in olive oil, garlic, and herbs before grilling takes this from great to unforgettable with almost zero extra effort.
03 -
  • Dry your mushrooms thoroughly with a damp cloth instead of rinsing them under water, because soaked mushrooms steam instead of char and you will lose that smoky edge entirely.
  • Do not crowd the grill or the skillet, since mushrooms need space to brown rather than boil in their own liquid.

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