Balsamic Garlic Grilled Mushroom Skewers (Printable)
Marinated balsamic and garlic mushrooms, grilled until caramelized—great as an appetizer, side, or vegetarian main.
# What You Need:
→ Vegetables
01 - 1 pound cremini or white mushrooms, cleaned and stems trimmed
→ Marinade
02 - 3 tablespoons balsamic vinegar
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 tablespoon soy sauce (gluten-free if necessary)
06 - 1 tablespoon fresh rosemary or thyme, chopped or 1 teaspoon dried herbs
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt
→ Garnish
09 - 2 tablespoons fresh parsley, chopped
10 - Extra balsamic glaze for drizzling, optional
# Steps:
01 - In a medium mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, soy sauce, chopped herbs, black pepper, and salt until fully combined.
02 - Add cleaned mushrooms to the marinade. Toss carefully to coat every mushroom thoroughly. Let sit for at least 15 to 30 minutes to maximize flavor.
03 - If using wooden skewers, soak them in water for 15 minutes to prevent charring.
04 - Arrange marinated mushrooms onto skewers, spacing evenly for proper grilling.
05 - Preheat grill or grill pan to medium-high heat.
06 - Place skewers on the grill and cook for 8 to 10 minutes, turning occasionally, until mushrooms are evenly browned and tender.
07 - Transfer skewers to a serving platter. Garnish with chopped parsley and drizzle with balsamic glaze, if desired. Serve immediately.
# Expert Advice:
01 -
- Marinating the mushrooms makes them deeply savory—one of those little secrets that has everyone asking for seconds.
- This recipe is endlessly versatile, and it instantly turns any weeknight into something just a touch more festive.
02 -
- One time I hurried the marinating step and learned the mushrooms really do need that time to soak up all the flavor.
- Switching to metal skewers means you never have to worry about burning your fingers or the sticks on the grill.
03 -
- Those little cremini mushrooms always shrink more on the grill than you expect—double up if you’re cooking for a crowd.
- After grilling, tossing them with just a splash more vinegar before serving intensifies the bright, tangy flavors.