Healthy Grilled Mushrooms
Tender mushrooms marinated in balsamic vinegar and soy sauce, grilled to perfection, then topped with garlic butter. Quick, fiber-rich, and packed with plant-based protein—an easy side for any occasion.
Equipment
- 1 large mixing bowl
- 1 small saucepan
- 1 barbecue grill or grill pan
- Skewers (4–6, preferably flat)
- 2 pairs of tongs
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce gluten-free optional
- 4 garlic cloves finely minced, divided
- 2 pounds button mushrooms halved
- 2 tablespoons butter
- A generous pinch of salt
Instructions
- Prepare the Garlic Balsamic Marinade: Start by making the marinade that will infuse the mushrooms with deep, savory flavor. In a large mixing bowl, combine 2 tablespoons of balsamic vinegar, 1 tablespoon of soy sauce (use gluten-free if preferred), and half of the finely minced garlic. Stir the ingredients together until fully blended, allowing the tangy balsamic and savory soy sauce to meld with the aromatic garlic.
- Marinate the Mushrooms: Take 2 pounds of fresh button mushrooms and slice them in half if they are small, or leave larger mushrooms whole. Add them to the prepared marinade. Using a gentle hand, toss the mushrooms so that each piece is evenly coated in the mixture. Allow the mushrooms to rest in the marinade at room temperature for about 30 minutes. This step lets the mushrooms absorb the flavors fully without becoming soggy.
- Prepare the Garlic Butter Topping: While the mushrooms are marinating, prepare the garlic butter for finishing. In a small saucepan, melt 2 tablespoons of butter over low heat. Once melted, add the remaining finely minced garlic and a generous pinch of salt. Stir frequently to prevent the garlic from burning. As the garlic gently cooks in the butter, it will release a fragrant aroma that will perfectly complement the grilled mushrooms later.
- Preheat and Oil the Grill: Preheat your barbecue grill or a grill pan to medium heat. It’s essential to get the grill hot enough to create a slight char and sear on the mushrooms, which enhances their natural umami flavor. Once the grill is warm, lightly oil the grates to prevent sticking. This step ensures your mushrooms will slide off easily when flipped and retain their perfect shape.
- Skewer the Mushrooms: If you’re using skewers, flat skewers are ideal because they prevent the mushrooms from spinning while grilling. Carefully thread the marinated mushrooms onto the skewers, making sure they are evenly spaced. This not only helps with even cooking but also makes turning them on the grill much easier. If using round skewers, handle gently to avoid mushrooms rotating or falling off.
- Grill the Mushrooms: Place the skewered mushrooms on the preheated grill. Grill them for about 5 minutes on one side without moving them, allowing a golden, slightly charred surface to develop. This initial sear locks in juices and flavor. After 5 minutes, use two pairs of tongs to carefully flip the mushrooms to the other side. Grill for another 5 minutes, ensuring the mushrooms are tender but not overcooked.
- Drizzle with Garlic Butter: Once the mushrooms are grilled to perfection, transfer them carefully to a serving plate. Immediately drizzle the warm garlic butter over the mushrooms, letting it melt and coat each piece. This final step adds richness, a subtle nutty flavor, and a luscious finish that elevates the dish.
- Serve and Enjoy: Serve the mushrooms immediately while warm. They make a delicious side dish for any meal, a satisfying snack, or a standout addition to salads, grain bowls, or pasta dishes. Pair with a fresh herb garnish or a squeeze of lemon for an extra touch of brightness if desired.
Notes
- Flat skewers work best to prevent mushrooms from spinning during grilling, making flipping much easier.
- Marinating mushrooms for at least 30 minutes enhances their flavor but avoid over-marinating to prevent them from becoming too soft.
- Use fresh mushrooms for optimal texture and taste; button mushrooms are ideal, but cremini or baby portobello work well too.
- When making garlic butter, cook on low heat to avoid burning the garlic and developing a bitter taste.
- Serve immediately after drizzling with garlic butter to enjoy maximum flavor and juiciness.
