Grilled mushrooms are a quick and flavorful dish that brings out the earthy richness of this versatile ingredient. With just 15 minutes from start to finish, you’ll have tender, smoky mushrooms with a satisfyingly meaty texture. The high heat of the grill caramelizes their edges, creating a sweet and savory depth that’s irresistible.
These mushrooms are perfect as a side dish, topping, or even a star of the plate. Their juicy, umami-packed flavor pairs beautifully with herbs, garlic, or a drizzle of balsamic glaze. Whether you’re a mushroom lover or just exploring, this recipe is a simple yet impressive way to elevate your next meal.
Ingredients for Grilled Mushrooms
- 16 ounces cremini mushrooms or portobello mushrooms (about 4 portobellos)
- Balsamic vinegar, for drizzling (use a generous amount for flavor)
- Extra-virgin olive oil, for drizzling (substitute with avocado oil if preferred)
- Tamari, for drizzling (or substitute with soy sauce)
- Sea salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Prepare the mushrooms: Trim the stems of cremini mushrooms or remove the stems of portobello mushrooms. Clean the caps gently with a damp cloth or paper towel.
- Marinate the mushrooms: Place the mushrooms on a large rimmed plate. Drizzle generously with balsamic vinegar, olive oil, and tamari. Sprinkle with sea salt and black pepper. Use your hands to coat the mushrooms evenly on all sides.
- Skewer cremini mushrooms (if using): Thread cremini mushrooms onto metal skewers or wood skewers that have been soaked in water overnight to prevent burning.
- Preheat the grill: Heat an outdoor grill or grill pan to medium heat.
- Grill the mushrooms: Place the cremini skewers on the grill or arrange the portobello mushrooms gill side-up. Cook for 5 to 7 minutes per side, or until the mushrooms are tender and have grill marks.
- Serve: Remove from the grill and serve immediately as a side dish or main course. Enjoy!
Perfect Pairings: Serving Suggestions
Grilled mushrooms are incredibly versatile! Serve them as a hearty side dish alongside grilled steak or chicken, or make them the star of a vegetarian meal by pairing them with quinoa or a fresh green salad. For a quick appetizer, slice the grilled portobellos and serve on crusty bread with a dollop of herbed goat cheese.
Flavor Boosters: Sauce and Topping Ideas
Elevate your grilled mushrooms with a drizzle of garlic aioli, pesto, or a sprinkle of crumbled feta cheese. For a tangy twist, try a chimichurri sauce or a squeeze of fresh lemon juice. If you love a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce before serving.
Time-Saving Tips for Busy Cooks
To speed up prep, use pre-sliced cremini mushrooms or skip the skewers and grill them directly on a grill pan. If you’re short on time, marinate the mushrooms for just 10 minutes instead of the full soak—they’ll still soak up plenty of flavor. Preheating your grill while you prep ensures everything cooks quickly and evenly.
Storage and Reheating Made Easy
Store leftover grilled mushrooms in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat or pop them in the oven at 350°F for 5-7 minutes. They’re perfect for adding to pasta, omelets, or sandwiches the next day!
Recipe Variations to Try
Swap out cremini or portobello mushrooms for shiitake or oyster mushrooms for a different texture. Experiment with marinades by adding minced garlic, smoked paprika, or a splash of maple syrup. For a smoky flavor, grill the mushrooms over charcoal instead of gas.
Grilled Mushrooms
Ingredients
- 16 ounces cremini mushrooms or portobello mushrooms, about 4 portobellos
- Balsamic vinegar, for drizzling
- Extra-virgin olive oil, for drizzling
- Tamari, for drizzling
- Sea salt and freshly ground black pepper
Instructions
- Prepare the mushrooms by trimming the cremini mushroom stems and/or removing the portobello mushroom stems. Clean the caps with a damp cloth or paper towel. Place the mushrooms on a large rimmed plate and drizzle generously with balsamic vinegar, olive oil, and tamari. Sprinkle with salt and pepper and use your hands to coat the mushrooms on all sides.
- If using cremini mushrooms, thread them onto metal skewers (or wood skewers that have been soaked overnight).
- Preheat an outdoor grill or grill pan to medium heat. Place the cremini skewers on the grill, or place the portobello mushrooms on the grill, gill side-up. Cook for 5 to 7 minutes per side, or until the mushrooms are tender.