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–+ servings

Grilled Mushrooms

Amy
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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

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.
Keyword barbecue, grilled, mushrooms, recipe, vegetarian
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