Garlic Butter Grilled Mushrooms (Printable Version)
Juicy mushrooms soaked in garlic butter and grilled until golden and tender with smoky char marks.
# What You Need:
→ Mushrooms
01 - 1 pound cremini or button mushrooms, cleaned and stemmed
→ Marinade
02 - 4 tablespoons unsalted butter, melted
03 - 3 tablespoons olive oil
04 - 4 garlic cloves, minced
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
07 - 1 tablespoon soy sauce (use tamari for gluten-free version)
08 - 1 teaspoon balsamic vinegar
09 - ½ teaspoon freshly ground black pepper
10 - ½ teaspoon fine sea salt
# How To Make It:
01 - In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, parsley, thyme, soy sauce, balsamic vinegar, black pepper, and salt until thoroughly combined and emulsified.
02 - Add the cleaned mushrooms to the bowl and toss vigorously to ensure each mushroom is evenly coated. Cover with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 hours for a more pronounced flavor.
03 - Set a grill or grill pan over medium-high heat and allow it to reach the proper cooking temperature, approximately 400°F.
04 - Thread smaller mushrooms onto skewers for easier handling, or arrange larger mushrooms directly on the grill grates in a single layer.
05 - Cook the mushrooms for 8 to 10 minutes, turning occasionally with tongs, until they develop golden grill marks and become tender. Baste once or twice with any remaining marinade during cooking for added richness.
06 - Transfer the grilled mushrooms to a warm serving platter, garnish with additional fresh parsley if desired, and serve immediately while warm.
# Helpful Hints:
01 -
- The marinade does all the heavy lifting, so you get steakhouse quality with almost zero effort after thirty minutes of waiting.
- These mushrooms turn even a simple Tuesday dinner into something that feels like you went all out.
02 -
- Do not skip the marinating time, because those thirty minutes are when the mushrooms act like little sponges soaking up every bit of flavor.
- Crowding the grill is the fastest way to steam your mushrooms instead of charring them, so give them plenty of breathing room.
03 -
- A pinch of smoked paprika in the marinade adds a subtle campfire depth that makes people think you cooked over hardwood coals.
- Letting the mushrooms rest for two minutes off the grill before serving allows the juices to redistribute so they stay juicy rather than leaking onto the plate.