Balsamic Garlic Grilled Mushroom Skewers
Balsamic Garlic Grilled Mushroom Skewers are a savory mushroom dish with bold balsamic and garlic flavors. This easy recipe is perfect for barbecues or quick dinners.
Ingredients
For the Marinade:
- ¼ cup 60 ml balsamic vinegar
- 3 tbsp 45 ml olive oil
- 3 garlic cloves minced
- 1 tbsp fresh rosemary or thyme chopped
- ½ tsp kosher salt
- ¼ tsp ground black pepper
For the Skewers:
- 1 lb 450 g cremini or button mushrooms, cleaned
- Wooden or metal skewers 8–10
Instructions
Prepare the Mushrooms
- I clean 1 lb mushrooms, patting them dry, and remove stems if desired for this grilled mushroom skewers dish.
Make the Marinade
- In a mixing bowl, I whisk ¼ cup balsamic vinegar, 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped rosemary or thyme, ½ tsp salt, and ¼ tsp black pepper until blended for this easy recipe.
Marinate the Mushrooms
- I toss the mushrooms in the marinade, coating evenly, and let them sit for 30 minutes (or up to 2 hours in the fridge) for this savory mushroom dish.
Skewer the Mushrooms
- I thread the mushrooms onto 8–10 skewers, leaving small gaps for even cooking, for this grilled mushroom skewers dish.
Grill the Skewers
- I preheat the grill to medium-high (400°F/200°C). I grill the skewers for 4–6 minutes per side, turning occasionally, until tender with grill marks for this Balsamic Garlic Grilled Mushroom Skewers dish.
Serve
- I serve warm, optionally garnished with extra herbs for this savory mushroom dish.
Notes
- Use fresh whole mushrooms for best texture and moisture retention.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Marinate mushrooms longer, up to 2 hours, to intensify flavor.
- Preheat your grill thoroughly before cooking to seal in juices.
- Do not overcrowd the skewers; leave small gaps between mushrooms for even cooking and caramelization.