Grilled Mushrooms
Elevate your dishes with grilled mushrooms. From burgers to frittatas, mushrooms add an earthy twist to your favorite recipes.
Grilling mushrooms enhances their deep, earthy flavor and gives them a satisfying, meaty texture. With garlic, balsamic (or lemon), and fresh thyme, these grilled mushrooms are perfect on their own or as a topping, filling, or flavorful side dish.
You can serve these mushrooms as a side dish, slice them for sandwiches, or pile them over steaks, chicken, or burgers. They’re quick enough for a weeknight but flavorful enough for company, and the recipe is easy to scale up for a crowd. Once you’ve tried this method, you’ll probably start throwing a few mushrooms on the grill every time it’s hot.
What You’ll Like About This Recipe
- Big, savory flavor. Butter, olive oil, garlic, and thyme cling to the mushrooms as they grill, so you get a deep savory taste in every bite along with gentle smokiness from the grill.
- Flexible with different mushrooms. Portobello caps are wonderfully meaty and can be served whole or sliced, while large cremini (baby bellas) cook quickly and are perfect for cutting into thick strips or wedges.
- Simple, fast prep. The sauce comes together in one small pan and doubles as both marinade and basting sauce, so you get a lot of flavor with almost no extra steps or dishes.
- Easy to customize. You can choose balsamic for sweetness and depth or lemon juice for a brighter finish, and it’s simple to add herbs like rosemary, parsley, or oregano if you want a different flavor profile.
- Versatile side or main. Serve the mushrooms as a classic side dish, use them as a hearty vegetarian main, or slice them to tuck into wraps, grain bowls, salads, and sandwiches.
Ingredient Notes
- Portobello mushrooms – Large portobello caps are ideal because they’re sturdy enough for the grill and develop a satisfying, almost steak-like texture. You can also use big cremini caps; just watch them a bit more closely, since smaller mushrooms cook faster.
- Butter – Adds richness and flavor and helps the mushrooms brown and caramelize around the edges. If you need a dairy-free option, you can replace the butter with more olive oil or a plant-based butter.
- Olive oil – Extra-virgin olive oil blends with the butter to prevent scorching and gives the sauce a smooth consistency for brushing. Any neutral oil suitable for grilling will work, but a good olive oil adds nice flavor.
- Balsamic vinegar or lemon juice – Both bring acidity to balance the richness. Balsamic adds sweetness and depth, while fresh lemon juice keeps the mushrooms bright and zesty. Use what fits the rest of your menu.
- Garlic – Minced garlic infuses the butter and oil as it warms, giving the mushrooms a pronounced garlicky aroma. Jarred minced garlic works in a pinch, but fresh cloves have the best flavor.
- Fresh thyme – Earthy thyme pairs naturally with mushrooms and grilled foods in general. You can swap in fresh rosemary, oregano, or a little Italian seasoning if thyme isn’t available.
- Kosher salt and black pepper – Season both the sauce and the mushrooms lightly before grilling, then taste again after cooking. Mushrooms can handle a generous pinch of salt, which brings out their flavor.
Steps to Make Grilled Mushrooms
- Clean the mushrooms quickly under cool running water, then pat them dry so they don’t steam on the grill.
- Warm the butter, oil, garlic, vinegar or lemon, and thyme in a small pan until the mixture is fragrant and the garlic has softened slightly.
- Heat the grill to medium-high so the mushrooms sear and develop grill marks without burning.
- Brush the mushrooms generously with the garlic butter mixture, making sure to coat the gill side and the caps.
- Grill the mushrooms gill-side down first to capture the juices, basting once during this side.
- Flip the mushrooms, baste again, and continue grilling until they feel tender when pressed and the edges are lightly charred.
- Transfer to a platter, spoon any remaining sauce over the top, and taste for salt and pepper before serving.
Pro Tips
- Dry the mushrooms thoroughly after rinsing so they sear instead of steaming and take on better grill marks.
- Preheat the grill long enough that the grates are hot; a properly heated grill helps prevent sticking and gives you those nice charred lines.
- Brush the grates with a lightly oiled paper towel or use a grill-safe spray if your mushrooms tend to stick.
Recipe Variations
- Balsamic-herb mushrooms. Stick with balsamic vinegar and thyme, and add a little fresh rosemary or oregano to the pan while the garlic mixture warms. The result is a deeper, slightly sweet flavor that’s perfect with steak, pork tenderloin, or grilled chicken.
- Bright lemon-garlic mushrooms. Use lemon juice instead of balsamic and finish the mushrooms with extra lemon zest and chopped parsley. This lighter, more citrusy version pairs nicely with grilled fish, shrimp, or other seafood.
- Spicy grilled mushrooms. Stir a pinch of crushed red pepper flakes, smoked paprika, or a few dashes of hot sauce into the butter mixture. The gentle heat balances the mushrooms’ earthiness and works well for tacos, grain bowls, or fajita-style meals.
- Cheesy finish. After grilling, sprinkle the hot mushrooms with freshly grated Parmesan or crumbled feta and let the cheese melt slightly from the residual heat. This adds extra richness and makes them especially good for serving over polenta or pasta.
- Herb and garlic marinade. If you have a bit more time, toss the mushrooms in the cooled garlic-butter mixture and let them sit for 20 to 30 minutes before grilling. They’ll absorb more flavor and cook up even more savory and aromatic.
How to Serve Grilled Mushrooms
- Serve them as a savory side dish with grilled chicken, steaks, or chops.
- Chop them and pile them on hamburgers.
- Slice them and add them to a grilled cheese sandwich and use Gruyère cheese for an out-of-this world lunch.
- Use them as a filling for an omelet or frittata.
- Toss them with cacio e pepe for an earthy twist.
- Make a mushroom galette or savory tart.
How to Store
- Refrigerate: Cool the grilled mushrooms to room temperature, then transfer them to an airtight container and refrigerate for up to 3 to 4 days. Keep as much of the cooking juices as possible to help them stay moist.
- Reheat: Warm the mushrooms gently in a skillet over low to medium heat with a small splash of water, broth, or extra butter until heated through. You can also reheat them briefly on a medium grill or in a 350°F oven, just until hot, to refresh their grilled edges.
- Freeze: For longer storage, freeze the cooled mushrooms in a single layer on a baking sheet, then transfer to freezer bags or containers for up to 2 months. The texture may become softer after thawing, but they’re still useful for pasta, casseroles, and grain dishes rather than serving on their own as a side.
Grilled Mushrooms
Grilling mushrooms with garlic and lemon enhances their natural earthy flavor. Use portobello or large cremini mushrooms.
Ingredients
- 12 large portobello mushrooms, more or less depending on size
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar, or lemon juice
- 2 teaspoons garlic, minced
- 1 teaspoon fresh chopped thyme
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Clean the mushrooms by briefly rinsing and gently wiping them with paper towels.
- Combine the butter, olive oil, and garlic in a small saucepan; whisk in the balsamic vinegar and thyme and cook over medium-low heat for 2 to 3 minutes, until aromatic. Taste and add salt and pepper as desired.
- Prepare the grill for medium-high heat.
- Brush the mushrooms all over with some of the sauce mixture.
- Grill the mushrooms, gill-sides down, for 4 minutes, basting again about halfway through. Flip, baste again with the sauce mixture, and grill for another 5 to 6 minutes or until tender.
Nutrition
Calories: 197kcalCarbohydrates: 11gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 23mgSodium: 25mgPotassium: 929mgFiber: 3gSugar: 7gVitamin A: 263IUVitamin C: 0.5mgCalcium: 14mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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