Grilling mushrooms brings out their earthy flavors and enhances their texture. Garlic, balsamic vinegar, and some fresh thyme leaves makes them a fantastic side dish to pair with steaks, chicken, or pork. Or make them as a meat replacement option for vegetarian guests and family members.
How to Serve Grilled Mushrooms
- Large portobellos make a great sandwich or burger filling.
- Add them to a salad for texture and flavor.
- Add a creative touch to your pizza toppings.
- 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.
Grilling mushrooms with garlic and lemon enhances their natural earthy flavor. Use portobello or large cremini mushrooms.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Mushrooms
- Method: Grill
Ingredients
Scale
- 1 dozen large 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 minced garlic
- 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.
