Grilling mushrooms with garlic and lemon enhances their natural earthy flavor. Use portobello or large cremini mushrooms.
Ingredients
- 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.
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