Garlic Butter Grilled Mushrooms (Printable)

Garlic butter marinated cremini mushrooms grilled golden with smoky char marks and fresh herbs.

# What You Need:

→ Mushrooms

01 - 1 lb cremini or button mushrooms, cleaned and stemmed

→ Marinade

02 - 4 tbsp unsalted butter, melted
03 - 3 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
07 - 1 tbsp soy sauce (use tamari for gluten-free version)
08 - 1 tsp balsamic vinegar
09 - ½ tsp freshly ground black pepper
10 - ½ tsp fine sea salt

# How-To:

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 fully emulsified and well combined.
02 - Add the cleaned mushrooms to the bowl and toss thoroughly, ensuring each mushroom is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more pronounced flavor.
03 - Heat a grill or grill pan over medium-high heat until it reaches proper cooking temperature.
04 - Thread smaller mushrooms onto skewers or place larger mushrooms directly onto the grill grate in a single layer.
05 - Grill 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.
06 - Transfer the grilled mushrooms to a serving platter, garnish with additional fresh parsley if desired, and serve warm.

# Expert Tips:

01 -
  • The garlic butter marinade soaks into every fold and crevice of the mushrooms, making each bite absurdly juicy.
  • They are one of those rare side dishes that disappear faster than the main course at any barbecue.
  • Gluten-free and vegetarian, so you can serve them to almost anyone without a second thought.
02 -
  • Do not skip the marinating time, because those thirty minutes are when the mushrooms drink in all the garlic butter flavor and transform from bland to irresistible.
  • If your mushrooms are very large, slice them in half so they cook through evenly and get more surface area for those beautiful grill marks.
03 -
  • Pat the mushrooms dry before marinating so the butter clings to the surface instead of sliding off on a wet cap.
  • Cook these a touch longer than you think they need, because mushrooms release moisture and then reabsorb it, and the best flavor comes after that second phase when the edges start to caramelize.

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