Grilled Garlic Mushrooms (Printable)
Smoky grilled mushrooms sautéed with garlic, olive oil, and herbs for a flavorful vegetarian side.
# What You Need:
→ Vegetables
01 - 1 lb cremini or button mushrooms, cleaned and trimmed
→ Aromatics & Seasonings
02 - 3 tbsp olive oil, divided
03 - 4 garlic cloves, minced
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
06 - Salt and black pepper, to taste
→ Optional Garnish
07 - 1 tbsp grated Parmesan cheese (omit for vegan/dairy-free)
# How-To:
01 - Preheat your grill or grill pan to medium-high heat.
02 - Toss the mushrooms with 1½ tbsp olive oil, salt, and black pepper in a large bowl until evenly coated.
03 - Thread mushrooms onto skewers or place in a grilling basket to prevent them from falling through the grate.
04 - Grill mushrooms for 6–8 minutes, turning occasionally, until tender and lightly charred.
05 - Heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
06 - Add the grilled mushrooms, thyme, and half the parsley to the skillet. Sauté for 2–3 minutes, stirring gently, until mushrooms are glistening and well coated.
07 - Taste and adjust seasoning with more salt and pepper if needed.
08 - Transfer to a serving dish. Garnish with remaining parsley and Parmesan cheese if using.
# Expert Tips:
01 -
- The double cooking method, grilling then sauteeing, gives you a smoky depth that plain pan fried mushrooms can never touch.
- It comes together in twenty five minutes with ingredients you probably already have sitting in your pantry.
02 -
- Do not skip drying your mushrooms after cleaning because excess water makes them steam instead of char on the grill.
- Letting the garlic go even slightly brown will make it bitter, so pull the pan off the heat the moment you catch that first golden edge.
03 -
- Quarter larger mushrooms so everything cooks at the same rate and you avoid the dreaded mix of mushy and rubbery pieces on the same plate.
- A tiny squeeze of lemon juice right at the end brightens the whole dish and makes people wonder what your secret ingredient is.