Balsamic Garlic Mushroom Skewers (Printable)

Marinated balsamic and garlic mushrooms grilled on skewers - savory, smoky and vegetarian-friendly.

# What You Need:

→ Vegetables

01 - 1 pound cremini or white button mushrooms, cleaned with stems trimmed

→ Marinade

02 - 3 tablespoons balsamic vinegar
03 - 2 tablespoons extra virgin olive oil
04 - 3 cloves garlic, minced
05 - 1 tablespoon soy sauce (use tamari or gluten-free soy sauce if needed)
06 - 1 tablespoon fresh rosemary or thyme, finely chopped (or 1 teaspoon dried)
07 - ½ teaspoon freshly ground black pepper
08 - ¼ teaspoon kosher salt

→ Garnish

09 - 2 tablespoons fresh flat-leaf parsley, chopped
10 - Balsamic glaze, for drizzling (optional)

# Steps:

01 - In a medium mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, soy sauce, chopped herbs, black pepper, and salt until well combined.
02 - Add the trimmed mushrooms to the marinade and toss thoroughly to ensure even coating. Allow to marinate for 15 to 30 minutes for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 15 minutes to prevent burning on the grill.
04 - Thread the marinated mushrooms onto the prepared skewers, spacing them evenly for uniform cooking.
05 - Preheat an outdoor grill or indoor grill pan to medium-high heat, approximately 400°F.
06 - Place the skewers on the hot grill and cook for 8 to 10 minutes, turning occasionally, until the mushrooms are deeply browned and tender throughout.
07 - Transfer the grilled skewers to a serving platter. Sprinkle with chopped parsley and drizzle with balsamic glaze if desired. Serve immediately.

# Expert Advice:

01 -
  • The balsamic marinade works its way into every crevice of the mushrooms and creates this deep, jammy crust when it hits the grill.
  • These come together so fast you can decide to make them twenty minutes before guests arrive and still look like you planned it for days.
02 -
  • Do not skip soaking wooden skewers because a burning stick is not the kind of smoke flavor anyone wants.
  • Resist the urge to move the mushrooms constantly because letting them sit on the grate is what builds that caramelized crust.
03 -
  • Pat the mushrooms dry before marinating so they absorb more flavor instead of getting waterlogged.
  • A final drizzle of thick balsamic glaze right before serving adds a sweetness that makes people close their eyes when they take the first bite.

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