Balsamic Garlic Grilled Mushroom Skewers

Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic mushroom skewers with glossy, caramelized caps and char marks from a balsamic reduction glaze. Quick marinade and grill timing turn cremini mushrooms into tender, savory, almost meat-like bite-size kebabs.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

marinating 30

Total Time 57

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

mushrooms

2 lb whole cremini or button mushrooms, stems trimmed

marinade

4 tbsp balsamic vinegar
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
1 tbsp soy sauce
1 tsp honey
0.5 tsp salt
0.25 tsp black pepper

for serving

1 fresh parsley and extra balsamic drizzle for serving

Equipment

1 sheet pan

Method

Marinate the mushrooms

Whisk balsamic vinegar, olive oil, garlic, thyme, rosemary, soy sauce, honey, salt, and pepper, then toss mushrooms in the marinade. Let sit 30 minutes so the caps absorb the glossy flavor.

Skewer and grill

Soak wooden skewers in water for 30 minutes, then thread the mushrooms onto skewers. Keep them packed so they grill in even, tender rows.
Preheat the grill to medium-high heat, then place skewers on the grates. Grill for 5-6 minutes per side until mushrooms are deeply caramelized and tender, with the balsamic forming a beautiful glaze.

Serve

Drizzle extra balsamic over the grilled skewers and top with fresh parsley before serving. Serve while the mushroom caps are glossy and caramelized.

Notes

Pro tip: Spread the marinated mushrooms on a sheet pan for a quick shake every 10 minutes so the marinade coats evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot grill pan until warm. Freezing isn’t recommended because mushrooms can soften too much. If you want it vegetarian-friendly with no honey, swap honey for 1 tsp maple syrup for a similar balance.