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If you’re looking for a simple, flavorful dish that brings out the best in mushrooms, this Grilled Mushroom Skewers Recipe is an absolute game-changer. Juicy, tender mushrooms infused with a bright, tangy marinade and kissed by the grill make for a dish that’s both satisfying and easy enough for any weeknight or weekend barbecue. Whether you’re a mushroom lover or someone looking to wow your guests with a vegetarian-friendly delight, these skewers deliver on taste, texture, and that irresistible smoky charm that only grilling can provide.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, fresh ingredients. Each element plays a distinct role, from the bright acidity of lemon juice to the earthy depth of balsamic vinegar, all tied together with spices and a bit of garlic for punch. These essential ingredients ensure your grilled mushroom skewers come out bursting with balanced, vibrant flavors every time.
- 16 oz Baby Portabello Mushrooms: Choose baby portabello for their meaty texture; crimini or button mushrooms work well too, depending on your preference.
- 1/4 cup Olive Oil: Adds richness and helps the marinade cling to the mushrooms for a silky finish.
- 1/4 cup Lemon Juice: Brings a bright, citrusy note that tenderizes the mushrooms and lifts all the flavors.
- Small Handful of Parsley: Adds freshness and a pop of green color to the marinade.
- 1 tsp Sugar: Balances the acidity and enhances caramelization during grilling.
- 1 tsp Salt: Essential for seasoning and enhancing all the natural mushroom flavors.
- 1/4 tsp Pepper: Just a touch for subtle heat.
- 1/4 tsp Cayenne Pepper: Adds a gentle kick without overpowering the dish.
- 1-2 Garlic Cloves: Minced or whole, garlic lends aromatic depth to the marinade.
- 1 Tbsp Balsamic Vinegar: Offers a sweet and tangy complexity that complements the mushrooms perfectly.
- 10 ten-inch Bamboo or Wood Skewers: Soaked beforehand to prevent burning on the grill.
How to Make Grilled Mushroom Skewers Recipe
Step 1: Prepare the Skewers
Start by placing your bamboo or wooden skewers in a baking dish filled with water. Let them soak for at least 15 minutes—this is a key step to prevent them from burning while grilling and to keep your mushrooms intact on the skewer.
Step 2: Mix the Marinade
Combine all marinade ingredients—olive oil, lemon juice, parsley, sugar, salt, pepper, cayenne, garlic, and balsamic vinegar—in a food processor. Pulse until the mixture is nearly smooth, creating a vibrant and balanced marinade that will soak deeply into each mushroom piece.
Step 3: Prepare the Mushrooms
Rinse the mushrooms gently under cool water and pat them dry with paper towels. Slice each mushroom in half, making sure to keep half of the stem on each piece for easy skewering and optimal grilling.
Step 4: Marinate the Mushrooms
Transfer your mushroom halves into a large gallon-size ziplock bag or a medium mixing bowl. Pour in your marinade, seal the bag or cover the bowl, and shake or toss well to ensure every mushroom is evenly coated. Let them marinate in the refrigerator for 30 to 45 minutes to absorb all the flavors thoroughly.
Step 5: Preheat the Grill
Heat your grill to about 300 degrees Fahrenheit. A moderate temperature is important here to cook the mushrooms evenly without burning them.
Step 6: Skewer the Mushrooms
Grab your soaked skewers and begin threading the mushroom halves onto them. It can be a bit tricky at first, but twisting the mushrooms onto the skewers works best to avoid cracking or tearing. The mushrooms should fit snugly to hold form during grilling.
Step 7: Grill to Perfection
Place the skewered mushrooms on the hot grill and cook for about 3 minutes per side. Keep an eye on them, turning gently to prevent burning. The mushrooms are ready when they turn soft, juicy, and have those gorgeous grill marks. Remove from the grill and cover loosely with foil to keep warm until serving.
How to Serve Grilled Mushroom Skewers Recipe
Garnishes
Add a sprinkle of fresh chopped parsley or a drizzle of extra virgin olive oil for a fresh, aromatic finish. A squeeze of lemon wedges on the side enhances the zesty notes in the marinade, making every bite sing.
Side Dishes
These skewers pair beautifully with a light couscous salad, a creamy garlic mashed potatoes, or even charred corn on the cob. They also make an excellent companion to any grilled meat or fish if you want to balance out the meal.
Creative Ways to Present
For a fun twist, serve the grilled mushroom skewers over a bed of herbed quinoa tossed with diced tomatoes and cucumber. Alternatively, thread the mushrooms into a grilled veggie platter or slide them into warm pita bread with tzatziki for an easy mushroom gyro.
Make Ahead and Storage
Storing Leftovers
Place leftover grilled mushroom skewers in an airtight container and refrigerate. They keep well for up to 3 days without losing their texture or flavor, making a quick weeknight snack or side salad topper whenever you need a speedy bite.
Freezing
While mushrooms can be frozen, the texture may change slightly after thawing. If you want to freeze your skewers, wrap them tightly in foil and then place them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your skewers on a grill or in a hot pan over medium heat for a few minutes until warmed through. Avoid the microwave if possible, as it can make mushrooms rubbery. Reheating on the grill also adds a fresh smoky touch, almost like they were just cooked.
FAQs
Can I use other types of mushrooms for this Grilled Mushroom Skewers Recipe?
Absolutely! While baby portabellos are great for their meaty texture, crimini, button, or even shiitake can work well depending on your taste preferences and availability. Just make sure they’re similar in size for even grilling.
Do I need to soak the skewers before grilling?
Yes, soaking the skewers in water for at least 15 minutes is important to prevent them from burning and to keep your mushrooms firmly on the stick. It’s a simple step that really pays off!
How long can the mushrooms marinate?
While 30 to 45 minutes is ideal for maximum flavor absorption without losing texture, you can marinate the mushrooms for up to 2 hours in the fridge if you want to prep ahead of time.
Can I make this recipe without a grill?
Definitely! If you don’t have access to a grill, use a grill pan or a broiler in your oven. Just keep an eye on the mushrooms to avoid burning and turn them carefully for even cooking.
What can I serve with grilled mushroom skewers for a complete meal?
Pair the skewers with your favorite grain like quinoa or rice, add a crisp green salad, and perhaps some grilled bread or roasted vegetables for a wholesome, delicious meal everyone will love.
Final Thoughts
I truly hope you give this Grilled Mushroom Skewers Recipe a try because it’s one of those simple yet stunning dishes that effortlessly impresses. From the juicy, flavorful mushrooms to the vibrant marinade and smoky grill finish, it’s a recipe that brings out the best in humble ingredients. Whether for casual dinners, weekend gatherings, or a fun vegetarian option, these skewers are guaranteed to become a favorite in your cooking arsenal.
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Grilled Mushroom Skewers Recipe
- Prep Time: 55 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 1 minute
- Yield: 8–10 skewers
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
These Grilled Mushroom Skewers are a flavorful and easy appetizer or side dish perfect for any grill session. Baby portabello mushrooms are marinated in a tangy, garlicky blend of olive oil, lemon juice, balsamic vinegar, and spices then grilled to tender perfection. The mushrooms absorb the marinade beautifully, resulting in a smoky, juicy, and deliciously charred bite. Perfect for vegetarians and mushroom lovers, these skewers are sure to impress at your next barbecue or gathering.
Ingredients
For the Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Small handful of parsley
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1–2 garlic cloves
- 1 Tbsp balsamic vinegar
Main Ingredients
- 16 oz (1 lb) Baby Portabello Mushrooms (crimini or button mushrooms also work)
- 10 10-inch bamboo or wood skewers
Instructions
- Soak the Skewers: Place 10 medium bamboo or wooden skewers into a baking dish and cover them with water. Soak the skewers for at least 15 minutes to prevent them from burning during grilling.
- Prepare the Marinade: Place all the marinade ingredients—olive oil, lemon juice, parsley, sugar, salt, pepper, cayenne pepper, garlic cloves, and balsamic vinegar—into a food processor and pulse several times until the marinade is nearly smooth.
- Prep the Mushrooms: Rinse the mushrooms thoroughly and pat them dry. Cut each mushroom in half, ensuring each piece retains half of the mushroom stem for better skewering.
- Marinate the Mushrooms: Place the mushroom halves into a large gallon-size Ziploc bag or a medium bowl. Pour the marinade over the mushrooms and shake or toss until all pieces are evenly coated. Refrigerate and allow the mushrooms to marinate for 30-45 minutes to absorb the flavors.
- Preheat the Grill: Heat your grill to approximately 300ËšF to prepare for cooking the skewers.
- Skewer the Mushrooms: Using the soaked skewers (no need to dry them), skewer the mushroom halves snugly. Twist each mushroom onto the skewer to avoid cracking or breaking the mushroom.
- Grill the Skewers: Place the skewered mushrooms on the preheated grill. Cook for about 3 minutes per side, watching carefully to avoid burning. The mushrooms are done when they become tender and slightly charred. Remove from grill and cover with foil to keep warm until serving.
Notes
- Soaking the skewers is essential to prevent burning on the grill.
- Twisting the mushrooms onto the skewers helps avoid breaking the mushrooms.
- Marinate mushrooms for at least 30 minutes for best flavor absorption.
- If you don’t have a food processor, finely chop the parsley and garlic before whisking marinade ingredients together.
- Use medium heat on the grill to ensure mushrooms cook evenly without burning.
- These skewers make a great vegetarian appetizer or side dish for any grilled meal.
