Go Back

Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic grilled mushroom skewers with a tangy balsamic-garlic glaze and caramelized edges. Juicy mushrooms marinate for 30 minutes, then grill fast for smoky, savory vegetarian skewers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Balsamic-garlic marinade
  • 0.25 cup balsamic vinegar
  • 0.25 cup olive oil
  • 4 garlic minced
  • 2 tbsp fresh thyme chopped
  • 1 tbsp Dijon mustard
  • salt to taste
  • pepper to taste
Mushroom skewers
  • 2 lb whole mushrooms button or cremini
  • 1 wooden skewers soaked

Equipment

  • 1 grill

Method
 

Make the balsamic-garlic marinade
  1. Whisk balsamic vinegar, olive oil, garlic, thyme, Dijon mustard, salt, and pepper until smooth.
  2. Reserve some of the marinade for brushing later while grilling.
Marinate the mushrooms
  1. Toss whole mushrooms with the marinade until evenly coated, then let sit for 30 minutes.
Skewer and grill
  1. Thread the marinated mushrooms onto soaked wooden skewers, keeping them fairly tight together.
  2. Grill over medium-high heat for 4-5 minutes per side until caramelized, turning once halfway through.
  3. Brush with the remaining reserved marinade during grilling so the glaze looks glossy and caramelized.
Serve
  1. Serve hot as a side dish or appetizer with visible balsamic-garlic glaze on the mushrooms.

Notes

Pro tip: keep the mushrooms in a single layer while marinating so they soak up the garlic-thyme flavor evenly. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot grill pan or skillet. Freezing is not recommended because mushrooms get watery when thawed. Dietary swap: for a dairy-free option, use the same recipe as written since it’s naturally vegetarian and dairy-free.