Marinated Grilled Mushroom Skewers
Serves: 4
Prep Time: 15 minutes (plus marinating time)
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Ingredients
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1 lb (450g) whole cremini mushrooms (or baby portobellos, white mushrooms, or large button mushrooms)
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2 tbsp olive oil
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2 tbsp balsamic vinegar (or red wine vinegar)
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2 tbsp soy sauce (or tamari for gluten-free)
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2 garlic cloves, minced
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1 tsp dried oregano
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1/2 tsp smoked paprika (optional for a smoky flavor)
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Salt & pepper, to taste
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1 tbsp fresh parsley (optional, for garnish)
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1 tbsp lemon juice (optional, for a bright finish)
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1–2 tbsp honey or maple syrup (optional, for a touch of sweetness)
Instructions
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Prepare the marinade:
In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, oregano, smoked paprika (if using), salt, pepper, and honey or maple syrup (if you like a hint of sweetness). -
Marinate the mushrooms:
Remove the stems from the mushrooms (if they are large) and place them in a shallow dish or resealable plastic bag. Pour the marinade over the mushrooms, tossing gently to coat them evenly. Let them marinate for at least 15 minutes, or up to 1 hour for deeper flavor. If you’re in a rush, even a quick 10-minute marinate will still add great taste! -
Prepare the skewers:
Thread the mushrooms onto skewers, packing them in tightly but leaving a little space between each mushroom. If you’re using wooden skewers, soak them in water for 10-15 minutes to prevent burning. -
Grill the skewers:
Preheat your grill (or grill pan) to medium-high heat. Place the skewers on the grill and cook for 3–4 minutes per side, turning occasionally, until the mushrooms are tender and lightly charred. You may also baste them with some leftover marinade as they cook for extra flavor. -
Serve:
Once grilled, remove the skewers from the heat and sprinkle with fresh parsley and a squeeze of lemon juice if desired. Serve hot.
Marinated Grilled Mushroom Skewers Q&A
Q: Can I use other types of mushrooms?
A: Absolutely! Portobello mushrooms work great, as do shiitake mushrooms or oyster mushrooms. Just adjust the size of the pieces to suit your skewers.
Q: Can I make the marinade ahead of time?
A: Yes! You can make the marinade up to 3 days ahead and store it in the fridge. Just give it a good stir before using, as the oil may separate.
Q: What if I don’t have a grill?
A: No worries! You can make these on a grill pan on the stove or even roast them in the oven. To roast, place the skewers on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 10–12 minutes, turning halfway through.
Q: Can I make these vegetarian-friendly for a BBQ?
A: Yep! These grilled mushroom skewers are naturally vegetarian (and vegan). They’re a perfect alternative for BBQs when you need a meatless option.
Q: Can I marinate the mushrooms overnight?
A: Sure! Marinating overnight will give the mushrooms even more flavor, but if you do this, you may want to keep the mushrooms in the fridge and pull them out about 30 minutes before grilling so they’re not too cold.
Q: How do I keep them from getting too dry on the grill?
A: Make sure to turn them every few minutes while grilling, and if they start to dry out, you can baste them with a little extra marinade or some olive oil.
Q: What can I serve these with?
A: These skewers are awesome alongside grilled meats, roasted potatoes, a fresh salad, or even rice or couscous. They can also be a great topping for a veggie burger or added to a grain bowl.