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Grilled Balsamic Garlic Mushroom Skewers on a white plate garnished with fresh herbs.
Layla

Balsamic Garlic Mushroom Skewers

Meaty mushrooms marinated in tangy balsamic and roasted garlic, then charred on skewers for the perfect vegetarian grilling centerpiece.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

For the Mushrooms
  • 1.5 lb cremini mushrooms wiped clean, stems trimmed
  • 3 tbsp extra-virgin olive oil divided
For the Marinade
  • 3 tbsp balsamic vinegar good quality
  • 4 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp fresh thyme leaves only, chopped
  • 0.5 tsp freshly ground black pepper
For Serving
  • flaky sea salt for finishing
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 8-10 wooden or metal skewers
  • Grill or Grill Pan
  • Small Bowl
  • Basting Brush

Method
 

Prep
  1. In a small bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, minced garlic, soy sauce, thyme, and black pepper. Let sit 5 minutes to mellow the raw garlic.
  2. Toss cleaned mushrooms with the marinade in a large bowl. Let marinate at room temperature for 20 minutes, stirring once halfway through. If using wooden skewers, soak them in water now.
  3. Thread mushrooms onto skewers, threading through the cap and stem to keep them secure. Leave a little space between each mushroom so they cook evenly. Reserve any remaining marinade.
Grill
  1. Heat your grill or grill pan to medium-high (about 400-450 degrees F). Brush grates with the remaining 1 tablespoon olive oil.
  2. Place skewers on the grill and cook 4-5 minutes per side, turning once, until mushrooms are deeply browned and slightly charred at the edges. Brush with reserved marinade during the last 2 minutes of cooking.
  3. Transfer to a platter, sprinkle with flaky salt and fresh parsley. Serve immediately while hot.

Notes

Cremini mushrooms work best for their meaty texture, but portobello caps cut into thick wedges are excellent too. The soy sauce adds umami depth without making the dish taste Asian - do not skip it. These can be marinated up to 2 hours ahead; any longer and the vinegar will start to break down the mushrooms.