Balsamic Garlic Mushroom Skewers (Printable)
Marinated balsamic and garlic mushrooms grilled on skewers, finished with parsley and optional balsamic glaze.
# What You'll Need:
→ Vegetables
01 - 1 lb cremini or white mushrooms, cleaned with stems trimmed
→ Marinade
02 - 3 tbsp balsamic vinegar
03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 1 tbsp soy sauce (use gluten-free tamari if needed)
06 - 1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
07 - ½ tsp freshly ground black pepper
08 - ¼ tsp salt
→ Garnish
09 - 2 tbsp fresh parsley, chopped
10 - Extra balsamic glaze for drizzling (optional)
# Steps:
01 - In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, soy sauce, chopped herbs, pepper, and salt until well combined.
02 - Add the cleaned mushrooms to the marinade and toss thoroughly to coat. Let rest for 15 to 30 minutes for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 15 minutes to prevent burning on the grill.
04 - Remove mushrooms from the marinade and thread them evenly onto the prepared skewers, leaving a small gap between each for even cooking.
05 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
06 - Place skewers on the grill and cook for 8 to 10 minutes, turning occasionally, until the mushrooms are deeply browned and tender.
07 - Transfer the grilled skewers to a serving platter. Sprinkle with chopped parsley and drizzle with balsamic glaze if desired. Serve immediately.
# Expert Tips:
01 -
- The balsamic marinade soaks into every crevice of the mushroom and creates this deep caramelized crust that tastes like you spent hours when it really took minutes.
- These skewers work as a party appetizer, a weeknight side, or a main course over rice without changing a single thing.
02 -
- Do not skip the skewer soaking step because burning wood is not the smoky flavor you are going for.
- Mushrooms act like sponges so a longer marinade really does transform them, but even 10 minutes works if you are in a rush.
03 -
- Cut any large mushrooms in half so everything cooks evenly and you do not end up with some done and some raw.
- A final drizzle of balsamic glaze right before serving is the detail that makes people think you are a better cook than you probably are.