Grilled Garlic Mushrooms (Printable)

Smoky grilled mushrooms sautéed with garlic, olive oil, and herbs for a savory vegetarian side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb cremini or button mushrooms, cleaned and trimmed

→ Aromatics and Seasonings

02 - 3 tbsp olive oil, divided
03 - 4 cloves garlic, minced
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
06 - Salt and black pepper, to taste

→ Optional Garnish

07 - 1 tbsp grated Parmesan cheese (omit for vegan or dairy-free)

# Steps:

01 - Set your grill or grill pan to medium-high heat and allow it to fully preheat.
02 - In a large bowl, toss the cleaned mushrooms with 1½ tbsp olive oil, a generous pinch of salt, and freshly ground black pepper until evenly coated.
03 - Thread the mushrooms onto skewers or place them in a grilling basket to prevent them from falling through the grates.
04 - Grill for 6 to 8 minutes, turning occasionally, until the mushrooms are tender and have light char marks.
05 - Heat the remaining 1½ tbsp olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
06 - Add the grilled mushrooms to the skillet along with the thyme and half of the chopped parsley. Sauté for 2 to 3 minutes, gently stirring, until the mushrooms are glistening and evenly coated with the garlic oil.
07 - Taste and adjust with additional salt and black pepper as needed.
08 - Transfer to a warm serving dish and garnish with the remaining parsley. Sprinkle with grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • The char from the grill locks in a deep smokiness that transforms ordinary mushrooms into something people genuinely crowd around the kitchen counter for.
  • It works with almost any mushroom variety you have on hand, making it a reliable go to even when your fridge looks disappointingly empty.
02 -
  • Mushrooms act like sponges, so never rinse them under running water; instead wipe each one with a damp cloth or paper towel to keep them from turning soggy on the grill.
  • Walking away from the garlic during that thirty second sauté is the fastest path to bitterness, so stay right there at the stove and keep the spoon moving.
03 -
  • Letting the mushrooms sit in the oil, garlic, and herb mixture for twenty minutes before grilling infuses them with flavor that penetrates all the way through rather than just coating the outside.
  • Using a grill basket instead of skewers saves time and lets you toss the mushrooms easily for more even charring without losing any over the edge.

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