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Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic grilled mushroom skewers with a tangy balsamic marinade and garlic-thyme glaze. Juicy mushrooms caramelize on the grill for flavorful, vegetarian side-dish skewers.
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Prep Time 15 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

mushrooms
  • 2 lb whole mushrooms (button or cremini)
balsamic marinade
  • 0.25 cup balsamic vinegar
  • 0.25 cup olive oil
  • 4 garlic, minced
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste Use to taste.
skewers
  • 1 Wooden skewers, soaked

Equipment

  • 1 grill

Method
 

Make the balsamic-garlic marinade
  1. Whisk together balsamic vinegar, olive oil, garlic, thyme, Dijon mustard, salt, and pepper until smooth.
Marinate the mushrooms
  1. Toss mushrooms in the marinade until well coated, then let sit for 30 minutes.
Skewer and grill
  1. Thread marinated mushrooms onto soaked wooden skewers, arranging them in an even layer.
  2. Grill over medium-high heat for 4-5 minutes per side until caramelized, turning once for even browning.
  3. Brush the mushrooms with the remaining marinade while grilling so the surface develops a glossy balsamic-garlic glaze.
Serve
  1. Serve hot as a side dish or appetizer.

Notes

Pro tip: keep the grill at a true medium-high temperature so the mushrooms caramelize instead of steaming. Refrigerate leftovers in a covered container for up to 3 days; reheat on a hot grill pan or skillet until warmed through. Freezing is not recommended for best texture. For a lower-fat option, use 2 tbsp olive oil instead of 1/4 cup and increase balsamic vinegar slightly to maintain flavor.