Grilled Garlic Mushrooms (Printable)

Smoky grilled mushrooms sautéed with garlic, olive oil, and herbs for a quick savory 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 garlic cloves, 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)

# Directions:

01 - Preheat your grill or grill pan to medium-high heat.
02 - Toss the mushrooms with 1½ tbsp olive oil, salt, and black pepper in a large bowl until evenly coated.
03 - Thread mushrooms onto skewers or place them in a grilling basket to prevent them from falling through the grate.
04 - Grill mushrooms for 6 to 8 minutes, turning occasionally, until tender and lightly charred.
05 - Heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
06 - Add the grilled mushrooms, thyme, and half the parsley to the skillet. Sauté for 2 to 3 minutes, stirring gently, until mushrooms are glistening and well coated.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Transfer to a serving dish and garnish with remaining parsley and Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The double cooking method of grilling then sauteeing gives these mushrooms a depth of flavor that either method alone could never achieve.
  • They come together in under thirty minutes but taste like something you spent hours perfecting over a weekend.
  • This recipe is naturally gluten free, low carb, and vegetarian so you can serve it to almost anyone without a second thought.
02 -
  • Do not wash your mushrooms under running water because they act like sponges and will soak up all that moisture, leaving you with soggy caps instead of beautifully caramelized ones.
  • Letting the grill get fully hot before adding the mushrooms is the single most important step because a cool grill produces pale, rubbery mushrooms that no amount of garlic can save.
03 -
  • If you have twenty extra minutes, marinate the mushrooms in the olive oil, garlic, and thyme before grilling because that brief soak infuses flavor from the inside out and makes a noticeable difference.
  • Use a grilling basket instead of skewers if you are making a large batch because it saves time and gives you more even charring across all the caps at once.

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