Sauteed Grilled Garlic Mushrooms (Printable)
Smoky grilled mushrooms sautéed with garlic and herbs for a savory vegetarian side dish.
# What You Need:
→ Mushrooms
01 - 1 lb cremini or button mushrooms, cleaned and stems trimmed
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp balsamic vinegar
04 - 4 cloves garlic, minced
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
07 - ½ tsp freshly ground black pepper
08 - 1 tsp salt
→ For Sautéing & Finishing
09 - 2 tbsp unsalted butter or vegan alternative
10 - 2 tbsp chopped fresh parsley
11 - Additional salt and pepper, to taste
12 - Lemon wedges (optional, for serving)
# Steps:
01 - In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, thyme, rosemary, salt, and pepper. Add the mushrooms and toss to coat evenly. Let marinate for 10 minutes while the grill heats.
02 - Preheat an outdoor grill or grill pan to medium-high heat. Thread the marinated mushrooms onto skewers or place them in a grill basket.
03 - Grill the mushrooms for 3–4 minutes per side until tender with distinct grill marks, basting occasionally with any leftover marinade.
04 - Melt the butter in a large skillet over medium heat. Add the grilled mushrooms and sauté for 2–3 minutes, stirring occasionally, until fragrant and lightly browned.
05 - Remove from heat. Sprinkle with fresh parsley and adjust seasoning with additional salt and pepper to taste.
06 - Serve warm with lemon wedges on the side if desired.
# Expert Hints:
01 -
- That double cooking method, grill then sauté, gives you smoky char and buttery garlic depth in every single bite.
- They disappear faster than anything else on the table, and nobody believes how simple the ingredient list actually is.
02 -
- Do not skip the drying step after cleaning mushrooms, wet mushrooms will steam instead of grill and you lose all the char.
- Marinating longer than 20 minutes can make them too soft and waterlogged, so stick to that sweet spot.
03 -
- Clean mushrooms with a damp paper towel instead of rinsing them under water, they act like sponges and soak up moisture that ruins the sear.
- Let the grill pan get smoking hot before the mushrooms go in, that initial blast of heat is what creates the deep smoky flavor.