Grilled Mushrooms Recipe

Clean and Prep

Wipe mushrooms clean with a damp paper towel or soft brush to remove dirt. Trim and discard any tough stem ends; leave whole if small, halve if medium, or quarter if very large so pieces are uniform in size (about 1 to 1 1/2 inches).

Make Marinade

In a medium bowl, whisk together the extra-virgin olive oil, soy sauce, balsamic vinegar, minced garlic, fresh thyme leaves, honey or maple syrup, and freshly ground black pepper until combined.

Season Mushrooms

Place the prepared mushrooms in a large bowl or a resealable plastic bag. Sprinkle with kosher salt, pour the marinade over them, and toss gently to coat all pieces. Let sit to marinate for 15–30 minutes at room temperature, tossing once halfway through. If marinating longer than 30 minutes, refrigerate, but bring to room temperature before grilling.

Preheat Grill

Preheat your grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, allow coals to reach a consistent medium-high heat. Oil the grill grates or brush mushrooms lightly with additional oil to prevent sticking.

Grill Mushrooms

Use a perforated grill basket, skewers (if using, thread mushrooms onto skewers leaving small gaps), or place directly on oiled grates. Arrange mushrooms in a single layer. Grill for 4–6 minutes per side until they develop good char marks and are tender when pierced with a fork. Baste once with any remaining marinade during the first side only (discard any marinade that has contacted raw mushrooms if not cooked). Rotate as needed to avoid burning.

Finish

When the mushrooms are cooked through and nicely charred, transfer them to a serving platter. If using, drizzle with the melted unsalted butter and gently toss to coat for extra gloss and richness. Sprinkle the chopped fresh parsley over the mushrooms.

Serve

Serve immediately with lemon wedges on the side for squeezing just before eating. Grilled mushrooms pair well as a side dish, topping for steaks or burgers, or folded into salads and grain bowls.

Make-Ahead & Storage

Cooked grilled mushrooms can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. Do not refreeze after cooking.