Grilled Mushrooms (ve, V) Recipe
Make Grilled Mushrooms (ve, V) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & seasoning
Mushrooms & finishing
Method
Marinade & seasoning
Make the marinade
In a medium bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp soy sauce or tamari, 1 tbsp balsamic vinegar, 1 tsp maple syrup, 1 tbsp fresh lemon juice, 2 tsp minced garlic, 1 tsp Dijon mustard, 1 tbsp fresh thyme leaves, 1/2 tsp smoked paprika, 1/2 tsp ground black pepper and 1/2 tsp salt until emulsified.
Taste and adjust
Taste the marinade and adjust seasoning if needed—add a pinch more salt for brightness, a little more maple for sweetness or another 1/2 tsp lemon for acidity.
Mushrooms & finishing
Prepare mushrooms
Clean the mushrooms by wiping with a damp paper towel or quick rinse and pat dry. Trim tough stems. Halve or quarter larger mushrooms so pieces are roughly uniform in size (about 1 to 1 1/2 inches thick). Place mushrooms in a large bowl or zip-top bag.
Preheat grill or grill pan
Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy grill pan over medium-high heat until hot. If using charcoal, allow coals to reach steady heat.
Cook mushrooms
Remove mushrooms from the marinade, letting excess drip back into the bowl. Brush mushrooms lightly with 1 tsp olive oil if desired to promote charring. Place mushrooms on the hot grill or grill pan in a single layer, cap-side down for 2–3 minutes until char marks form. Flip and cook another 2–3 minutes until mushrooms are tender and have good color. Total cook time will be about 4–7 minutes depending on size. If using smaller varieties, cook 2–3 minutes total, turning once.
Finish and serve
Transfer grilled mushrooms to a serving platter. Sprinkle with 2 tbsp chopped fresh parsley and a final squeeze of lemon juice from the wedges to brighten flavors. Serve immediately as a side, topping for salads or sandwiches, or as part of a mezze platter.
Storage
Leftover grilled mushrooms keep refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet or warm oven to retain texture.