Grilled Mushrooms Recipe

Clean and trim

Wipe mushrooms with a damp paper towel or soft brush to remove dirt. Avoid rinsing under running water if possible to prevent sogginess. Trim the stem ends: for cremini/bella, trim just the dry tip; for portobello, remove the entire stem and scrape out dark gills with a spoon if desired.

Size for even cooking

If using whole cremini/bella, leave them whole if 1–1.5 inches across, or halve larger ones for even grilling. If using portobello, leave whole or slice into 1/2-inch thick slabs for quicker cooking.

Mince the garlic finely (or press). In a bowl, combine 3 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp balsamic vinegar, 1 tsp lemon juice, minced garlic, 1 tbs fresh thyme (or 1/2 tsp dried), 1 tsp smoked paprika, 1 tsp maple syrup (optional), 3 tsp coarse salt, and 1 tsp freshly ground black pepper. Whisk until blended. Taste and adjust seasoning: a little more soy sauce for saltiness or a squeeze more lemon if you want brighter acidity.

Reserve about 1 tbsp of the marinade for basting during grilling. Place the remaining marinade in a shallow dish or resealable bag with the prepared mushrooms, ensuring they are coated. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. (Do not marinate much longer with acidic ingredients for very soft mushrooms.)

Preheat the grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, let coals burn until covered with white ash and arrange for direct heat. Clean and oil the grill grates to prevent sticking.

Remove mushrooms from the marinade, letting excess drip off (discard used marinade that touched raw mushrooms). If mushrooms are sliced, thread onto skewers or place in a grill basket. Brush both sides lightly with the reserved marinade or a little extra olive oil.

Place mushrooms on the grill. Cook whole cremini/bella 4–6 minutes per side until they have good char marks and are tender. Portobello caps will take 6–8 minutes per side depending on thickness; sliced pieces will take 2–4 minutes per side. Avoid moving them too often so they develop a sear.

Brush with reserved marinade or a little oil once during grilling and season lightly with extra salt and pepper if needed.

When mushrooms are nicely charred and tender, transfer to a serving plate. If using butter, dot the hot mushrooms with 1 tbsp unsalted butter so it melts over them. Sprinkle with chopped fresh parsley and a final squeeze of lemon juice from the wedge to brighten flavors.

Serve immediately as a side, on toasted bread for a bruschetta-style appetizer, or use as a topping for salads, grilled meats, or in sandwiches.