Garlic Butter Grilled Mushrooms (Printable)

Juicy mushrooms soaked in garlic butter and grilled until golden and smoky tender.

# What You'll Need:

→ Mushrooms

01 - 1 lb cremini or button mushrooms, cleaned and stemmed

→ Marinade

02 - 4 tbsp unsalted butter, melted
03 - 3 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
07 - 1 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tsp balsamic vinegar
09 - ½ tsp freshly ground black pepper
10 - ½ tsp fine sea salt

# How To Make:

01 - In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, parsley, thyme, soy sauce, balsamic vinegar, black pepper, and salt until fully combined and emulsified.
02 - Add the cleaned mushrooms to the bowl and toss thoroughly to coat each one evenly in the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for a more pronounced flavor.
03 - Preheat an outdoor grill or grill pan over medium-high heat until it reaches a consistent cooking temperature.
04 - Thread smaller mushrooms onto skewers for easier handling, or arrange larger mushrooms directly on the grill grates in a single layer.
05 - Grill the mushrooms for 8 to 10 minutes, turning occasionally with tongs, until they develop golden grill marks and become tender. Baste once or twice with any remaining marinade during cooking.
06 - Remove the mushrooms from the grill and transfer to a warm serving platter. Garnish with additional fresh parsley if desired and serve immediately while warm.

# Expert Tips:

01 -
  • The garlic butter marinade soaks into every crevice of the mushrooms, making them outrageously savory with almost no effort.
  • They go with practically anything, from a ribeye to a simple weeknight salad, and even devoted carnivores will reach for seconds.
02 -
  • Do not skip the marinating time because those 30 minutes are when the mushrooms act like sponges and absorb all that garlic butter goodness.
  • If your mushrooms are very large, slice them in half before marinating so the flavor penetrates all the way through.
03 -
  • Pat the mushrooms dry before marinating because excess moisture prevents the butter from clinging properly and dilutes the flavor.
  • Reserve a spoonful of marinade before adding the mushrooms so you can drizzle it over the finished dish for an extra hit of that garlic butter.

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