Grilled balsamic marinated mushrooms are one of those simple dishes that feel a little elevated without any extra effort. The mushrooms soak up a tangy, slightly sweet balsamic marinade, then hit the grill where they become tender, juicy, and lightly charred.
They’re perfect as a side dish, but don’t stop there. Pile them onto a sandwich, serve them over pasta, or add them to a grain bowl. If you’re already firing up the grill, this is an easy add-on that brings a lot of flavor.
Helpful Tips
- Use larger mushrooms like cremini or portobello so they hold up well on the grill and don’t fall through the grates.
- Marinate for at least 20 minutes to let the balsamic really soak in, but don’t go too long or they can become overly soft.
- Thread onto skewers or use a grill basket to make flipping easier and keep smaller mushrooms from slipping through.
Monument Grill
If you’re looking for a grill that blends traditional gas grilling with newer technology, the Eminence 405 is positioned as a feature-packed option that competes with mid-to-premium models from larger brands.
This four-burner propane grill offers plenty of cooking space and enough power for everything from weeknight burgers to full backyard cookouts. Monument designed it to be versatile, easy to monitor while cooking, and capable of reaching the high heat needed for searing.
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Grilled Balsamic Marinated Mushrooms
Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic minced
- Freshly ground black pepper
- 1 pound cremini mushrooms sliced 1/2″ thick
- Freshly chopped parsley for garnish
Instructions
- In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate for 20 minutes.
- Thread the mushroom onto skewers. If using wooden skewers, presoak them in water for 20 minutes before using. I prefer metal skewers so they don’t burn.
- Heat grill to medium-high. Grill mushrooms for 2 to 3 minutes per side, basting a few times with the marinade.
- Garnish with parsley before serving.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.