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Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic grilled mushroom skewers with a glossy balsamic-garlic marinade for caramelized, juicy mushrooms. Marinate for 30 minutes, then grill until browned and brush with glaze while they cook.
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Prep Time 15 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Whole mushrooms
  • 2 lb whole mushrooms (button or cremini)
Balsamic marinade
  • 0.25 cup balsamic vinegar
  • 0.25 cup olive oil
  • 4 clove garlic, minced
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp Dijon mustard
  • 0.25 salt and pepper to taste
Skewering
  • 1 Wooden skewers, soaked

Method
 

Make the balsamic-garlic marinade
  1. Whisk together balsamic vinegar, olive oil, garlic, thyme, Dijon mustard, salt, and pepper until smooth.
Marinate and skewer
  1. Toss mushrooms in the marinade and let them sit for 30 minutes to absorb the flavor.
  2. Thread the marinated mushrooms onto soaked wooden skewers.
Grill the skewers
  1. Grill over medium-high heat for 4-5 minutes per side, until mushrooms are caramelized and browned.
  2. Brush the mushrooms with the remaining marinade while grilling so they develop a glossy balsamic glaze.
  3. Serve hot as a side dish or appetizer.

Notes

Pro tip: Pre-soak wooden skewers for at least 30 minutes so they don’t scorch on the grill. Refrigerate leftover grilled skewers in an airtight container for up to 3 days; reheat briefly on a hot grill or in a skillet. Freezing isn’t recommended for best texture. For a dietary swap, use gluten-free Dijon if you need to avoid gluten-containing ingredients.