Balsamic Garlic Mushrooms are a savory, smoky and full of flavor. This recipe transforms a simple mushroom to a tangy and delicious dish with a perfect umami glaze.
Vegetarian grilling is all about high-heat transformation; turning humble produce into something with the char, chew and complexity usually reserved for a steakhouse.
A simple marinade, tons of fresh produce and the correct grilling can yield a delicious appetizer or snack in minutes. While we love balsamic garlic mushrooms; we totally enjoy these chipotle eggplant, grilled vegetables and tofu tikka skewers too.
When it comes to vegetarian grilling, there are two basic marinade starters; either yogurt or balsamic vinegar. These are mixed in with spices based on what flavor profile you are looking for.
Then, the marinade rich vegetables are grilled over charcoal or an electric grill to achieve the perfect grill marks, char and to cook the vegetable and marinade. When served with cilantro chutney or a yogurt based dip; it makes and addictive dish for sure.
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What is Balsamic Garlic Mushrooms
One of the most popular vegetable to grill is mushroom. The meaty texture is often used by those looking for it without the meat. And even if you are not trying to mock meat, mushrooms are great. They absorb the marinades well, are easy to grill and a powerhouse of nutrients.
In this recipe of balsamic garlic mushrooms we make an easy balsamic vinegar based marinade thats full of garlic and basic herbs, coat the mushrooms in them and grill. The depth of the balsamic glaze with the strong flavors of garlic makes the marinade great.
And when this combines with mushrooms and the grill it gives us a super delicious appetizer. It is so good, I would totally love this as a main dish as well. Simply wrapped in a pita or naan with yogurt and chutney; it would be a complete meal.
Why this recipe works
- The recipe is naturally Vegan and gluten-free.
- It has a really low prep time of under 10 minutes.
- The recipe is naturally low calorie.
- We need a handful of shelf stable ingredients that may be easily available at any time.
- The perfect combination of mushrooms and an Umami marinade makes a flavor bomb.
- Not just as an appetizer, this recipe works well over pizza or even as a meal.
- It is easy to prep the mushrooms a few hours ahead of time.
Ingredients and Substitutions
- Mushrooms: I have used white button mushrooms here. However, any kind of medium size mushrooms that can be skewed work here. Cremini, king oyster, shiitake or even portobello mushrooms. Cut the larger ones to make them all even size. A mix of these work too. Thin stringy mushroom like enoki or shimeji will not work here.
- Oil: While there are plenty of options for oil, I have used corn oil here. Pick an oil with a high smoke point.
- Balsamic Vinegar: This is absolutely amazing for the recipe. Balsamic vinegar adds a lot of depth to the recipe. If using glaze, it may need to be thinned out. Always use a good quality balsamic vinegar for maximum flavor.
- Garlic: Tons of minced garlic makes the recipe delicious. Plus, burnt bits of garlic gives it great texture too. Garlic powder will not quite have the same punch in the recipe. Skip the garlic or substitute with ginger if you absolutely have too. Else, stick to adding lots of garlic.
- Seasonings: I like to season the balsamic vinegar marinade with roughly chopped parsley (or cilantro in a pinch), salt and black pepper. Feel free to add more dried herbs if you like. Plus, some finely minced green chili can be added too.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Clean the mushrooms under water and pat them dry.
2- Cut all the big mushrooms into half or quarters. Make sure all the small mushrooms and chopped ones are similar in size. Transfer to a large bowl or ziploc bag.
3- In a small bowl or bottle add the minced garlic, balsamic vinegar and the seasonings. Then mix everything well.
4- Transfer the marinade to the bowl (or ziploc) and mix well till all the mushrooms are coated well.
5- Let the mushrooms marinate at room temperature for 30-40 minutes. If using wooden skewers, soak them in water at this time.
6- After that time arrange the mushrooms on skewers, grouping them by size. Save the marinade that remains in the bowl.
7- Set a gas grill to medium high or heat a charcoal grill till the coals are red. Grill the mushrooms on the open flame for 5-7 minutes, flipping them once in between. The mushrooms may give out some moisture but that is perfectly okay.
8- Remove the mushrooms from the grill and brush the remaining marinade on them.
9- Remove from skewers in a bowl or serve them as is.
10- Enjoy these balsamic garlic mushrooms with some chopped onions, cilantro chutney or a yogurt based dip.
Expert Tips and Notes
- Cleaning the mushrooms: The mushrooms need to be clean before we start. However, they are spongy and will absorb a lot of water if soaked. Simply dip in water, scrub and remove. Pat dry to remove any leftover dirt and excess moisture.
- Marinade early but not way early: Marinade the mushrooms up to 4 hours before grilling time, not more. The marinade is heavy on balsamic vinegar which is acidic. The longer the mushrooms stay in contact with it, they start to cook. This will result in mushy mushrooms even after grilling.
- Use the correct skewers: Mushrooms are rather easy to grill on skewers. However, using the right ones keep them from spinning around. If using bamboo skewers, soak them in water and try and use two for every row of mushrooms. Else, use metal ones that are not too thick. These can slit the mushrooms that tend to fall off as they cook.
- Season the marinade well: We are only using a handful of ingredients in the marinade. So make sure the marinade is well seasoned. Else, the mushrooms will taste bland on grilling.
More seasoning options
While I like to stick to a basic marinade to make an easy recipe, these balsamic garlic mushrooms are easy to elevate with some extra add-ins to the marinade. Here are some options to consider:
- Miso Paste: Stir in a teaspoon of white miso paste for a fermented saltiness to the glaze.
- Smoked Paprika: This add-in gives the mushrooms a meat like smokiness on the grill. Plus, adds some spice to the recipe.
- Dijon Mustard: This acts as an emulsifier in the recipe; helps in keeping the oil and vinegar together which results in the marinade cling better to the mushrooms.
- Balsamic Glaze: If you like the mushrooms in a syrup like sauce, simply toss them in some balsamic glaze after they are grilled. This gives it sheen and a syrup-like consistency.
Recipe FAQs
The mushrooms were not grilled enough. They tend to release a lot of moisture and have to be cooked beyond their 'sweating' phase until the moisture evaporates and they start to caramelize.
For cremini and button mushrooms, the stems are edible and help the mushrooms stay secure on the skewer. However, trim the woody ends before you start. People generally discard the stems of portobello mushrooms as they are quite fibrous.
Adding a teaspoon of honey or sugar to the marinade helps make the marinade thicker. Also, the sugar will caramelize faster on the grill and leave char marks. However, if you like; simply add some balsamic glaze to the leftover marinade and toss the mushrooms in it after they grill.
These are great as a side with other vegetarian grilled dishes like paneer tikka or tofu tikka which is spicy, with Caprese salad for a complete balsamic party, with other heavy dishes like mashed potatoes, creamy polenta, risotto or pasta. Or even by itself, these mushrooms make a great main.
Mushrooms taste best straight off the grill. However, you can marinate them up to 4 hours in advance. If it stays too long in the marinade, the acid in the balsamic vinegar starts to cook the mushrooms and make them mushy even when grilled well.
More Grilling Recipes to try
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Grilled Balsamic Garlic Mushrooms
Ingredients
- 15-20 White Button Mushrooms
- 4-5 cloves Garlic (minced/grated)
- 2 tablespoon Parsley/ Cilantro (roughly chopped)
- 3 tablespoon Corn Oil
- 3 tablespoon Balsamic Vinegar
- 1 teaspoon Salt
- ½ teaspoon Black Pepper Powder
Instructions
- Clean the mushrooms under water and pat them dry.15-20 White Button Mushrooms
- Cut all the big mushrooms into half or quarters. Make sure all the small mushrooms and chopped ones are similar in size. Transfer to a large bowl or ziploc bag.
- In a small bowl or bottle add the oil, minced garlic, balsamic vinegar and the seasonings. Then mix everything well.4-5 cloves Garlic, 3 tablespoon Corn Oil, 3 tablespoon Balsamic Vinegar, 1 teaspoon Salt, ½ teaspoon Black Pepper Powder, 2 tablespoon Parsley/ Cilantro
- Transfer the marinade to the bowl (or ziploc) and mix well till all the mushrooms are coated well.
- Let the mushrooms marinate at room temperature for 30-40 minutes. If using wooden skewers, soak them in water at this time.
- After that time arrange the mushrooms on skewers, grouping them by size. Save the marinade that remains in the bowl.
- Set a gas grill to medium high or heat a charcoal grill till the coals are red. Grill the mushrooms on the open flame for 5-7 minutes, flipping them once in between. The mushrooms may give out some moisture but that is perfectly okay.
- Remove the mushrooms from the grill and brush the remaining marinade on them.
- Remove from skewers in a bowl or serve them as is.
- Enjoy these balsamic garlic mushrooms with some chopped onions, cilantro chutney or a yogurt based dip.
Video
Notes
- Cleaning the mushrooms: The mushrooms need to be clean before we start. However, they are spongy and will absorb a lot of water if soaked. Simply dip in water, scrub and remove. Pat dry to remove any leftover dirt and excess moisture.
- Marinade early but not way early: Marinade the mushrooms up to 4 hours before grilling time, not more. The marinade is heavy on balsamic vinegar which is acidic. The longer the mushrooms stay in contact with it, they start to cook. This will result in mushy mushrooms even after grilling.
- Use the correct skewers: Mushrooms are rather easy to grill on skewers. However, using the right ones keep them from spinning around. If using bamboo skewers, soak them in water and try and use two for every row of mushrooms. Else, use metal ones that are not too thick. These can slit the mushrooms that tend to fall off as they cook.
- Season the marinade well: We are only using a handful of ingredients in the marinade. So make sure the marinade is well seasoned. Else, the mushrooms will taste bland on grilling.
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