Grilled Balsamic Garlic Mushrooms

Grilled balsamic mushrooms in a brown tray with sliced onions on the side.

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Grilled Balsamic Garlic Mushrooms

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.

Prep Time10

Cook Time8

Resting Time30

Total Time48

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 251kcal

Author: Smruti

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition