Ingredients
Equipment
Method
Make the balsamic-garlic marinade
- Whisk together balsamic vinegar, olive oil, garlic, thyme, Dijon mustard, salt, and pepper until the mixture looks evenly combined and glossy.
- Set aside until ready to marinate the mushrooms.
Marinate and prep the skewers
- Toss whole mushrooms in the marinade until every mushroom is coated, then let sit for 30 minutes to soak up the flavors.
- Thread the marinated mushrooms onto soaked wooden skewers, spacing them so they grill evenly.
Grill until caramelized
- Grill over medium-high heat for 4-5 minutes per side until the mushrooms look caramelized and browned at the edges.
- Brush the mushrooms with remaining marinade while grilling so the glaze clings and turns shiny.
- Serve hot as a side dish or appetizer.
Notes
For best results, keep the mushrooms well-coated during the 30-minute marinating rest—if they seem dry, stir once halfway through. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on a skillet or grill. Freezing isn’t recommended because the mushrooms become softer after thawing. For a lighter option, use a reduced amount of olive oil or substitute part of it with an equal volume of balsamic (flavor-forward, less fat).