Grilled Mushroom Skewers

Total Time:
25 min
10 min
15 min

4 servings

  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons soy sauce
  • 36 cremini mushrooms with 2-inch caps, tough stem ends trimmed (about 1 1/2 pounds)
  • 2 teaspoons fresh thyme leaves, chopped
  • Kosher salt
  • Whole cremini mushrooms become juicy little flavor bombs when grilled. Serve everyone a whole skewer as an appetizer with some grilled bread, or as a side with grilled meats or fish. Experiment with other mushrooms: Oyster mushrooms are nice, but since they are not as fat and juicy as creminis, reduce the heat a little and turn them more often so they don't char too much. And if you have one on hand, zest a lemon over the hot-off-the-grill-mushrooms.

  • Special equipment: 4 to 5 metal or wooden 12-inch skewers (soak the wooden skewers in water first for 20 minutes)

  • Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.

  • Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread seven to eight mushrooms on each skewer, leaving 3-inch handles at the ends.

  • Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and season with salt.

  • The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.

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    This recipe is featured in:

    Spring Produce Guide