Grilled Mushrooms

Head outdoors and fire up the grill! These buttery grilled mushrooms are the side dish your summer dinner has been missing. The perfect side for steak night, burger night, or any night, these mushrooms are coated in a savory soy-garlic butter, threaded onto skewers with green onion, and grilled until brown, juicy, and tender. Skewering the mushrooms and onions makes cooking both so much easier—you won't risk a single ingredient slipping through the fiery grill grates! 

What type of mushroom is best for grilling?

This recipe calls for cremini mushrooms, though white button mushrooms work well, too. The marinade in this recipe is also amazing on big portobello mushroom caps—they make a delicious, fuss-free veggie burger! More delicate types of mushrooms such as oyster, maitake, chanterelle, or teeny-tiny enoki mushrooms are better suited for stovetop stir-frying or oven roasting. 

How do you prepare mushrooms for grilling?

Start by trimming off any dry, woody bits from the mushroom stems. Then, gently brush off any dirt using a soft brush, or wipe them clean with a damp, lint-free cloth or paper towel. Resist rinsing mushrooms under running water, which can cause them to become waterlogged. Next, marinate the mushrooms to seal in flavor. This step takes the mushrooms from good to oh-my-goodness great. Finally, threading the mushrooms onto skewers makes for easier grilling. This recipe also includes green onions. If green onions aren't your thing, feel free to omit them or substitute cut-up red onion. If you're using wooden skewers, don't forget to soak them first!