Grilled Mushrooms
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 16 ounces cremini mushrooms or portobello mushrooms, about 4 portobellos
- Balsamic vinegar, for drizzling
- Extra-virgin olive oil, for drizzling
- Tamari, for drizzling
- Sea salt and freshly ground black pepper
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Preparation
Step 1
Prepare the mushrooms by trimming the cremini mushroom stems and/or removing the portobello mushroom stems. Clean the caps with a damp cloth or paper towel. Place the mushrooms on a large rimmed plate and drizzle generously with balsamic vinegar, olive oil, and tamari. Sprinkle with salt and pepper and use your hands to coat the mushrooms on all sides.
Step 2
If using cremini mushrooms, thread them onto metal skewers (or wood skewers that have been soaked overnight).
Step 3
Preheat an outdoor grill or grill pan to medium heat. Place the cremini skewers on the grill, or place the portobello mushrooms on the grill, gill side-up. Cook for 5 to 7 minutes per side, or until the mushrooms are tender.
Step 4
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Chef's notes
You can use portobello mushroom caps or cremini mushrooms to make this meaty, savory, and SUPER easy summer side dish.
Enjoy the mushrooms plain, or dress them up with fresh herbs or a sauce like chimichurri, Greek salad dressing, or cilantro lime dressing.
