Marinated Grilled Mushroom Skewers
How I Came to Love Marinated Grilled Mushroom Skewers The first time I made Marinated Grilled Mushroom Skewers, it was a last-minute plan for a small backyard get-together. I had bought a big basket of mixed fresh mushrooms — cremini and button mostly, with a couple of baby portobellos tucked in — because I was…
How I Came to Love Marinated Grilled Mushroom Skewers
The first time I made Marinated Grilled Mushroom Skewers, it was a last-minute plan for a small backyard get-together. I had bought a big basket of mixed fresh mushrooms — cremini and button mostly, with a couple of baby portobellos tucked in — because I was planning something else and then changed my mind. My neighbor, who usually brings a killer batch of grilled cumin lamb skewers to every summer party, laughed when I told him I was winging it with mushrooms and handed me his tongs. We ended up trading techniques and he ended up loving the mushrooms, which told me I was onto something. If you like the char and simple seasoning of skewered foods, this approach pays off in spades and even complements heartier dishes.
The Ingredient That Changes Everything
What makes these skewers feel special is not some obscure spice but the basics done right. Think olive oil and soy sauce as the backbone of the marinade, minced garlic for punch, and a handful of fresh herbs like thyme, rosemary, or parsley for brightness. Salt and pepper are essential, and you can use wooden or metal skewers depending on what you have on hand. Use fresh mushrooms — cremini, button, or portobello — and don’t be afraid to mix types for color and texture. If you want a slightly more robust cap, try portobellos; I once riffed on a portobello with goat cheese recipe to make a cheesier version that still charred beautifully, and it was a crowd-pleaser.
How I Make Them — the way I actually do it
I start by making the marinade. In a bowl, I whisk together olive oil, soy sauce, minced garlic, chopped herbs, salt, and pepper to create the marinade. The aromas at this stage — garlicky, salty, herbaceous — are the best kind of promise. Then I add the fresh mushrooms to the bowl and toss to coat them in the marinade. Letting them sit for at least 15 to 30 minutes gives the mushrooms time to soak up flavor without turning soggy. If I’m short on time I’ll do 15 minutes; if I have the afternoon, I’ll let them rest 30 minutes on the counter.
Next I fire up the grill and preheat it to medium-high heat. You want enough heat to get some char but not so much that the outside blackens before the inside softens. After the grill is hot, I thread the marinated mushrooms onto skewers. If you’re using wooden skewers, soak them briefly in water so they don’t burn; metal ones are convenient because they hold heat and help the mushrooms cook more evenly. Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally until the mushrooms are tender and slightly charred. The key is to listen as much as look: you should hear a steady sizzle and see the edges begin to wrinkle and caramelize. Finally, remove from the grill and serve warm as a delicious vegetarian option.
I should mention that the same skewering technique works well for shrimp or meat, which is why I often think of these mushroom skewers alongside other recipes I make on repeat for summer parties.
A Few Tricks I Swear By and Ways to Make It Your Own
There are small things I do that make a big difference. First, don’t overcrowd the bowl when tossing the mushrooms in the marinade; they need space so each one gets coated. Second, reserve a little of the marinade before adding the mushrooms if you want a finishing glaze so you aren’t reusing marinade that’s been sitting with raw mushrooms. Third, if you want a little more depth, add a splash of balsamic or a pinch of smoked paprika; I once followed a balsamic garlic riff and it turned the sweet notes up a notch. Fourth, when threading the mushrooms, alternate sizes so the skewers cook evenly; small buttons and halved creminis pair nicely.
As for variations, you can go Asian-inspired by swapping in sesame oil and a touch of honey, or make it Italian-leaning with extra rosemary and lemon zest. Another fun version is to use larger portobello slices and finish with crumbled goat cheese for a richer appetizer. For a smoky, spicy option, toss in red pepper flakes or a drizzle of chipotle oil.
How to know when it’s done? The mushrooms should be tender to the bite and give slightly when pressed, with a little wrinkle on the surface and attractive char marks. If they are floppy and releasing a lot of water, the grill was too hot or they marinated too long; if they are still firm and pale, leave them on a bit longer and rotate more frequently.
What to serve them with depends on the mood. I love stacking these skewers alongside a simple grain salad, grilled corn, or a bright green salad. They also hold up beautifully with heavier mains; think alongside roasted chicken or even your favorite lamb skewers for a surf-and-turf style spread.
Leftovers, Make-Ahead Ideas, and a Memory
If you’re the kind of person who plans ahead, you can assemble these skewers an hour or two in advance and keep them in the fridge, but I avoid marinating the mushrooms for more than a couple of hours because they can get mushy. Leftovers keep well refrigerated for up to three days; I usually toss them into a warm bowl of noodles or use them to top toast with a smear of ricotta. Once, after a small dinner party, I tossed the leftover mushrooms into a quick ramen and it turned a simple late-night meal into something comforting and savory in minutes.
I remember making a double batch for a neighbor’s impromptu picnic; the smell of garlic and herbs on the grill drew people from two blocks away. Someone asked for the recipe, and when I described whisking olive oil, soy sauce, minced garlic, chopped herbs, salt, and pepper to create the marinade, they were pleasantly surprised by how simple it sounded. There is something warm about a recipe that relies on pantry staples and a grill.
If you want inspiration on pairing techniques or want to see different ways others skew things on the grill, I sometimes look around for other recipes to adapt ideas from.
Conclusion
If you want to explore a slightly different flavor profile, this version of Asian-Style Grilled Mushroom Skewers is a great reference for using soy and sesame flavors in a marinade: Asian-Style Grilled Mushroom Skewers – Culinary Ginger. For a tangy, sweet approach that leans into balsamic and garlic, I often look to a well-tested balsamic garlic variation for inspiration: Balsamic Garlic Grilled Mushroom Skewers – Closet Cooking.
Marinated Grilled Mushroom Skewers
Ingredients
Method
- In a bowl, whisk together olive oil, soy sauce, minced garlic, chopped herbs, salt, and pepper to create the marinade.
- Add the fresh mushrooms to the bowl and toss to coat them in the marinade.
- Let the mushrooms sit in the marinade for at least 15 to 30 minutes.
- Preheat the grill to medium-high heat.
- Thread the marinated mushrooms onto skewers.
- If using wooden skewers, soak them in water briefly to avoid burning.
- Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally, until the mushrooms are tender and slightly charred.
