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Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic grilled mushroom skewers with a glossy balsamic-garlic marinade that helps the mushrooms caramelize on the grill. Juicy, flavorful vegetarian skewers with thyme, Dijon, and garlic—ready in about 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

mushrooms
  • 2 lb whole mushrooms (button or cremini)
balsamic marinade
  • 0.25 cup balsamic vinegar
  • 0.25 cup olive oil
  • 4 garlic cloves (minced)
  • 2 tbsp fresh thyme (chopped)
  • 1 tbsp Dijon mustard
  • 1 salt to taste
  • 1 pepper to taste
skewers
  • 1 wooden skewers (soaked)

Equipment

  • 1 cast iron skillet

Method
 

Make the balsamic garlic marinade
  1. Whisk together balsamic vinegar, olive oil, minced garlic, chopped thyme, Dijon mustard, salt, and pepper until smooth.
Marinate the mushrooms
  1. Toss whole mushrooms in the marinade until well coated, then let sit at room temperature for 30 minutes.
Skewer and grill
  1. Thread the marinated mushrooms onto soaked wooden skewers, keeping pieces close so they grill evenly.
  2. Grill over medium-high heat for 4 to 5 minutes per side until caramelized, turning once for even browning.
  3. Brush with remaining marinade during grilling so the mushrooms develop a glossy balsamic-garlic glaze.
Serve
  1. Serve the grilled mushroom skewers hot as a side dish or appetizer.

Notes

Pro tip: if your mushrooms look dry while grilling, give them an extra brush of marinade for shine and flavor. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot grill or in a skillet until warmed through. Freezing: no, the texture softens after thawing. Vegetarian: this is already vegetarian—swap Dijon mustard for whole-grain mustard if you want a slightly different tang.