I wasn’t trying to ‘squeak by’ when I made these easy grilled balsamic mushrooms. It had been a long day, I was tired, and I was just looking for something to serve along with my grilled burgers. But I wasn’t going to settle for something… Well, lame. These mushrooms are a little too good. They are definitely not a ‘phone it in’ side dish. I could eat a crazy number of these, so take the number of servings shown in the recipe with a grain of salt because you’re going to want more of them too.
Easy There, Pardner
These easy grilled balsamic mushrooms spend a little time in a marinade before going onto the grill. You don’t want to over-marinate them because the vinegar does not play nicely with the mushrooms after more than an hour. They’ll get a little… mushy. Ditto the grill time. Keep them on the grill until they just start to soften. Don’t go any further. You want a little ‘bite’ to them when you eat them. A little resistance. Not raw, but a little something. If you’re worried about over-cooking them just pull them off early and try one. You can always cook them longer, but you can’t un-cook them!
I use a grill basket to cook these mushrooms on my grill. It makes everything easier. First, I don’t have to worry about the mushrooms falling between the grill grates. That’s a good thing. Second, I can move it to another place on the grill if I get flare-ups. I don’t have to move the mushrooms one-by-one if I get too much fire. And last, cleanup is pretty darned easy. I just knock off the worst stuff with my sponge and put it into the dishwasher. You sure can’t beat that! I use my grill basket a lot!
- Create food never thought possible in a grill with…
- Designed to perfectly roast small, delicate food…
You’ll also enjoy my easy spicy grilled potatoes.
Easy Grilled Balsamic Mushrooms
Ingredients
For the mushrooms
- 1 pound mushrooms I prefer mini bellas. Remove the stems and wipe clean.
For the marinade
- ¼ cup butter melted
- 2 tablespoons balsamic vinegar
- 4 cloves garlic minced
- ½ teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Place the mushrooms in a resealable container or baggie.
- Combine the marinade ingredients and add to the container.
- Using a spatula, gently turn the mushrooms so they each get well coated in the marinade.
- Cover and refrigerate for 30 minutes – 1 hour but no longer.
- Fire up your grill for direct and indirect heat cooking over medium-high heat.
- Lightly spray a grill basket with non-stick spray or lightly oil your grill grates,
- Transfer the mushrooms to the grill and cook for 10-12 minutes or until starting to soften, turning once. Be careful, there will be flare-ups from any marinade dripping into the grill. If the flare-ups are bad, just move the mushrooms to an area of indirect heat until the fire dies down.
- Serve hot.
Notes
Nutrition
- Includes spatula, fork, and locking tongs
- Soft-touch handles offer comfortable, non-slip…
