Grilled Mushroom Skewers with Lemon and Balsamic
Grilled mushroom skewers concentrate the earthy flavour of cremini mushrooms.
Grilled mushroom skewers concentrate the earthy flavour of cremini mushrooms. Lemon and balsamic give the marinade two different kinds of sharpness, with garlic and parsley filling out the savoury flavour. Firm mushrooms are easiest to thread without splitting. Keep pieces similar in size and cook until their centres are tender. These all-mushroom skewers are distinct from the mixed vegetable skewers in row 102.
Recipe at a glance
Yield: 6 skewers; 4 side servings. Preparation: 20 minutes. Cooking: 12 minutes. Additional resting, chilling, marinating or drying wait: 45 minutes. Total: 77 minutes. Times are estimates; follow the doneness cues in the directions.
Equipment
Grill, 6 skewers, bowl and tongs
Recipe card
Grilled Mushroom Skewers with Lemon and Balsamic
Total includes additional waiting time stated in the directions. Preparation overlaps are stated where applicable; times are estimates.
Equipment: Grill, 6 skewers, bowl and tongs
Ingredients
Instructions
Marinate
Clean and dry mushrooms; halve larger ones through the stem. Whisk all remaining ingredients and toss with mushrooms. Refrigerate 45 minutes.
Thread
Soak wooden skewers 30 minutes during the marinade or use metal. Thread pieces gently through the stem area so they do not split.
Grill
Heat a clean oiled grill to medium. Cook 10–12 minutes, turning several times, until mushrooms are tender and browned at the edges.
Serve
Lift with tongs and serve warm, spooning any cooked mushroom juices over them.
Cooking tips
- Choose firm mushrooms.
- Dry before coating.
- Thread through the stem area.
- Turn before edges blacken.
Serving suggestions
- Serve with grilled steak.
- Pair with couscous.
- Add beside bean patties.
- Offer with flatbread.
Substitutions and variations
Button mushrooms work with a milder flavour.
Add 1/4 tsp smoked paprika to the marinade.
Make ahead and storage
Marinate up to 4 hours in the refrigerator if convenient.
Refrigerate within 2 hours up to 3 days. Reheat until hot; freezing gives a softer texture.
Food safety
Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.
Questions and troubleshooting
Why do mushrooms split on the skewer?
They may be too small or forced. Thread slowly through sturdy flesh.
Can I roast them instead?
Yes, on a tray at 220°C (425°F), checking after 15 minutes.
How to tell when it is ready
Heat a clean oiled grill to medium. Cook 10–12 minutes, turning several times, until mushrooms are tender and browned at the edges.
Tips
- Choose firm mushrooms.
- Dry before coating.
- Thread through the stem area.
- Turn before edges blacken.
Troubleshooting
- They may be too small or forced. Thread slowly through sturdy flesh.
- Yes, on a tray at 220°C (425°F), checking after 15 minutes.
Substitutions
- Button mushrooms work with a milder flavour.
Variations
- Add 1/4 tsp smoked paprika to the marinade.
Serving suggestions
- Serve with grilled steak.
- Pair with couscous.
- Add beside bean patties.
- Offer with flatbread.
Make ahead
Marinate up to 4 hours in the refrigerator if convenient.
Storage
Refrigerate within 2 hours up to 3 days. Reheat until hot; freezing gives a softer texture.
Food safety
Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.
Frequently asked questions
Why do mushrooms split on the skewer?
They may be too small or forced. Thread slowly through sturdy flesh.
Can I roast them instead?
Yes, on a tray at 220°C (425°F), checking after 15 minutes.
Serve in the style described above and adjust optional seasonings to taste.
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