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Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic grilled mushroom skewers with a tangy balsamic-garlic marinade, giving juicy, caramelized mushrooms on the grill. Perfect for vegetarian skewers—threaded mushrooms cook fast and finish with a glossy glaze.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Make the balsamic-garlic marinade
  1. Whisk together balsamic vinegar, olive oil, garlic, thyme, Dijon mustard, salt, and pepper until smooth and evenly combined.
  2. Set the marinade aside so it can be used to brush the mushrooms while grilling.
Marinate the mushrooms
  1. Toss the whole mushrooms in the marinade until coated, then let them sit for 30 minutes to absorb flavor.
  2. If the mushrooms look dry, turn them once during the 30 minutes so they marinate evenly.
Skewer and grill
  1. Thread the marinated mushrooms onto the soaked wooden skewers, leaving a little space between mushrooms for even charring.
  2. Grill over medium-high heat for 4-5 minutes per side until caramelized, flipping once during cooking.
  3. Brush with the remaining marinade while grilling so the glaze turns glossy and helps deepen browning.
Serve
  1. Serve the balsamic garlic grilled mushroom skewers hot as a side dish or appetizer.

Notes

Pro tip: keep the grill at medium-high and avoid overloading the skewers so the mushrooms caramelize instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a hot grill or in a skillet. Freezing is not recommended because mushrooms lose texture after thawing. For a dairy-free swap, the recipe is already dairy-free—just use vegan Dijon mustard if you want to keep it fully vegan.