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Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic grilled mushroom skewers with a quick balsamic-garlic marinade that soaks in for juicy, caramelized flavor. Grill over medium-high heat until browned, then brush with glaze for a glossy finish.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Make the balsamic-garlic marinade
  1. Whisk together balsamic vinegar, olive oil, minced garlic, chopped thyme, Dijon mustard, salt, and pepper until smooth and evenly combined.
Marinate
  1. Toss whole mushrooms in the marinade until well coated, then let sit for 30 minutes at room temperature so the mushrooms absorb the flavors.
Skewer
  1. Thread the marinated mushrooms onto soaked wooden skewers, spacing them slightly so they brown evenly on the grill.
Grill
  1. Grill the skewers over medium-high heat for 4-5 minutes per side, until caramelized with browned edges and visible glaze.
  2. Brush the skewers with the remaining marinade while grilling, glazing the mushrooms as they finish cooking.
Serve
  1. Serve the balsamic garlic grilled mushroom skewers hot as a side dish or appetizer.

Notes

For best caramelization, use cremini mushrooms and grill until the edges look deeply browned, not just lightly heated. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot grill pan or in a skillet until warmed through (avoid microwaving if possible). These skewers freeze well if cooled completely, then frozen in a sealed container for up to 2 months. For a lower-sodium option, use reduced-sodium Dijon and reduce the added salt to taste.