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Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic grilled mushroom skewers with a tangy balsamic-garlic marinade and caramelized, juicy mushrooms. These vegetarian skewers are threaded on soaked wooden sticks and grilled hot until browned, then finished with extra glaze for a glossy flavor.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Wooden skewers (soaked)
  • 1 Wooden skewers, soaked Soak in water for at least 30 minutes so they don’t burn on the grill.
Marinade
  • 0.25 cup balsamic vinegar
  • 0.25 cup olive oil
  • 4 garlic, minced
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp Dijon mustard
  • 1 salt and pepper to taste Use to season the marinade to your preference.
Mushrooms
  • 2 lb whole mushrooms (button or cremini)

Equipment

  • 1 sheet pan

Method
 

Make the balsamic-garlic marinade
  1. Whisk together balsamic vinegar, olive oil, garlic, thyme, Dijon mustard, salt, and pepper until the mixture looks evenly combined and glossy.
  2. Toss the whole mushrooms in the marinade so every mushroom is coated, then let them sit for 30 minutes to absorb flavor.
Skewer and grill
  1. Thread the mushrooms onto soaked wooden skewers, keeping the pieces snug so they cook evenly.
  2. Grill over medium-high heat for 4-5 minutes per side, until the mushrooms look caramelized and browned at the edges.
  3. Brush with the remaining marinade while grilling so the glaze clings and turns shiny as it heats.
Serve
  1. Serve the mushroom skewers hot as a side dish or appetizer, ideally right after grilling while the glaze is warm.

Notes

Pro tip: keep the grill at medium-high and avoid overcrowding the skewers so the mushrooms caramelize instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot skillet for 3-4 minutes. Freezing isn’t recommended because mushrooms can turn watery after thawing. Dietary swap: for a dairy-free version (already fits), use kosher/plant-based Dijon; for a lower-sodium option, reduce added salt and season with black pepper only.