Ingredients
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1½ lbs whole mushrooms (cremini or button)
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2 tablespoons olive oil
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3 tablespoons balsamic vinegar
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3 cloves garlic, minced or microplaned
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1 tablespoon soy sauce (or tamari for gluten-free)
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Salt and freshly ground black pepper, to taste
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1 tablespoon fresh parsley, chopped
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Wooden skewers, soaked in water for 30 minutes
Instructions
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In a large bowl, whisk together olive oil, balsamic vinegar, garlic, soy sauce, salt, and pepper. (Optional: add 1 tsp honey for balance.)
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Gently toss whole mushrooms in the marinade until evenly coated. Cover and marinate for at least 30 minutes.
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Thread mushrooms onto soaked wooden skewers, leaving small gaps between each. Use two parallel skewers for better stability.
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Preheat the grill to medium-high heat.
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Grill skewers for 8–10 minutes, flipping every 2 minutes, until mushrooms are tender and charred.
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Remove from grill, garnish with chopped parsley, and serve immediately.
Notes
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For added flavor, include a pinch of chili flakes in the marinade.
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Mushrooms can be prepped a few hours in advance and stored in the refrigerator.
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Substitute soy sauce with tamari for a gluten-free version.
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Cook skewers in a grill pan or roast in the oven at 220°C (425°F) for 15–20 minutes if you don’t have a grill.
- Prep Time: 10 minutes
- Cook Time: 10 minutes