Smoky Grilled Balsamic and Garlic Marinated Mushroom Skewers
Delicious marinated mushrooms grilled to perfection, bringing savory balsamic and garlic flavors for a smoky appetizer or side dish.
Ingredients
For the Marinade
- 1/4 cup balsamic vinegar
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
For the Skewers
- 1 pound large portobello or cremini mushrooms, cleaned
- Fresh parsley for garnish (optional)
- Skewers (if wooden, soak them in water for 30 minutes)
Instructions
Preparation
- In a bowl, combine the balsamic vinegar, minced garlic, olive oil, oregano, smoked paprika, salt, and pepper. Whisk until well blended.
- Place the cleaned mushrooms in a resealable plastic bag or a shallow dish. Pour the marinade over the mushrooms, ensuring they are well coated. Seal the bag or cover the dish and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat your grill to medium-high heat. If you’re using wooden skewers, make sure they are soaked to prevent burning.
Cooking
- Thread the marinated mushrooms onto the skewers, leaving a bit of space between each for even cooking.
- Place the skewers on the grill, cooking for about 6-8 minutes, turning occasionally until the mushrooms are tender and nice grill marks appear.
- Remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh parsley and serve warm.
Notes
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back on the grill for a few minutes or use the oven to warm them gently. Overcooking the mushrooms can make them chewy and lose their great flavor.