Grilled Mushrooms on Skewers

I absolutely love these Grilled Mushrooms on Skewers in every constellation! This easy marinated mushroom recipe is perfect for the grill.

I absolutely love these Grilled Mushrooms on Skewers in every constellation! This easy marinated mushroom recipe is perfect for the grill. I used baby portobello mushrooms because I think they meatier than their cousins; the buttons or the crimini but this recipe does work with the regular mushrooms too.

We broke out our BBQ this week and anything that can be grilled gets tossed onto the sizzling hot iron grates. To keep the mushrooms from falling through the grates, I skewered them (everything is better on a stick, or at least my 3-yr old thinks so).

Ingredients for Grilled Portobello Mushrooms:

16 oz (1 lb) Baby Portabello Mushrooms (crimini or button work too)

For the marinade: 

1/4 cup olive oil
1/4 cup lemon juice
small handful of parsley
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1-2 garlic cloves
1 Tbsp balsamic vinegar

Grilled Mushrooms on Skewers
What you will need:

10 (10-inch) bamboo/wood skewers

How To Make Grilled Mushrooms on Skewers:

1. Place 10 medium skewers into a baking dish and cover with water. It’s important to soak the skewers for at least 15 minutes (more is better) or they will burn too quickly on the grill

Grilled Mushrooms on Skewers-5

2. Place all of the marinade ingredients in a food processor and pulse several times until marinade is nearly smooth.

Grilled Mushrooms on Skewers-1Grilled Mushrooms on Skewers-2

3. Rinse your mushrooms and pat dry. Cut each mushroom in half, so each piece has half of the mushroom stem.

Grilled Mushrooms on Skewers-3

4. Place the mushroom halves into a large gallon-size ziploc bag, or a medium bowl and pour in the marinade. Shake the bag until all of the mushrooms are evenly coated in marinade. Refrigerate and marinate for 30-45 minutes.

Grilled Mushrooms on Skewers-4Preheat your grill about 300˚F 

5. Skewer the mushrooms snugly onto the bamboo/wooden skewers that have been soaking (no need to dry the skewers). Skewering the mushrooms was a little annoying at first until I got the hang of things. I’ve found that it’s easiest to skewer them by twisting them onto the stick. If you just push the stick through, it may cause the mushroom to crack.

6. Place the skewered mushrooms on the hot grill for about 3 minutes per side, making sure the mushrooms do not burn to the grill. The mushrooms are done when they are soft; as mushrooms should be 🙂 Remove from the grill. Cover with foil to keep them warm until ready to serve.

Grilled Mushrooms on Skewers-6

I absolutely love these Grilled Mushrooms on Skewers in every constellation! This easy marinated mushroom recipe is perfect for the grill.

Grilled Mushroom Skewers

4.8 from 11 reviews
Prep time:
Cook time:
Total time:
To keep the mushrooms from falling through the grates, I skewered them (everything is better on a stick, or at least my 3-yr old thinks so).
Author:
Skill Level: Easy
Cost To Make: $7-$8
Serving: 8-10 skewers

Ingredients

  • 16 oz (1 lb) Baby Portabello Mushrooms (crimini or button work too)

For the marinade:

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • small handful of parsley
  • 1 tsp sugar
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • 1-2 garlic cloves
  • 1 Tbsp balsamic vinegar

What you will need:

  • 10 (10-inch) bamboo/wood skewers

Instructions

  1. Place 10 medium skewers into a baking dish and cover with water. It's important to soak the skewers for at least 15 minutes (more is better) or they will burn too quickly on the grill.
  2. Place all of the marinade ingredients in a food processor and pulse several times until marinade is nearly smooth.
  3. Rinse your mushrooms and pat dry. Cut each mushroom in half, so each piece has half of the mushroom stem.
  4. Place the mushroom halves into a large gallon-size ziploc bag, or a medium bowl and pour in the marinade. Shake the bag until all of the mushrooms are evenly coated in marinade. Refrigerate and marinate for 30-45 minutes.
  5. Preheat your grill about 300˚F
  6. Skewer the mushrooms snugly onto the bamboo/wooden skewers that have been soaking (no need to dry the skewers). Skewering the mushrooms was a little annoying at first until I got the hang of things. I've found that it's easiest to skewer them by twisting them onto the stick. If you just push the stick through, it may cause the mushroom to crack.
  7. Place the skewered mushrooms on the hot grill for about 3 minutes per side, making sure the mushrooms do not burn to the grill. The mushrooms are done when they are soft; as mushrooms should be 🙂 Remove from the grill. Cover with foil to keep them warm until ready to serve.

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Read comments/reviewsAdd comment/review

  • Karishma
    August 9, 2017

    Hi Natasha,

    Can we marinade these mushrooms for almost 24 hours? I want to marinade mushrooms for our camping trip and use them after 24 hrs. Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Karishma, mushrooms don’t need long since they absorb very quickly. I think it could work but you will have some very flavorful mushrooms 🙂 Reply

  • Catalina Starke
    June 2, 2017

    My grill doesn’t have a thermometer. Just High to low knobs. What would you say 300* is? Medium high? Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      Hi Catalina, 300˚F is closer to medium heat on a grill. Reply

  • C.Nelson
    February 25, 2017

    These are so delicious! Thank you for posting. I haven’t been a fan of mushrooms my whole life, but these….YUM! I made these twice this week. Once with chicken skewers and again with shrimp skewers. Reply

    • Natasha's Kitchen
      February 25, 2017

      You’re welcome! I’m happy to hear you love the recipe! Reply

  • Greg
    August 26, 2015

    Hi Natasha, so I made these again but this time I used portabella tops to make mushroom burgers with, and I let them marinate overnight to make dinner prep easier for the next day. I also love a good spinach salad with mushrooms so I decided to combine the two. I grilled the tops open side down first for a few minutes, then I flipped them over and piled a good bunch of fresh baby spinach inside the tops and laid a slice of havarti cheese over the spinach. Wow. The spinach wilted just a little bit and the cheese melted to seal it all in. I served them up on kaiser rolls with a fresh garden tomato slice and a little mayo. I think I need to start my own blog, lol, but I already have too many hobbies and too little time. Reply

    • Natasha
      natashaskitchen
      August 26, 2015

      You’re making me so hungry!! I’m definitely going to try your mushroom idea. Sounds fantastic!! In the meantime, feel free to share as many recipe ideas as you like 😉 Reply

  • August 16, 2015

    My husband and I tried these mushrooms with our steaks for lunch this afternoon. They are awesome! Thank you for sharing – FYI – I found this from Pinterest Reply

    • Natasha
      natashaskitchen
      August 16, 2015

      Thank you so much for sharing your great review. Welcome to my blog! 🙂 Reply

  • Greg
    July 20, 2015

    These grilled mushrooms were outstanding, thank you. I made it with baby bellas and they disappeared fast! I used a perforated grilling tray so I didn’t have to mess with skewers and saved a little prep time. Definitely a keeper. Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      Greg, I’m so glad you enjoyed the recipe :). Grilling tray is brilliant! Reply

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