Grilled Mushrooms on Skewers
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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
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
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.
Preheat 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 Mushroom Skewers
Ingredients
- 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
What you will need:
- 10 10-inch bamboo/wood skewers
Instructions
- 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.
- Place all of the marinade ingredients in a food processor and pulse several times until marinade is nearly smooth.
- Rinse your mushrooms and pat dry. Cut each mushroom in half, so each piece has half of the mushroom stem.
- 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.
- Preheat your grill about 300˚F
- 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.
- 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Here in Brazil, I have a tent that sells skewers of meat. which really are a delight. Seeing this article now, I can see that selling mushroom skewers may be something incredible in my sales .. it should be very tasty
I’m glad you find the post helpful! 🙂
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.
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 🙂
My grill doesn’t have a thermometer. Just High to low knobs. What would you say 300* is? Medium high?
Hi Catalina, 300˚F is closer to medium heat on a grill.
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.
You’re welcome! I’m happy to hear you love the recipe!
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.
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 😉
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
Thank you so much for sharing your great review. Welcome to my blog! 🙂
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.
Greg, I’m so glad you enjoyed the recipe :). Grilling tray is brilliant!
Any tips on how to cook these in the oven instead?
I haven’t tried grilling them so I couldn’t really tell you an exact time or temp. I googled some recipes and you could try 425 for about 15 minutes (more if the mushrooms are large). Let me know how it goes! 🙂
Natasha,
Great recipe! I already tried it twice! Worked perfectly every time. Thanks so much!
Natalia, thank you for the great review and you are welcome :).
I made these tonight and they were delicious. Only thing I did differently was leave out the parsley. I didn’t have any on hand. Thank you for sharing. YUM!
Alison, thank you for the great review and you are welcome :).
I made these tonight in the oven. I used a basting brush and coated them a couple of times. Still tasted yummy!
That’s great to know that the oven version works! Thank you so much for sharing Yolande 🙂
Tried it and it was really yummy .. You may also like to try something I tried with Portobello Mushrooms..
Thank you for sharing! I’m so glad you enjoyed the recipe 🙂
Delicious . Will definitely make again.
So glad you enjoyed the mushrooms 🙂
can i marinade the mushroom longer than 40 mins?
You definitely can! How long were you thinking? They’d probably be even more flavorful if you marinated them longer.
erm about two hours?? wont the mushroom turn soggy? can i use shiitake mushroo?
They will soften but won’t be soggy. Shiitake should work fine 🙂
Made these for my husbands birthday party and everyone loved them. I doubled the recipe and they were gone within a couple minutes :). I also used an immersion blender, and it worked great. Thanks for another great recipe, I will be making these often.
Awesome, thank you for the good report Yelena :).
Love this recipe, thank you!!
Made these for my daughters bday party and got ALOT of comments on them:) they are delish! thank you
Thank you for the good report Alena 🙂 and you are welcome.
Having girls over for lunch soon, and you posted this recipe just in time to add to my menu! Thank you, you are awesome! 🙂
You are welcome Luba, glad to help :D.
Natasha, what blender/chopper are you using here? I don’t have one and would like to invest into one.
I used a cuisinart duet (blender/ food processor in 1) for this post but I think the food processor part is a little small for the amount of baking/cooking I do. The one I have now is so dreamy:
This marinade is DELICIOUS. Have you tried putting it on any other veggies/meats? I would be interested in trying that!
I have tried a similar one but I’ll definitely try it next time I make skewers
This looks yummy!!!I have very similar recipe, but I used portobela mushroom.cant wait to try yours.
I’ll have to check yours out!
I love your recipes. I thought you would like to know that “baby bella”, “cremini”, & “portabella” are all the same mushroom! Portabella is the mature overgrown variation. “Cremini” & “baby bella” are the less devolped version, and they have different names simply as a marketing tool. Dont pay more for the ones sold as “baby bella”!
Ooh you know I didn’t know that. Thank you!!
Love grilling recipes in the summer! This one will get a lot of use as soon as our sunshine comes back…
-Shannon
Shannon I just checked out your blog. I’m hooked. Love at first sight. I’m totally a mushroom lover! Is there a mushroom club I can join? lol.
I love the idea of these especially with that marinade! A great idea for a BBQ.
Thank you Caroline 🙂
love me some grilled mushrooms!!!! thanks for the recipe girlie.. I’m the same way, anything that can be grilled goes on my BBQ…best part of summer!!! it just tastes WAY better..
I agree and looks better too. Love me some grill marks! 😉
We grill mushrooms and too, only i just mix it with olive oil and vegetta seasoning right before the grilling and adding zucchini rounds. Both are my favorite!
Oooh zucchini would be great with mushrooms! Yumm!
We used the barbeque for the first time this weekend too, and all I could think about were mushrooms. I usually just dry grill, but I’m really liking the idea of the marinade. Let the season begin!
The marinade softened them up a bit and made it a little easier to skewer them. What kind of mushrooms do you use?
Looks so yummy!!! I love mushrooms especially grilled 😉
Me too; definitely a mushroom lover!