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Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic grilled mushroom skewers with a tangy, caramelized glaze. Juicy mushrooms marinated in balsamic-vinegar, olive oil, garlic, thyme, and Dijon are grilled until browned and flavorful.
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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
Ingredients Equipment Method Notes

Ingredients
  

Mushroom skewers
  • 2 lb whole mushrooms (button or cremini)
  • 0.25 cup balsamic vinegar
  • 0.25 cup olive oil
  • 4 garlic, minced
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp Dijon mustard
  • 1 salt to taste
  • 1 pepper to taste
  • 1 wooden skewers, soaked

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 smooth and combined, with no visible mustard streaks.
Marinate the mushrooms
  1. Toss mushrooms in the marinade until evenly coated, then cover and let sit for 30 minutes in the refrigerator.
Skewer and grill
  1. Thread marinated mushrooms onto soaked wooden skewers, leaving small gaps so they brown instead of steaming.
  2. Grill over medium-high heat for 4 to 5 minutes per side until caramelized and deeply browned, turning once for even color.
  3. Brush with remaining marinade during grilling, letting it coat and glisten as it heats.
  4. Serve hot as a side dish or appetizer, with visible glaze on the mushrooms and fresh herbs on top if desired.

Notes

For best results, fully marinate in the refrigerator for 30 minutes so the glaze clings during grilling. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a hot grill pan or skillet until warmed through. Freezing is not recommended because mushrooms can turn watery after thawing. Dietary swap: use gluten-free Dijon mustard if needed to keep the marinade gluten-free.