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Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic grilled mushroom skewers with a tangy balsamic-garlic glaze and caramelized edges. Juicy mushrooms marinate for 30 minutes, then grill until browned for a flavorful vegetarian side.
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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
Calories: 245
Ingredients Method Notes

Ingredients
  

Mushrooms and marinade
  • 2 lb whole mushrooms
  • 0.25 cup balsamic vinegar
  • 0.25 cup olive oil
  • 4 garlic minced
  • 2 tbsp fresh thyme chopped
  • 1 tbsp Dijon mustard
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 wooden skewers soaked

Method
 

Make the balsamic-garlic marinade
  1. Whisk together balsamic vinegar, olive oil, minced garlic, chopped thyme, Dijon mustard, salt, and pepper until the mixture looks glossy.
  2. Set the marinade aside at room temperature so it’s ready for tossing.
Marinate and skewers
  1. Toss whole mushrooms in the marinade until evenly coated, then let sit for 30 minutes to absorb flavor.
  2. Thread the marinated mushrooms onto soaked wooden skewers, keeping them snug but not crushed.
Grill and glaze
  1. Preheat the grill over medium-high heat, then grill the skewers for 4-5 minutes per side until caramelized with browned edges.
  2. Brush the skewers with the remaining marinade during grilling so the balsamic-garlic glaze becomes more visible and sticky.
  3. Serve hot as a side dish or appetizer.

Notes

For best caramelization, pat mushrooms dry before threading and keep the grill at medium-high so they brown quickly instead of steaming. Refrigerate leftovers in an airtight container up to 3 days. Freezing isn’t recommended because mushrooms can turn watery when thawed. Vegetarian as written—if you want extra richness, add a few drops of balsamic glaze to finish instead of increasing oil.