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Grilled mushrooms

Grilled Marinated Mushrooms

A quick, savory bite for cooking outdoors! Grilled mushrooms is a simple recipe for marinated button mushrooms cooked over the grill, made from the most everyday ingredients. They come out soft, juicy, and full of flavor — great on their own or tossed into salads!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Button mushrooms

400

Lemons

0.5

Soy sauce

Vegetable oil

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 39 % 7 g

Carbohydrates 39 % 7 g

79 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you grill button mushrooms? Gather your ingredients. Use fresh white mushrooms, though larger cremini (baby bella) work too. In place of fresh lemon you can use bottled lemon juice, and garlic powder can stand in for fresh garlic.
Step 2:

Rinse the mushrooms well to remove any grit, then pat them dry. If the stems are long, trim them down a bit. Medium mushrooms are best: very large ones won't cook through, and tiny ones tend to burn.
Step 3:

Make the marinade. Stir together the vegetable oil and soy sauce. There's no added salt in this dish, since the soy sauce brings plenty on its own.
Step 4:

Add the minced garlic — chop it fine with a knife, grate it on a fine grater, or run it through a press. Garlic powder works too. This is also a good moment to stir in any spices you like; fresh or dried dill and allspice both suit these mushrooms well.
Step 5:

Pour the marinade over the mushrooms and toss well so they're coated all over. Let them marinate for at least 15 minutes and up to 2–3 hours. After this marinade the mushrooms are actually safe to eat raw, but today we're grilling them.
Step 6:

Meanwhile, get the coals hot. You can use ready-made charcoal and let it heat up, or light some wood and wait for it to burn down to coals. Birch wood is best if you have it.
Step 7:

Set the grill grate in place and arrange the mushrooms on it. Grill for 3–5 minutes on one side, then flip. Repeat 2–3 times, keeping an eye on them so they don't burn.
Step 8:

Serve the mushrooms hot right off the grill — though they're just as tasty cold! Enjoy!

Serve these mushrooms as a side for meat dishes, or use them in salads. Enjoy!
Once the mushrooms are washed and peeled, spread them on a kitchen towel to draw off the excess moisture. Give it 15–20 minutes for the towel to soak it all up. Drying them well matters — if they stay wet, they'll turn watery on the grill.
Buy fresh, medium mushrooms with a clean, snowy-white color, no spots or bruising, and no musty smell. They shouldn't feel slippery. Rinse off any soil under warm or cold running water and trim away any bad spots. Tiny mushrooms under an inch don't need peeling at all — just rinse them well; larger ones are worth peeling.
Since everyone's sense of salty, sweet, bitter, sharp, sour, and spicy is different, always season to your own taste. And if you're using a spice for the first time, remember that some are easy to overdo (chili pepper, for one).