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Balsamic Garlic Grilled Mushroom Skewers

Balsamic garlic grilled mushroom skewers with a tangy balsamic-garlic glaze and caramelized edges. Mushrooms marinate for 30 minutes, then grill until juicy and flavorful with visible glaze as they cook.
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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: 185
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Make the balsamic-garlic marinade
  1. Whisk together balsamic vinegar, olive oil, garlic, thyme, Dijon mustard, salt, and pepper until combined and glossy.
Marinate
  1. Toss mushrooms in the marinade until evenly coated, then cover and let sit for 30 minutes.
Skewer and grill
  1. Thread the mushrooms onto soaked wooden skewers, leaving a little space between mushrooms so they caramelize.
  2. Grill over medium-high heat for 4-5 minutes per side until caramelized, turning once for even browning.
  3. Brush with the remaining marinade while grilling so a balsamic-garlic glaze clings and looks shiny as the skewers finish.
Serve
  1. Serve hot as a side dish or appetizer, with the glaze visibly coating the mushrooms.

Notes

Pro tip: Keep an eye on caramelization—when the mushrooms turn deep brown and glossy, they’re ready to flip. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot grill or skillet until warmed through (do not microwave too long). Freezing isn’t recommended because mushrooms can soften and lose their grilled texture. For a gluten-free diet, this recipe is already gluten-free as written; just ensure your Dijon mustard is certified gluten-free.