Description
These Balsamic Garlic Grilled Mushroom Skewers feature tender cremini or button mushrooms marinated in a flavorful blend of balsamic vinegar, garlic, soy sauce, and fresh thyme. Grilled to perfection with a slight char, they make a delicious vegan appetizer perfect for summer gatherings or a healthy snack.
Ingredients
Scale
Marinade and Mushrooms
- 1 ½ pounds cremini or button mushrooms, cleaned and stems trimmed
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional
- Wooden or metal skewers (if wooden, soaked in water for at least 30 minutes before grilling)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, soy sauce, fresh thyme, salt, and black pepper to create a flavorful marinade.
- Marinate the Mushrooms: Add the cleaned and trimmed mushrooms to the marinade bowl and toss well to coat each mushroom evenly. Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to penetrate.
- Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it is well preheated before cooking.
- Assemble Skewers: Thread the marinated mushrooms onto the skewers, distributing them evenly to allow for even cooking.
- Grill Mushrooms: Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally to achieve a tender texture with slight charring.
- Serve: Remove the skewers from the grill and serve warm as a delicious vegan appetizer or side dish.
Notes
- Add bell peppers or red onions to the skewers for extra color and flavor.
- For a smoky twist, add a dash of smoked paprika to the marinade.
