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This marinated grilled mushroom skewer recipe has become my go-to for summer gatherings and year-round entertaining. The savory marinade transforms ordinary button mushrooms into flavor-packed morsels that even mushroom skeptics can't resist.
I first made these mushroom skewers for a backyard barbecue when I needed something substantial for vegetarian friends. They were such a hit that they've become the most requested item whenever I'm hosting outdoor gatherings.
Ingredients
- Olive oil: Forms the marinade base, providing richness and helping the mushrooms absorb flavors
- Soy sauce: Adds umami depth that complements the natural earthiness of mushrooms
- Balsamic vinegar: Brings acidity and subtle sweetness; use aged for best flavor
- Worcestershire sauce: Provides complexity; opt for vegetarian version if needed
- Fresh garlic cloves: Always mince just before using for maximum flavor impact
- Dijon mustard: Acts as an emulsifier while adding tangy notes
- Honey or maple syrup: Balances the acidity; choose maple syrup for vegan option
- Dried herbs (thyme and rosemary): Infuse aromatics throughout the marinade
- Smoked paprika: Contributes subtle smokiness; look for Spanish varieties
- Button mushrooms: Ideal for their firm texture and ability to hold marinade
- Wooden or metal skewers: Metal skewers eliminate soaking time
Step-by-Step Instructions
- Prepare the Marinade:
- Combine olive oil, soy sauce, balsamic vinegar and Worcestershire sauce in a medium bowl, whisking thoroughly to create an emulsion. Add minced garlic, Dijon mustard and sweetener, stirring until completely incorporated. Sprinkle in dried herbs and smoked paprika, then season with salt and pepper. The marinade should look glossy and well blended, with herbs evenly distributed throughout.
- Marinate the Mushrooms:
- Place cleaned mushrooms in a resealable bag or shallow container. Pour the marinade over them, gently tossing to ensure each mushroom is fully coated. Seal container and refrigerate for at least 30 minutes, though 2 to 3 hours yields significantly more flavorful results. Turn the container occasionally to redistribute marinade.
- Soak the Skewers:
- If using wooden skewers, immerse them completely in water for 30 minutes minimum. This prevents charring and potential fire hazards during grilling. Metal skewers require no preparation and conduct heat, helping cook mushrooms from the inside.
- Preheat the Grill:
- Heat grill to medium high, around 375°F to 400°F. For charcoal grills, spread coals evenly and allow them to develop a light gray ash coating before cooking. For gas grills, preheat with lid closed for 10 to 15 minutes to ensure consistent temperature.
- Assemble the Skewers:
- Thread marinated mushrooms onto prepared skewers, leaving small gaps between each piece to allow heat circulation. For varied texture and flavor, alternate mushrooms with colorful vegetables like bell peppers, cherry tomatoes or zucchini slices if desired.
- Grill the Mushrooms:
- Place loaded skewers on preheated grill grates perpendicular to the grates to prevent mushrooms from falling through. Cook for 10 to 12 minutes total, turning every 2 to 3 minutes to develop even char marks. Mushrooms are done when they shrink slightly, release moisture, and develop beautiful grill marks. Brush with remaining marinade halfway through cooking for extra flavor.
- Serve and Enjoy:
- Transfer grilled skewers to a serving platter, allowing them to rest for 2 minutes before serving. This resting period allows juices to redistribute within the mushrooms. Garnish with fresh herbs like parsley or chives for brightness and serve while still warm.
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The smoked paprika in this recipe has become my secret ingredient. I discovered its transformative power during a cooking class in Barcelona, and now I use it in everything from these mushroom skewers to my morning eggs. When guests ask about the mysterious smoky flavor they can't quite place, I smile knowing it's this simple ingredient doing all the heavy lifting.
Make Ahead Options
These marinated mushroom skewers work beautifully for entertaining because most of the work can be done in advance. You can prepare the marinade up to three days before your event and store it in an airtight container in the refrigerator. The mushrooms themselves can marinate for up to 24 hours, developing deeper flavor as they sit. If you're really planning ahead, you can even thread the marinated mushrooms onto skewers several hours before grilling and keep them covered in the refrigerator until you're ready to cook.
Creative Serving Ideas
Transform these skewers into a complete meal by serving them over a bed of herbed couscous or quinoa. The grains will absorb any juices from the mushrooms, creating an incredibly flavorful base. For an elegant appetizer presentation, remove the grilled mushrooms from the skewers and serve them with decorative toothpicks alongside a creamy dipping sauce like garlic aioli or herb yogurt. At summer potlucks, I often serve these alongside a colorful Mediterranean platter with hummus, olives, and warm pita bread for a spread that disappears quickly.
Ingredient Substitutions
This recipe welcomes adaptation based on what you have available. Portobello or cremini mushrooms work wonderfully in place of button mushrooms; they have slightly more intense flavor. For the marinade, tamari can substitute for soy sauce for a gluten free option, while red wine vinegar can stand in for balsamic in a pinch. Fresh herbs can replace dried — just triple the quantity. If you prefer more heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade. The versatility of this recipe makes it perfect for using ingredients you already have on hand.
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These mushroom skewers are sure to be a crowd-pleasing addition to any gathering, packed with smoky flavor and fresh ingredients.
Frequently Asked Questions
- → How long should I marinate the mushrooms?
For best flavor, marinate the mushrooms for 2-3 hours in the refrigerator. However, if you're short on time, even 30 minutes will impart good flavor to the mushrooms.
- → Can I use different types of mushrooms?
Absolutely! While the recipe calls for button mushrooms, you can substitute or mix with portobello, cremini, shiitake, or oyster mushrooms. Just ensure larger mushrooms are cut into similar-sized pieces for even cooking.
- → Why do wooden skewers need to be soaked?
Wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent them from burning on the grill. Metal skewers don't require soaking and can be used as is.
- → Can I add vegetables to the skewers?
Yes! For variety and color, consider alternating mushrooms with bell peppers, cherry tomatoes, onion chunks, or zucchini slices. Just ensure all items have similar cooking times or pre-cook vegetables that take longer.
- → How do I know when the mushrooms are done?
The mushrooms are done when they're tender and slightly charred, typically after 10-12 minutes of grilling with occasional turning. They should release some of their moisture and have beautiful grill marks.
- → Is this dish vegetarian?
Yes, this dish is vegetarian. However, traditional Worcestershire sauce contains anchovies, so for a strictly vegetarian version, use a vegetarian Worcestershire sauce alternative or simply omit it and increase the soy sauce slightly.