Grilled Balsamic Mushrooms Recipe

Mushrooms can get sidelined at a barbecue as the lame side dish for vegetarians, but when tossed in a balsamic-soy glaze, they’ll get all the attention.

Here are some tips to consider before getting started.

1) Don’t wash your mushrooms—clean them. 

There’s a difference. If you’re buying a carton of mushrooms prepackaged from the store, chances are they’re already clean. Regardless, the way to clean them isn’t to run them under the sink and leave them in water for extended amounts of time. Mushrooms are like sponges—they’ll soak up a ton of moisture, which can lead to sogginess and mushy mushrooms. Instead, wipe excess dirt away with a damp paper towel and you’re all set! 

2) Presoak your wooden skewers. 

Whenever you’re grilling kebabs, it’s always the safest bet to presoak wooden skewers for 20 to 30 minutes before throwing them over the grates. This will prevent them from burning and charring straight away when they meet heat, leading to weakened, brittle skewers that are easier to break under pressure.

3) Have fun with the marinade. 

Don’t have balsamic vinegar? Don’t sweat it. Try sherry vinegar instead. (It’s just not as sweet!) Have some fresh thyme or rosemary? Chop up the leaves and throw in a couple of small pinches. Like things spicy? A sprinkle of crushed red peppers or ground cayenne or your favorite hot sauce right after they come off the grill will be an excellent twist.

Directions

1. In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes. Presoak wooden skewers in water while mushrooms marinate.
2. Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side.
3. Garnish with parsley before serving.

Ingredients

• 1/4 c. balsamic vinegar
• 2 tbsp. low-sodium soy sauce
• 2 cloves garlic, minced
• Freshly ground black pepper
• 1 lb. cremini mushrooms, sliced 1/2″ thick
• Freshly chopped parsley, for garnish