Barbecued Garlic and Herb Mushrooms
Fire up the grill and transform humble mushrooms into a show-stopping, smoky delight with this Barbecued Garlic and Herb Mushrooms recipe. Featuring a medley of fresh herbs like parsley and thyme, robust garlic, and a tangy blend of olive oil, soy sauce, and lemon juice, these skewered mushrooms are infused with layers of irresistible flavor. Whether you choose button, cremini, or portobello mushrooms, the marinade ensures each bite is perfectly seasoned and juicy. Grilled to tender perfection and kissed with light char marks, these skewers are a versatile crowd-pleaser—ideal as an appetizer, side dish, or vegetarian main course. Plus, with just 15 minutes of prep time, they’re as quick and easy to make as they are delicious. Perfect for summer barbecues or anytime you crave a savory, herbaceous twist on a grilling favorite!
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Recipe Information
Ingredients
- 500 grams Mushrooms (button, cremini, or portobello)
- 3 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh thyme leaves
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon Soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 8 pieces Wooden or metal skewers
Instructions
Clean the mushrooms by wiping them with a damp paper towel or quickly rinsing them and patting them dry. Trim the stems if necessary.
Mince the garlic and finely chop the fresh parsley and thyme leaves.
In a large mixing bowl, combine the garlic, parsley, thyme, olive oil, lemon juice, soy sauce, salt, black pepper, and red chili flakes (if using). Mix well to create the marinade.
Add the mushrooms to the marinade and gently toss to coat. Let the mushrooms sit in the marinade for 15–30 minutes, stirring occasionally.
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning. If using metal skewers, skip this step.
Thread the marinated mushrooms onto the skewers, leaving a small gap between each mushroom for even cooking.
Preheat the barbecue grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the mushroom skewers on the grill and cook for 8–10 minutes, turning them occasionally, until the mushrooms are tender and lightly charred.
Remove the skewers from the grill and let them cool slightly before serving. Optionally, garnish with additional chopped parsley.
Serve the barbecued garlic and herb mushrooms immediately as a side dish, appetizer, or main course.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
