Smoky Balsamic Garlic Mushroom Skewers
Elevate your grilling game with these incredibly flavorful Smoky Balsamic Garlic Mushroom Skewers. Tender mushrooms are marinated in a tangy, savory blend of balsamic vinegar, soy sauce, and aromatic garlic, then grilled to perfection. The result is a delightful bite with irresistible smoky char, perfect as a vibrant side dish, a plant-based main, or a fantastic appetizer.
Prep Time
30 minutes (plus 30 minutes marinating)
Cook Time
8-12 minutes
Total Time
1 hour 8 minutes to 1 hour 12 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Bursting with a complex blend of tangy, savory, and smoky flavors.
- Naturally vegan and gluten-free (when using tamari), making it versatile for various diets.
- Quick and easy to prepare, perfect for weeknight dinners or casual entertaining.
- A fantastic way to enjoy vegetables with a delightful texture and char.
- Visually appealing, making them a great addition to any platter.
Ingredients
- 30 ml (2 tablespoons) Balsamic Vinegar
- 15 ml (1 tablespoon) Soy Sauce (or Tamari for Gluten-Free)
- 3 cloves Garlic, minced (approximately 9 grams)
- 2.5 ml (0.5 teaspoon) Thyme, chopped (fresh or dried)
- Salt and Black Pepper to taste
- 900 grams (2 pounds) Mushrooms, sliced about 0.6 cm (1/4 inch) thick (cremini or button mushrooms work best)
- 8-10 Wooden Skewers, soaked in water for at least 30 minutes
Instructions
- In a medium-sized bowl, whisk together the balsamic vinegar, soy sauce (or tamari for a gluten-free option), minced garlic, and chopped thyme. Season with a pinch of salt and freshly ground black pepper, adjusting to your preference. This foundational tangy and savory marinade will infuse the mushrooms with incredible depth and flavor.
- Add the sliced mushrooms to the prepared marinade. Using your hands or a spatula, gently toss the mushrooms, ensuring each slice is thoroughly coated. Allow the mushrooms to marinate at room temperature for at least 30 minutes, or for up to 2 hours in the refrigerator for deeper flavor penetration. This crucial step allows the mushrooms to absorb the vibrant flavors.
- While the mushrooms marinate, prepare your wooden skewers by submerging them in water for a minimum of 30 minutes. This essential step prevents them from charring excessively or catching fire when exposed to the high heat of the grill.
- Carefully thread the marinated mushroom slices onto the water-soaked wooden skewers. Arrange them snugly, but avoid compacting them too tightly, as this ensures even cooking and promotes good air circulation for attractive charring. Aim for uniform skewer sizes for consistent cooking results.
- Preheat your grill to medium-high heat (approximately 200-230°C or 400-450°F). Lightly oil the grill grates to prevent the mushrooms from sticking. Place the mushroom skewers directly onto the hot grill.
- Cook the skewers for approximately 2-3 minutes per side, rotating them frequently until the mushrooms are beautifully tender, exhibit attractive char marks, and have a slightly smoky aroma. Be mindful not to overcook, as mushrooms can become rubbery. Remove from the grill and serve immediately.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Grill (charcoal, gas, or indoor grill pan)
- Tongs
- Cutting board
- Sharp knife
- Measuring spoons and cups
Essential Success Tips
- Don't overcrowd the skewers: Give the mushrooms enough space for even cooking and proper charring, otherwise, they will steam instead of grill.
- Hot grill is key: Ensure your grill is properly preheated to medium-high to achieve those beautiful grill marks and smoky flavor.
- Mushroom prep matters: Slice mushrooms uniformly to ensure they cook evenly. Cremini or button mushrooms hold their shape well.
- Marinate adequately: While 30 minutes is a minimum, marinating for a bit longer (up to 2 hours) will deepen the flavor profile considerably.
- Soak skewers thoroughly: This prevents them from burning and breaking during grilling, ensuring your skewers hold together.
Professional Cooking Secrets
- To enhance the smoky depth, add a pinch of smoked paprika to your marinade. It complements the grilled flavor beautifully.
- If you have any leftover marinade, reduce it in a small saucepan over medium heat until slightly thickened. Drizzle this glaze over the cooked skewers for an extra layer of concentrated flavor.
- Experiment with different mushroom varieties! Portobello caps cut into chunks or even oyster mushrooms can add interesting textures and flavors to your skewers.
Notes
- Storage: Leftover mushroom skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on a stovetop or in a microwave.
- Oven/Broiler Method: If you don't have a grill, you can roast these skewers in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway, or broil for 5-7 minutes, turning occasionally, until tender and lightly browned.
- Serving Suggestions: These skewers are excellent alongside grilled chicken or fish, as a side for grain bowls, or even chopped and added to salads.
Frequently Asked Questions
What kind of mushrooms are best for skewers?
Cremini (baby bella) or white button mushrooms are ideal as they hold their shape well and absorb flavors beautifully. Portobello mushrooms cut into thick chunks also work wonderfully.
Can I prepare the mushroom skewers ahead of time?
You can slice and marinate the mushrooms up to 2 hours in advance and keep them refrigerated. Thread them onto skewers just before grilling for the best texture.
What can I serve with these mushroom skewers?
They are incredibly versatile! Serve them with grilled meats or fish, quinoa salads, rice pilafs, couscous, or as part of a larger vegetarian BBQ spread. They also make a fantastic appetizer on their own.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 120, Protein: 6g, Fat: 0.5g, Carbs: 20g, Fiber: 3g. (Nutritional values may vary based on exact ingredients and portion sizes).
Allergy Information
Contains soy (from soy sauce). For a gluten-free option, ensure you use tamari instead of regular soy sauce. Naturally dairy-free and nut-free.
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