Sautéed Grilled Garlic Mushrooms (Print Page)

Smoky grilled mushrooms sautéed with garlic, olive oil, and herbs for a savory vegetarian side dish.

# What You Need:

→ Vegetables

01 - 1 pound cremini or button mushrooms, cleaned and trimmed

→ Aromatics and Seasonings

02 - 3 tablespoons olive oil, divided
03 - 4 garlic cloves, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
06 - Salt and black pepper, to taste

→ Optional Garnish

07 - 1 tablespoon grated Parmesan cheese (omit for vegan or dairy-free)

# Directions:

01 - Preheat your grill or grill pan to medium-high heat.
02 - Toss the mushrooms with 1½ tablespoons olive oil, salt, and black pepper in a large bowl until evenly coated.
03 - Thread the seasoned mushrooms onto skewers or place them in a grilling basket to prevent them from falling through the grates.
04 - Grill the mushrooms for 6 to 8 minutes, turning occasionally, until tender and lightly charred.
05 - Heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
06 - Add the grilled mushrooms, thyme, and half the parsley to the skillet. Sauté for 2 to 3 minutes, stirring gently, until the mushrooms are glistening and well coated.
07 - Taste and adjust the seasoning with additional salt and pepper as needed.
08 - Transfer to a serving dish and garnish with the remaining parsley and Parmesan cheese if desired.

# Expert Tips:

01 -
  • The two step cooking method gives you smoky depth from the grill and then silky richness from the garlic saute, which is a combination most people never think to try.
  • These mushrooms vanish faster than anything else at a barbecue, and they work as a side, a topping, or just something you eat standing over the stove.
02 -
  • If you skip the grilling step and just saute raw mushrooms they will still taste good but you will lose that campfire depth that makes this recipe special, so fire up the grill even if it feels like extra work.
  • Letting the garlic sit in hot oil for even ten seconds too long will turn it bitter and ruin the whole dish, so stay right there at the stove and pull it off the moment you smell that sweet garlic bloom.
03 -
  • Dry your mushrooms thoroughly with a damp cloth before oiling them because excess water makes them steam instead of char and you lose that beautiful grilled texture.
  • Use the largest skillet you own for the garlic saute step so the mushrooms have room to tumble and coat evenly rather than piling up and steaming in a crowd.

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