Friday, June 20, 2014

Marinated and Grilled Mushrooms

This recipe didn't come from my stash of bookmarks, it was something I looked up on the spur of the moment and I'm so glad I found it!  It was seriously so good! I made this recipe just for myself since nobody in my family eats mushrooms, but as I was eating the leftovers I offered a mushroom to Sonny D.  He didn't want one but he changed his mind once they were all gone.  Too bad, buddy, should have moved quicker. 

The big tip for this recipe is starting the skewers to soak ahead of time if you've got bamboo ones.  I put mine in a 2-quart pitcher of water and put the lid on to keep them submerged.  And luckily mushrooms don't need a ton of cooking so if you don't get a super long soak they should still be fine since they won't be on the grill long enough to get super charred. 


Natasha's Kitchen grilled mushrooms on skewers

I skipped the parsley and the instructions to whiz it up.  And I substituted Korean red pepper flakes (gochujaru) for the cayenne pepper. 


  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • small handful of parsley (I skipped this)
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper  (I replaced this with a sprinkle of gochujaru)
  • 1-2 garlic cloves (mine was minced from a jar)
  • 1 Tbsp balsamic vinegar
  • 16 oz button or baby bella mushrooms


Put together all of the marinade ingredients and the mushrooms in a bowl or zippered bag and marinate for at least 30 minutes.  I put my mushrooms in the marinade over lunch and grilled them up for dinner, so mine marinated for several hours.

Soak your skewers now too if you've got bamboo ones. 
Mushrooms marinating
Preheat your grill to medium-low heat, about 300 degrees.  Thread the mushrooms onto the skewers and grill for about 3 minutes per side. 
After grilling.  Not attractive, but sooo tasty!


So incredibly good!  I had to exercise my amazing willpower to not eat the whole pound at once and save half for the next day.  I love how simple the marinade is, it's things you

I ran out of lemon juice making this recipe so I couldn't make this same marinade, so a few days later I made an Asian marinade for another batch of mushrooms.  While the second one was quite good, it wasn't as amazing as this one.  We bought another bottle of lemon juice, but now I'm running low on balsamic vinegar.  I definitely need to make sure I'm well stocks on all the ingredients because I'm pretty sure I'm going to make this recipe all summer!

Wanna Chat?

I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) It's so much more cozy than a comment, plus we can have a real conversation!