Sauteed Grilled Garlic Mushrooms (Printable Version)

Smoky grilled mushrooms sautéed with garlic, olive oil, and herbs for a quick flavorful side.

# What You Need:

→ Vegetables

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

→ Aromatics and Seasonings

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

→ Optional Garnish

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

# Directions:

01 - Set a grill or grill pan to medium-high heat and allow it to come to temperature.
02 - In a large bowl, toss the mushrooms with 1½ tbsp olive oil, a pinch of salt, and cracked black pepper until evenly coated.
03 - Thread the seasoned mushrooms onto skewers or place them in a grilling basket to prevent them from slipping through the grates.
04 - Grill for 6 to 8 minutes, turning occasionally, until the mushrooms are tender and lightly charred on the edges.
05 - Heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
06 - Add the grilled mushrooms to the skillet along with the thyme and half of the chopped parsley. Sauté for 2 to 3 minutes, stirring gently, until the mushrooms are glistening and evenly coated.
07 - Taste the mushrooms and adjust the salt and pepper as needed.
08 - Transfer to a warm serving dish and garnish with the remaining parsley. Sprinkle with Parmesan cheese if desired.

# Expert Tips:

01 -
  • The double cooking method, grilling then sauteing, gives you smoky depth and buttery garlic coating in every single bite.
  • It works as a side, a topping for steak, tossed into pasta, or just eaten straight off the serving plate while nobody is looking.
02 -
  • Mushrooms act like sponges so never rinse them under running water, instead wipe each one with a damp cloth or paper towel to keep them from getting soggy on the grill.
  • The garlic burns easily in step six so stay right there at the stove and pull it off the moment you smell that fragrant bloom, anything past thirty seconds turns bitter.
03 -
  • If you have twenty extra minutes, marinate the raw mushrooms in the olive oil, garlic, and thyme before grilling, the flavor penetrates deeply and makes a noticeable difference.
  • Use a grill basket instead of skewers if you are making a large batch, it saves time on threading and nothing falls through the grate.

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