Steakhouse Garlic Butter Mushrooms (Printable Version)

Garlic butter marinated mushrooms grilled tender and golden, perfect alongside steak or as a hearty vegetarian dish.

# What You Need:

→ Mushrooms

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

→ Marinade

02 - 4 tablespoons unsalted butter, melted
03 - 3 tablespoons olive oil
04 - 4 garlic cloves, minced
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
07 - 1 tablespoon soy sauce (use tamari for gluten-free)
08 - 1 teaspoon balsamic vinegar
09 - ½ teaspoon freshly ground black pepper
10 - ½ teaspoon fine sea salt

# Directions:

01 - In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, parsley, thyme, soy sauce, balsamic vinegar, black pepper, and salt until thoroughly combined and emulsified.
02 - Add the cleaned mushrooms to the bowl and toss vigorously, ensuring each mushroom is evenly coated. Cover with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 hours for a more pronounced flavor.
03 - Heat an outdoor grill or grill pan over medium-high heat until it reaches proper cooking temperature, approximately 375°F to 400°F.
04 - Thread smaller mushrooms onto soaked wooden or metal skewers for easier handling, or arrange larger mushrooms directly onto the grill grates in a single layer.
05 - Cook the mushrooms for 8 to 10 minutes, turning every 2 to 3 minutes with tongs to achieve even char and grill marks. Baste once or twice with any remaining marinade from the bowl during cooking. The mushrooms are done when golden, tender, and nicely marked.
06 - Transfer the grilled mushrooms to a warm serving platter. Finish with an additional sprinkle of fresh parsley and a squeeze of lemon juice if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • The garlic butter marinade soaks into every crevice of the mushrooms, giving you that deep steakhouse flavor without the steak price tag.
  • They go from fridge to plate in under an hour and honestly taste even better when you let them sit a little longer in the marinade.
02 -
  • Do not skip the marinating time because cold mushrooms tossed straight on the grill will taste flat and one dimensional.
  • Patting the mushrooms dry before marinating helps them absorb more flavor instead of just getting slippery on the outside.
03 -
  • If using wooden skewers, soak them in water for at least 20 minutes so they do not catch fire on the grill.
  • Reserve a spoonful of the marinade before adding the mushrooms and drizzle it over the finished dish for a fresh hit of garlic and herbs.

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