Balsamic Garlic Grilled Mushroom Skewers
Every summer, without fail, these Balsamic Garlic Grilled Mushroom Skewers steal the spotlight at our backyard dinners. I first made them on a whim when I had a few leftover mushrooms and some balsamic vinegar begging to be used. What started as a simple side has turned into one of our most-requested dishes. My husband now asks for them any time we fire up the grill, and even my picky eater (who usually won’t touch mushrooms) ends up grabbing seconds.
What I love most about these skewers is how they pack such bold, tangy flavor with so little effort. The balsamic marinade does all the heavy lifting—it’s sweet, garlicky, and just the right amount of savory. Plus, they’re meat-free, which means they’re a great option when we’re hosting vegetarian friends or just looking for a lighter option. I’ll often double the batch because they disappear faster than I can get them off the grill.
There’s something about mushrooms when they’re grilled—smoky, juicy, and almost buttery—that just makes them irresistible. These skewers are perfect alongside burgers, grilled chicken, or even tossed onto a salad or bowl of pasta. They’re as versatile as they are delicious, and they always make me feel like I’ve made something special with minimal fuss. If you’re looking for a new summer staple that feels fancy but takes minutes to prepare, this is it. Trust me, once you try these, they’ll become part of your warm-weather rotation too.
Questions I Often Get Asked About This Recipe
Can I use other types of mushrooms?
Absolutely! Cremini (baby bella) mushrooms work great, but you can also use white button mushrooms or even portobellos sliced into chunks.
Do I have to soak the skewers?
If you’re using wooden skewers, yes—soak them in water for at least 30 minutes to prevent them from burning on the grill.
Can I make these in the oven?
Yes! Roast them on a baking sheet at 425°F (220°C) for about 15–18 minutes, turning once halfway through.
Are these good for meal prep?
They’re best fresh off the grill, but you can marinate them ahead of time and store in the fridge for up to 24 hours before cooking.
Can I add other veggies to the skewers?
Definitely—zucchini, bell peppers, and red onions all grill beautifully and taste great with the balsamic garlic marinade.
What You Need to Make Balsamic Garlic Grilled Mushroom Skewers
Ingredients:
1½ pounds (680g) cremini or button mushrooms, cleaned and halved
¼ cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
3 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
Fresh parsley, chopped (for garnish)
Tools:
Bamboo or metal skewers (if bamboo, soak for 30 minutes)
Medium mixing bowl
Grill or grill pan
Tongs or spatula
How to Make Balsamic Garlic Grilled Mushroom Skewers
Prepare the marinade: In a mixing bowl, whisk together the balsamic vinegar, olive oil, soy sauce, garlic, Dijon mustard, brown sugar, Italian seasoning, salt, and pepper until well combined.
Marinate the mushrooms: Add the mushrooms to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Assemble the skewers: Thread the marinated mushrooms onto skewers, leaving a little space between each piece for even cooking.
Preheat the grill: Heat your grill (or grill pan) to medium-high heat. Lightly oil the grates if necessary to prevent sticking.
Grill the skewers: Place the skewers on the grill and cook for 8–10 minutes, turning occasionally, until the mushrooms are tender and lightly charred.
Garnish and serve: Transfer the skewers to a serving platter, sprinkle with fresh parsley, and serve hot.
Tips for Making the Best Balsamic Garlic Grilled Mushroom Skewers
Don’t skip the marinade time. Even 30 minutes of soaking helps the mushrooms absorb the flavors beautifully.
Use similar-sized mushroom halves. This ensures they cook evenly and stay juicy.
Double the marinade. Set some aside (before adding raw mushrooms) to drizzle over the cooked skewers as a finishing touch.
Grill over medium-high heat. Too low and they’ll steam; too high and they’ll char too quickly without cooking through.
Get creative! Swap the parsley for fresh basil or add a sprinkle of parmesan for a different flavor twist.
Reader Reviews
⭐⭐⭐⭐⭐ “These were a hit at our BBQ! I wish I had made more—everyone kept going back for seconds. So flavorful!”
⭐⭐⭐⭐ “Really tasty and easy to throw together. I added red onion chunks to the skewers and it worked beautifully.”
⭐⭐⭐⭐⭐ “I don’t usually love mushrooms, but these were incredible. The marinade is perfection.”
⭐⭐⭐ “Great recipe but I’d recommend doubling the marinade if you like extra sauce. I used it as a drizzle afterward too.”
⭐⭐⭐⭐ “Perfect for a vegetarian option on the grill. My kids even ate them—huge win!”
Printable Recipe
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Balsamic Garlic Grilled Mushroom Skewers
These Balsamic Garlic Grilled Mushroom Skewers are the perfect vegetarian side or main dish for your next BBQ! Juicy mushrooms soak up a bold, garlicky balsamic marinade and get perfectly charred on the grill. Easy to prepare and packed with flavor, they’re ideal for summer gatherings or a simple weeknight dinner.
Ingredients
- 1½ pounds (680g) cremini or button mushrooms, cleaned and halved
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh parsley, chopped (for garnish)
- Tools:
- Bamboo or metal skewers (if bamboo, soak for 30 minutes)
- Medium mixing bowl
- Grill or grill pan
- Tongs or spatula
Instructions
- Prepare the marinade: In a mixing bowl, whisk together the balsamic vinegar, olive oil, soy sauce, garlic, Dijon mustard, brown sugar, Italian seasoning, salt, and pepper until well combined.
- Marinate the mushrooms: Add the mushrooms to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Assemble the skewers: Thread the marinated mushrooms onto skewers, leaving a little space between each piece for even cooking.
- Preheat the grill: Heat your grill (or grill pan) to medium-high heat. Lightly oil the grates if necessary to prevent sticking.
- Grill the skewers: Place the skewers on the grill and cook for 8–10 minutes, turning occasionally, until the mushrooms are tender and lightly charred.
- Garnish and serve: Transfer the skewers to a serving platter, sprinkle with fresh parsley, and serve hot.
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