Ingredients
Equipment
Method
Make the balsamic-garlic marinade
- Whisk together balsamic vinegar, olive oil, garlic, thyme, Dijon mustard, salt, and pepper until the mixture looks evenly combined and glossy.
Marinate the mushrooms
- Toss whole mushrooms in the marinade, then let them sit for 30 minutes so the liquid clings to the mushroom surfaces.
Skewer the mushrooms
- Thread the marinated mushrooms onto soaked wooden skewers, spacing them so they contact the grill evenly.
Grill and glaze
- Grill the skewers over medium-high heat for 4-5 minutes per side until caramelized and browned on the edges.
Finish with remaining marinade
- Brush with the remaining marinade while grilling so you see a darker, sticky balsamic glaze forming on the mushrooms.
Serve
- Serve hot as a side dish or appetizer, with the skewers showing caramelized, juicy mushrooms and a glossy glaze.
Notes
Pro tip: keep the grill at medium-high and avoid overcooking—cremini mushrooms should be tender and browned, not dried out. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warmed through. Freezing isn’t recommended for best texture. For a gluten-free swap, the recipe is naturally gluten-free—just ensure any mustard you use is certified gluten-free if needed.