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+ servings

Grilled Mushrooms

rate this recipe:
5 from 1 vote
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Serves 4
These grilled mushrooms are such an easy, delicious summer side dish! They're also great in tacos, bowls, and more. Find my favorite ways to serve them in the post above.


  • 16 ounces cremini mushrooms or portobello mushrooms, about 4
  • Balsamic vinegar, for drizzling
  • Extra-virgin olive oil, for drizzling
  • Tamari, for drizzling
  • Sea salt and freshly ground black pepper


  • Prepare the mushrooms by trimming the cremini mushroom stems and/or removing the portobello mushroom stems. Clean the caps with a damp cloth or paper towel. Place the mushrooms on a large rimmed plate and drizzle generously with balsamic vinegar, olive oil, and tamari. Sprinkle with salt and pepper and use your hands to coat the mushrooms on all sides.
  • If using cremini mushrooms, thread them onto metal skewers (or wood skewers that have been soaked overnight).
  • Preheat an outdoor grill or grill pan to medium heat. Place the cremini skewers on the grill, or place the portobello mushrooms on the grill, gill side-up. Cook for 5 to 7 minutes per side, or until the mushrooms are tender.