Barbecue Marinated Mushroom Recipe

Looking for a marinated mushroom recipe that works great on the grill? Give this one a try. Due to their high moisture content, mushrooms can stand up to high heat for a while. So there’s little chance of them burning or becoming too dry, but a good chance of you becoming the hero of the barbecue!

I’ve grown quite fond of this savory, spicy, and versatile marinade. You can make it as simple or as mind-bogglingly complex as you want.

Add spices, take some away, and let it marinate in the delicious juice for as little as an hour or as long as overnight (recommended but not necessary).

You can serve these as an appetizer, an entree topping, or on a skewer with vegetables (recipe below). Use large portobellos in place of a burger patty for an easy vegetarian recipe. Mushrooms are an excellent meat substitute.

Making marinades for the grill is easy! Just remember to keep your flavors strong and make sure they complement the smokiness of the grill and your main entree. If you don’t have a grill, a skillet will work fine too!

Recommended mushrooms: Cremini, white buttons, portobellos

Barbecue Marinated Mushroom Recipe Ingredients:

1 lb mushrooms
1/4 cup olive oil
1/2 cup soy sauce
2 cloves garlic, minced (if you’re a garlic freak like me feel free to use 4!)
1/4 cup mustard
2 tbsp balsamic vinegar
1 tsp black pepper
1/2 tsp crushed red pepper
1 tbsp of your favorite barbecue sauce (optional)

Steps:

Clean the mushrooms with a damp cloth but don’t slice them. Only remove the stem if you’re planning on making portobello burgers.

Place all ingredients, including mushrooms, in a container and stir together. Let them marinate for at least an hour, preferably overnight.

Keep in mind that mushrooms contain a lot of water, and they’ll shrink considerably while cooking. Grill them directly on the grate only if they won’t fall through if they shrink up to 1/2 of their current size. Cook smaller mushrooms on skewers (more on that in a minute).

Grill for 5 minutes, then flip them over and grill for another 5 minutes. Repeat if necessary. I find it usually takes between 10 and 20 minutes total. Baste with any leftover marinade while grilling to keep the flavor strong.

They’ll be very hot so allow them time to cool.

Variations:

Add a tsp of an herb such as oregano, paprika, thyme, or ginger.

If your diet allows, add 1 tsp of sugar and 1/2 cup melted butter to the marinade.

Add 2 tsp of your favorite salad dressing.

Mushroom Skewers:

This simple marinated mushroom recipe for the grill is delicious on its own, but why not take it to the next level with mushroom skewers? It’s much easier to grill a bunch of mushrooms if they’re all connected on a stick!

You can make them out of just mushrooms and serve with a piece of meat, fish, or tofu. Or you can go nuts with the vegetables. Just keep in mind a few things when making mushroom skewers:

If using wooden skewers, don’t forget to soak them in water overnight so they’re less likely to catch on fire on the grill.

Most smaller mushrooms can be skewered whole, and you can cut up portobellos and larger mushrooms into smaller pieces. Just remember that they will lose quite a bit of volume during the cooking process so don’t be afraid to cut slightly larger pieces.

Make a full on mushroom kabob by adding a sliced vegetable between every mushroom. Some great grill choices are red peppers, zuchinni, squash, and onion. You can marinate these with the mushrooms, or just use them plain.