Sauteed Grilled Garlic Mushrooms (Printable)
Smoky grilled mushrooms sauteed with garlic, olive oil and herbs for a quick vegetarian side.
# What You'll Need:
→ Vegetables
01 - 1 lb cremini or button mushrooms, cleaned and trimmed
→ Aromatics & Seasonings
02 - 3 tbsp olive oil, divided
03 - 4 garlic cloves, minced
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
06 - Salt and black pepper, to taste
→ Optional Garnish
07 - 1 tbsp grated Parmesan cheese (omit for vegan/dairy-free)
# Directions:
01 - Preheat your grill or grill pan to medium-high heat.
02 - Toss the mushrooms with 1½ tbsp olive oil, salt, and black pepper in a large bowl until evenly coated.
03 - Thread mushrooms onto skewers or place them in a grilling basket to prevent them from falling through the grate.
04 - Grill mushrooms for 6 to 8 minutes, turning occasionally, until tender and lightly charred.
05 - Heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
06 - Add the grilled mushrooms, thyme, and half the parsley to the skillet. Sauté for 2 to 3 minutes, stirring gently, until mushrooms are glistening and well coated.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Transfer to a serving dish and garnish with remaining parsley and Parmesan cheese if using.
# Expert Tips:
01 -
- The double cooking method, grilling then sauteeing, gives mushrooms a smoky depth that plain pan frying can never replicate.
- It comes together fast enough for a weeknight but feels fancy enough for company.
02 -
- Do not move the mushrooms around too much on the grill because they need uninterrupted contact with the heat to develop real char.
- If you have twenty extra minutes, a quick marinade in olive oil, garlic, and herbs before grilling takes this from great to unforgettable.
03 -
- Crowding the grill or the skillet is the fastest way to steam instead of char, so cook in batches if needed.
- Letting the garlic hit the oil alone for those thirty seconds before adding the mushrooms blooms its flavor in a way that mixing everything together never achieves.