Ingredients
- 1 pound button or cremini mushrooms, cleaned and stems trimmed
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Wooden or metal skewers
Feel free to experiment with different types of mushrooms or add a pinch of crushed red pepper for a bit of heat. If you’re out of balsamic vinegar, red wine vinegar is a great substitute that adds a slightly different depth of flavor.
Instructions
- In a large mixing bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, thyme, salt, and pepper. This marinade brings back memories of my grandmother’s kitchen, where the aroma of fresh herbs was a constant companion.
- Add the mushrooms to the marinade, tossing them gently to ensure they’re fully coated. Allow them to marinate for at least 30 minutes, or up to 2 hours if time permits. This step is crucial for infusing the mushrooms with flavor, much like how my abuela would let her tortillas rest before cooking.
- While the mushrooms marinate, soak wooden skewers in water for at least 20 minutes to prevent burning, or opt for metal skewers if you have them.
- Preheat your grill to medium-high heat. I find that this is the perfect time to relax with a good book or chat with Marco, my husband, while Biscuit, our golden retriever, frolics in the yard.
- Thread the marinated mushrooms onto the skewers, leaving a little space between each mushroom for even cooking.
- Place the skewers on the grill, turning occasionally, until the mushrooms are tender and slightly charred, about 8-10 minutes. The sizzling sound is music to my ears, reminiscent of those lively family barbecues back home.
- Remove from the grill and serve immediately, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International