Steakhouse Garlic Butter Mushrooms (Print View)

Tender cremini mushrooms marinated in garlic butter and grilled to smoky, golden perfection.

# What You Need:

→ Mushrooms

01 - 1 lb cremini or button mushrooms, cleaned and stemmed

→ Marinade

02 - 4 tbsp unsalted butter, melted
03 - 3 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
07 - 1 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tsp balsamic vinegar
09 - ½ tsp freshly ground black pepper
10 - ½ tsp fine sea salt

# How-To Steps:

01 - In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, parsley, thyme, soy sauce, balsamic vinegar, black pepper, and salt until thoroughly combined.
02 - Add the cleaned mushrooms to the bowl and toss well to coat each one evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.
03 - Preheat a grill or grill pan over medium-high heat until it reaches proper cooking temperature.
04 - Thread smaller mushrooms onto skewers for easier handling, or arrange larger mushrooms directly on the grill grates.
05 - Grill the mushrooms for 8 to 10 minutes, turning occasionally, until golden brown, tender, and beautifully marked with grill lines. Baste once or twice with any remaining marinade during cooking.
06 - Remove the mushrooms from the grill and transfer to a serving platter. Sprinkle with additional fresh parsley if desired and serve warm.

# Expert Hints:

01 -
  • These mushrooms capture that smoky steakhouse side dish magic without needing a reservation or a hefty bill.
  • The marinade comes together in about two minutes and does all the heavy lifting while you relax.
02 -
  • Do not skip the marinating time, those 30 minutes are when the mushrooms drink in all that garlic butter flavor.
  • If using wooden skewers, soak them in water for at least 20 minutes or they will catch fire on the grill.
03 -
  • Pat the mushrooms dry before marinating so they absorb flavor rather than water.
  • Cook them a touch longer than you think they need, the best flavor comes from that deep caramelized golden brown.

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