Grilled Mushrooms with Garlic, Herbs & Lemon
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Ingredients 🧂🥕
- Button Mushrooms150 g
Instructions 👩🍳
Step-by-step:
- Prepare the mushrooms: Clean the mushrooms and trim the stems if needed. Use the illustrated recipe for the exact quantities, timings and cooking settings.
- Season evenly: Toss the mushrooms with oil, garlic, herbs and seasoning until lightly coated.
- Prepare for grilling: Place the mushrooms in a grill basket or thread them onto skewers so they are easy to turn.
- Grill until browned: Cook over direct heat, turning regularly, until the mushrooms are tender and deeply browned.
- Finish and serve: Add fresh herbs or a squeeze of lemon as shown in the illustrated recipe and serve warm.
Grilled button mushrooms with garlic and a lemon finish
Garlic-scented mushrooms, browned edges and a squeeze of lemon: these grilled button mushrooms are hard to leave alone. Spoon them onto bread or share them straight from the serving bowl. Keep their juices too; that is where the bread comes in handy.
Button mushrooms with garlic and herbs
Firm button mushrooms are the base. Olive oil spreads garlic, herbs, salt and pepper across their surfaces; lemon goes on after grilling. Thyme works in the coating, while chopped parsley gives a fresh finish. Use a light coating rather than leaving the mushrooms sitting in oil.
Dry well and leave room in the basket
Brush away dirt, rinse the mushrooms briefly under running water and dry them thoroughly. Trim dry stem ends; sound stems can stay. Peel and finely chop the garlic. Mix with olive oil, your chosen herbs, salt and pepper, then toss the mushrooms through it.
Spread them loosely in a grill basket over direct heat. A single layer is easier to brown and turn than a crowded pile. Turn regularly, letting the mushrooms sit between turns to develop color. If the garlic or caps darken too quickly, move the basket to gentler heat.
Check a larger mushroom with a knife tip: it should be tender inside as well as browned outside. Wear grill gloves to handle the hot basket and transfer the mushrooms and their juices to a clean bowl. Keep them away from raw meat or fish and their utensils. Finish with lemon, taste and add fresh herbs if you like.
Bread and a crisp salad alongside
Spoon the warm mushrooms over toasted bread and add our Mixed Green Salad. Romaine, cucumber, pepper and corn bring crunch, with a tangy yogurt and white-balsamic dressing. Serve the salad separately so its leaves stay crisp.
A few useful basket tricks
- Group mushrooms of similar size so you can remove tender ones together.
- Cook a second batch if the basket is crowded.
- Have a heatproof resting place ready for the hot basket before lifting it.
Add chili or feta
Chili flakes are an optional addition to the oil coating. Crumbled feta on the finished mushrooms gives a salty, creamy topping. Taste before adding more salt, and keep the lemon finish light.
Save the juices with the mushrooms
Pack leftovers with their juices, separately from bread and salad. Reheat only the portion you need, stirring so it heats evenly. The mushrooms will soften further and make a good topping for toast. Add fresh lemon after warming.
Frequently asked questions
Can I use skewers instead?
Yes. Choose larger button mushrooms that can be threaded without splitting. Keep similar sizes together and use skewers intended for grilling.
Why are the mushrooms pale and wet?
Surface water and crowding slow browning. Dry the mushrooms well and give them room so released liquid can evaporate.
Can I reheat leftover mushrooms?
Yes. Cool promptly in shallow containers and refrigerate at 40°F (4°C) or below; use by the next day. Refrigerate within two hours, or one hour above 90°F (32°C), and discard food left out longer. Reheat throughout to at least 158°F (70°C) and keep it at that temperature for two minutes, checking with a food thermometer.
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