These Grilled Mushroom Skewers are smoky, juicy, and loaded with garlic, fresh herbs, and a savory marinade that makes every bite meaty and satisfying. I started making these on summer evenings when I wanted something quick and flavorful to throw on the grill, and they've become one of those recipes I turn to whenever I need a vegetarian option that even meat-lovers can't resist. The mushrooms soak up all the flavor from the marinade, then get charred and caramelized on the grill until they're tender and bursting with umami.
If you love simple, delicious sides, you might also enjoy my Grilled Bruschetta Chicken for a protein-packed main or this comforting Dublin Coddle for cozy family dinners.
Why You will Love This Grilled Mushroom Skewers
These smoky grilled mushroom skewers are ridiculously easy to make. The marinade comes together in one bowl, and the mushrooms only need a quick toss to soak up all that garlicky, herby goodness. No long marinating time required, though you can let them sit for up to an hour if you want even deeper flavor.
The mushrooms cook fast, just 3 to 4 minutes per side, which makes these perfect for weeknight dinners or last-minute gatherings. The char from the grill adds a smoky flavor that you just can't get any other way, and brushing them with a little extra tamari and oil while they cook keeps them moist and glossy.
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Grilled Mushroom Skewers Ingredients
Here's everything you'll need to make these flavorful mushroom skewers with herbs from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Mushrooms: Cremini mushrooms are recommended because they're meaty, flavorful, and hold up well on the grill. You can also use button mushrooms, portobello mushrooms cut into chunks, or even shiitake mushrooms. Halve them so they cook evenly and stay juicy.
- Oil: Canola or olive oil works perfectly here. The oil helps the marinade coat the mushrooms and prevents them from sticking to the grill.
- Tamari sauce, soy sauce, or coconut aminos: This is the base of the marinade and adds that deep, salty, umami flavor. Tamari is gluten-free, soy sauce is the classic choice, and coconut aminos are perfect if you're following a paleo diet.
- Garlic cloves: Finely chopped fresh garlic adds a pungent, savory kick that infuses every mushroom. Don't skip this or use garlic powder, fresh is key.
- Fresh thyme: Chopped fresh thyme adds an earthy, slightly floral note that pairs beautifully with mushrooms. If you don't have fresh thyme, you can use dried thyme, but use half the amount.
- Fresh parsley: Chopped fresh parsley adds brightness and a pop of color. It also balances the richness of the oil and tamari.
- Paprika powder or chili: Paprika adds a subtle smokiness and warmth. If you like heat, use chili powder or smoked paprika instead.
- Black pepper: Freshly cracked black pepper adds a bit of sharpness and spice that rounds out the marinade.
- Oil and tamari for grilling: This mixture is brushed onto the mushrooms while they grill to keep them moist and add an extra layer of flavor.
- Fresh parsley, chili flakes, and lemon wedges: Optional garnishes that add freshness, heat, and a bright citrus finish.
HOW TO MAKE Grilled Mushroom Skewers
These grilled vegetable skewers come together quickly with just a few simple steps.
- Prepare marinade: In a large bowl, whisk together 2 tablespoons of oil, 2 tablespoons of tamari sauce, the finely chopped garlic, chopped fresh thyme, chopped fresh parsley, paprika, and black pepper. Stir everything together until well combined. The marinade should smell fragrant and garlicky.
- Marinate mushrooms: Add the halved mushrooms to the bowl with the marinade and toss them gently with your hands or a spoon until every piece is fully coated. Let them sit for a few minutes while you prepare the grill. You can marinate them for up to an hour in the fridge if you want, but it's not necessary.
- Skewer mushrooms: In a small bowl, mix together 1 tablespoon of oil and 1 tablespoon of tamari sauce. Set this aside for brushing the mushrooms while they grill. Thread the marinated mushrooms onto skewers, packing them close together but leaving a little space so they cook evenly. If you're using wooden skewers, soak them in water for 20 minutes first to prevent burning.
- Grill mushrooms: Preheat your grill or cast-iron grill pan over medium-high heat. Brush the grates or pan lightly with oil to prevent sticking. Place the mushroom skewers on the grill and cook for 3 to 4 minutes on the first side, until they start to char and develop grill marks. Brush the tops with the oil-tamari mixture, then flip them over and cook for another 3 to 4 minutes on the other side. Brush with more of the mixture while they cook. If you're using a grill pan, press the mushrooms gently with a spatula to help them char evenly. The mushrooms should be tender, juicy, and slightly charred around the edges.
- Serve: Transfer the skewers to a serving platter and garnish with fresh chopped parsley and a sprinkle of chili flakes if you like heat. Serve immediately with fresh lemon wedges on the side for squeezing over the top. The lemon juice adds a bright, tangy finish that cuts through the richness.
Substitutions and Variations
These savory mushroom skewers are easy to customize based on what you have or what you prefer.
Use different mushrooms: Swap the cremini mushrooms for button mushrooms, portobello mushrooms cut into chunks, oyster mushrooms, or king oyster mushrooms for a meatier texture.
Make them spicier: Add more chili powder or red pepper flakes to the marinade, or drizzle with hot sauce before serving.
Add vegetables: Thread cherry tomatoes, bell peppers, zucchini, or red onion onto the skewers along with the mushrooms for a complete veggie skewer.
Make them with balsamic vinegar: For grilled mushroom skewers with balsamic vinegar, add 1 tablespoon of balsamic vinegar to the marinade for a tangy, slightly sweet flavor.
Bake them in the oven: For mushroom skewers oven style, bake the skewers on a lined baking sheet at 425°F for 15 to 20 minutes, flipping halfway through, until tender and charred.
Add cheese: Sprinkle the hot skewers with crumbled feta or grated Parmesan right before serving.
Use different herbs: Swap the thyme for rosemary, oregano, or basil for a different flavor profile.
Equipment
You don't need much to make these summer cookout appetizers.
Bowl for marinating: A large bowl for tossing the mushrooms with the marinade.
Skewers: Wooden or metal skewers for threading the mushrooms. If using wooden skewers, soak them in water for 20 minutes first.
Grill or cast-iron grill pan: An outdoor grill or a heavy cast-iron grill pan for cooking the mushrooms.
Spatula: For flipping the skewers and pressing the mushrooms gently to help them char.
Knife and cutting board: For halving the mushrooms and chopping the garlic and herbs.
Storage and Reheating Tips
These skewered mushrooms with garlic store well and reheat beautifully.
Refrigerator: Store leftover skewers in an airtight container in the fridge for up to 3 days. They're delicious cold, tossed into salads or grain bowls.
Reheating: Reheat the skewers in a 375°F oven for 5 to 7 minutes, or warm them in a skillet over medium heat for 2 to 3 minutes until heated through. You can also microwave them for 30 to 45 seconds, but they won't be as crispy.
Make-ahead: You can marinate the mushrooms up to a day ahead and store them in the fridge. Thread them onto skewers and grill when you're ready to serve.
Freezing: These don't freeze well because the mushrooms release a lot of moisture when thawed and become mushy.
Serving Suggestions
These healthy vegetarian side dishes pair beautifully with so many meals.
With grilled meats: Serve alongside grilled steak, chicken, pork chops, or burgers for a complete cookout spread. Try them with my Blackened Shrimp Pasta for a surf-and-turf twist.
Over rice or quinoa: Pile the grilled mushrooms over a bed of rice, quinoa, or farro for a vegetarian main dish.
In salads: Chop the grilled mushrooms and toss them into green salads, grain salads, or pasta salads for extra flavor.
In wraps or sandwiches: Stuff the mushrooms into pita bread, wraps, or sandwiches with hummus, greens, and tomatoes.
As an appetizer: Serve them on a platter with toothpicks as a party appetizer alongside dips like tzatziki or garlic aioli.
Expert Tips
These little tricks will help you nail this recipe every time.
Don't wash the mushrooms: Mushrooms absorb water like sponges. Instead of washing them, wipe them clean with a damp paper towel to remove any dirt.
Halve the mushrooms evenly: Try to cut the mushrooms into similar-sized pieces so they cook at the same rate.
Don't overcrowd the skewers: Leave a little space between each mushroom so they char evenly on all sides.
Preheat the grill: Make sure your grill or grill pan is hot before adding the skewers. This helps create those beautiful char marks and prevents sticking.
Brush with oil while grilling: The extra oil and tamari mixture keeps the mushrooms moist and adds flavor as they cook.
Press gently if using a pan: If you're using a cast-iron grill pan, press the mushrooms gently with a spatula to help them make contact with the pan and develop char marks.
Serve immediately: These are best fresh off the grill while they're hot and smoky.
FAQ
Grilled Mushroom Skewers take about 3 to 4 minutes per side on a preheated grill or grill pan over medium-high heat. The total cooking time is about 6 to 8 minutes. You'll know they're done when they're tender, juicy, and have nice char marks on the outside. Don't overcook them or they'll dry out. The mushrooms should still be plump and moist when you take them off the grill.
Yes, you can use any type of mushroom you like. Cremini mushrooms are recommended because they're meaty and flavorful, but button mushrooms, portobello mushrooms cut into chunks, oyster mushrooms, or king oyster mushrooms all work beautifully. Each variety will have a slightly different texture and flavor, but the marinade and grilling method stay the same. Avoid delicate mushrooms like enoki, which won't hold up well on the grill.
To prevent mushrooms from sticking, make sure your grill grates or grill pan are clean and well-oiled before you start cooking. Brush the grates with a little oil using a paper towel or silicone brush. Also, make sure the mushrooms are well-coated in the marinade, which includes oil. Preheating the grill properly is key, the grates should be hot before you add the skewers. If the mushrooms stick, they're not ready to flip yet. Wait another 30 seconds to a minute and they should release naturally.
Yes, you can prep the mushrooms ahead of time. Marinate them in the fridge for up to 24 hours before grilling. You can also thread them onto skewers a few hours ahead and store them covered in the fridge until you're ready to grill. However, they're best grilled fresh and served immediately. If you need to make them fully ahead, grill the skewers and store them in the fridge for up to 3 days, then reheat before serving. Try pairing them with my Baked Ham or S'mores Bars for a complete meal.
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Pairing
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Grilled Mushroom Skewers
Ingredients
Method
- In a large bowl, combine oil, Tamari, garlic, thyme, parsley, paprika, and black pepper. Stir to form the marinade.
- Add the halved mushrooms to the bowl and toss until evenly coated with the marinade.
- In a small bowl, mix 1 tablespoon oil with 1 tablespoon Tamari for brushing during grilling.
- Thread the mushrooms onto skewers. Grill on a preheated grill or in a cast-iron grill pan over medium-high heat for 3–4 minutes per side, brushing occasionally with the oil and Tamari mixture. Press gently with a spatula if using a pan.
- Transfer the skewers to a serving platter and sprinkle with fresh parsley and chili flakes as desired.
- Serve immediately with lemon wedges on the side for extra brightness.
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