These are the best grilled mushrooms: smoky, tender, and so easy to make! Cook them on skewers, then sprinkle with fresh herbs and lemon.
The savory, meaty flavor of mushrooms is made even more perfect by one thing: grilling them! Of all of the grilled vegetables, these fungi might be the very best. Here’s our easy method for grilled mushrooms! You can get big flavor with no marinading time: just toss them with olive oil, lemon juice and herbs. Throw them on skewers and grill until tender, and they’re one of the best summer side dishes: hands down. When Alex and I make these, we inhale them. Here’s how to make ’em!
Want how to grill portobello mushrooms instead? Go to Grilled Portobello Mushrooms.
Ingredients for grilled mushrooms
This method is for how to grill small mushrooms like baby bellas or button mushrooms. If you’re looking for how to make grilled portobellos, that’s a different story entirely! Drop everything and go to Grilled Portobello Mushrooms. Here’s what you’ll need to make grilled mushrooms:
- Baby bella (cremini) mushrooms (or substitute button; go here for portobello)
- Olive oil
- Fresh herbs like thyme and oregano
- Salt and pepper
How to grill mushrooms (basic steps)
The easiest way to grill mushrooms that are small is on skewers! We recommend using metal skewers because wooden skewers require soaking: and you can easily reuse the metal ones. Here are the basic steps for what to do (or jump to the recipe):
- Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.
- Prep the mushrooms: Mix the mushrooms with olive oil, lemon juice and salt and pepper. Thread them on skewers.
- Grill: Place the skewers on the grill grates and cook for about 10 minutes, until tender.
- Spritz: Squeeze juice from lemon wedges onto the mushrooms before serving! It really takes the flavor up a notch.
Mushrooms are so versatile: you really can’t go wrong with the flavoring. We love them with this simple Mediterranean-style flavoring, but want to get creative? Here are some more ideas:
- Teriyaki: Paint them with Easy Homemade Teriyaki Sauce before and after grilling.
- BBQ: Paint them with Homemade BBQ Sauce before and after grilling.
- Pesto: After grilling, brush on Best Basil Pesto: yum!
- Balsamic Reduction: After grilling, drizzle with tangy sweet Balsamic Reduction and sprinkle with chopped basil.
Ways to serve grilled mushrooms
Grilled mushrooms are perfect for serving with a grilled dinner: just pop them on the side and grill while you’re making the main. One plus is they don’t take up too much space on the grill, so salmon fits right alongside. Here are some meals that pair well:
- Grilled veggie burger. Our Best Veggie Burger and Perfect Portobello Burger work on the grill and has just the right texture.
- Grilled shrimp or scallops. Perfect Shrimp, Cajun Shrimp, Blackened Shrimp or Grilled Scallops would make a fantastic pair.
- Grilled tofu. This Grilled Tofu is full of big flavor.
- Grilled fish. Try Perfect Grilled Salmon or Easy Cedar Plank Salmon.
Baby bella vs button vs portobello mushrooms
There are lots of mushroom types you can find at the store. This grilled mushrooms recipe is best with baby bella mushrooms. Here’s a breakdown of the most common mushrooms to grill: they’re actually all the same variety!
- Button mushrooms (white): A small mushroom that’s easy to find at most groceries. It’s the youngest stage of this mushroom variety and has the most subtle flavor.
- Baby bella (cremini): Small mushrooms with a brown top and savory flavor. They’re a younger version of the portobello mushroom, and older version of a white mushroom.
- Portobello (portabella or portabello): The largest mushroom that’s available at grocery stores, it’s a mature version of the cremini! It has a uniquely meaty flavor and is fantastic roasted or grilled.
This grilled mushrooms recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.Print
These are the best grilled mushrooms: smoky, tender, and so easy to make! Cook them on skewers, then sprinkle with fresh herbs and lemon. For portobello caps, go to Grilled Portobello Mushrooms.
- 16 ounces baby bella (cremini) mushrooms
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice, plus wedges for spritzing
- 1/2 teaspoon kosher salt
- Fresh ground black pepper
- 1/4 cup chopped fresh thyme and oregano (or other fresh herbs0
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). If using wooden skewers, soak them while the grill preheats, or about 15 minutes (we like using metal skewers).
- Clean the mushrooms. Place them in a bowl and mix with the olive oil, lemon juice, kosher salt and several grinds of black pepper. Thread them onto skewers.
- Place the skewers on the grill grates and cook for about 10 minutes until tender, turning every few minutes. Remove from grill and sprinkle with the chopped fresh herbs. Spritz with the juice of a few lemon wedges before serving. Serve with the remaining lemon wedges.
- Category: Side Dish
- Method: Grilled
- Cuisine: Vegetables
Keywords: Grilled mushrooms, How to grill mushrooms, Mushroom skewers
More grilled vegetables
Grilled vegetables are our go-to easy, healthy side dishes in the summer! Here are some of the best grilled vegetables you can find:
- Onions, Peppers, Peppers & Onion, Zucchini and Squash Perfect for summer.
- Perfect Corn, Corn in Foil, or Elote The best ways to cook this seasonal treat.
- Grilled Potatoes, Potatoes in Foil, Sweet Potatoes, or Carrots Classic!
- Cauliflower or Broccoli Charred florets of goodness.
- Asparagus, Green Beans, Avocado, Bok Choy, or Brussels Sprouts Unique, tasty and easy.
- Romaine, Cabbage, or Kale These leafy greens are fantastic grilled.
- Pineapple or Grilled Apples a La Mode End the meal with grilled fruit!
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.