Ingredients
Scale
- 1.5 lbs (approx. 680g) Cremini or Baby Bella Mushrooms:Â Whole if small, halved or quartered if large. These offer a firm texture and earthy flavor that stands up well to grilling.
- 1/4 cup (60ml) Extra Virgin Olive Oil:Â The base of our marinade, providing richness and helping to prevent sticking.
- 2 Lemons:Â Zest of one lemon for brightness and juice of two lemons (about 1/4 cup or 60ml) for a tangy kick.
- 3–4 cloves Garlic:Â Minced finely. Adds a pungent, aromatic depth.
- 2 tablespoons Fresh Rosemary:Â Finely chopped. Its piney, robust flavor is fantastic with mushrooms and lemon.
- 2 tablespoons Fresh Thyme:Â Leaves picked from stems. Offers earthy, slightly minty notes that complement the rosemary.
- 1 tablespoon Fresh Parsley:Â Chopped, plus extra for garnish. Adds a clean, fresh finish.
- 1 teaspoon Dijon Mustard:Â Helps to emulsify the marinade and adds a subtle tang.
- 1/2 teaspoon Sea Salt (or to taste):Â Enhances all the flavors.
- 1/4 teaspoon Black Pepper (or to taste):Â Freshly ground for the best aroma and bite.
- Optional: Pinch of Red Pepper Flakes: For a subtle warmth, if desired.
Instructions
- Prepare the Mushrooms:Â Gently wipe the mushrooms clean with a damp paper towel. Avoid washing them under running water as they can absorb too much moisture. If using larger mushrooms, trim the very end of the stems and cut them into halves or quarters for more even cooking and better marinade absorption. Smaller mushrooms can be left whole. Place the prepared mushrooms in a large, non-reactive bowl.
- Whisk the Marinade:Â In a separate small bowl, combine the extra virgin olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme leaves, chopped parsley, Dijon mustard, sea salt, black pepper, and optional red pepper flakes. Whisk vigorously until the marinade is well emulsified and slightly thickened.
- Marinate the Mushrooms:Â Pour the lemon-herb marinade over the mushrooms in the large bowl. Gently toss and stir with a large spoon or your clean hands until all the mushrooms are evenly coated. Ensure the herbs and garlic are well distributed.
- Let Them Mingle:Â Cover the bowl with plastic wrap or a lid and let the mushrooms marinate at room temperature for at least 30 minutes. For a more intense flavor, you can marinate them in the refrigerator for up to 2 hours. If marinating for longer than 30 minutes, bring them back to room temperature for about 15-20 minutes before grilling. This helps them cook more evenly.
- Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates thoroughly and lightly oil them using a paper towel dipped in a high smoke point oil (like canola or avocado oil) held with tongs. This prevents the mushrooms from sticking.
- Grill the Mushrooms:
- If using a grill basket or skewers:Â This is the easiest way to prevent smaller mushrooms or pieces from falling through the grates. Thread the marinated mushrooms onto metal or pre-soaked wooden skewers, or place them in a single layer in a grill basket.
- If grilling directly on grates (for larger mushrooms):Â Carefully place the marinated mushrooms directly onto the hot, oiled grates.
- Grill for about 8-12 minutes total, turning them every 2-3 minutes, until they are tender, slightly shrunken, and have developed beautiful char marks. The exact cooking time will depend on the size of your mushrooms and the heat of your grill. They should be cooked through but still retain a bit of a pleasant bite.
- Rest and Garnish: Once cooked, carefully remove the mushrooms from the grill and transfer them to a serving platter. If you reserved any marinade (that didn’t touch raw mushrooms), you can drizzle a little fresh marinade over them. Garnish with extra fresh chopped parsley for a vibrant touch of color and freshness.
- Serve Warm: These Lemon Herb Grilled Mushrooms are best enjoyed warm straight off the grill.
Nutrition
- Serving Size: one normal portion
- Calories: 150