Elevate your grilling game with these grilled Baby Bella mushrooms, marinated in a heavenly blend of garlic and parsley. They make a perfect side dish at a BBQ and pair really well with this grilled BBQ tofu.
Baby Bella mushrooms are small mushrooms that act like sponges - they absorb the marinade really well and create a real umami explosion once they are grilled. I love that this easy recipe, made with simple ingredients, is flavorful without it being too garlicky.
Ingredients and substitutions
- Olive oil or avocado oil: Both provide a rich, smooth base for the marinade and can help distribute the other flavors throughout the mushrooms. Plus, they have a high smoke point.
- Tamari or gluten-free soy sauce: Adds a savory, umami flavor to the marinade and helps to tenderize the mushrooms. If you have a gluten allergy or intolerance, tamari is a great choice.
- Garlic cloves: Use fresh garlic or garlic powder for a milder taste.
- Fresh parsley: Adds a bright, fresh flavor to the marinade.
- Brown Baby Bella mushrooms: These are uniform in size and perfect for skewers. They have a deeper, earthier flavor than white buttons which makes them perfect for grilling. Use white button mushrooms as an alternative.
How to clean mushrooms
- Use a damp paper towel: Gently wipe each mushroom with a damp paper towel to remove any dirt. Be careful not to scrub too hard, as mushrooms can be delicate.
- Trim the stem: Use a sharp knife to trim the stem of each mushroom.
- Dry thoroughly: Once the mushrooms are clean, use a paper towel or cloth to pat them dry. Excess moisture can cause the mushrooms to become soggy during cooking.
How long in advance can you marinate mushrooms?
Marinating mushrooms overnight enhances flavor. You can marinate them in an airtight container in the refrigerator up to 24 hours ahead of time. Don't marinate them longer than that to help them retain a firm texture. The longer the mushrooms marinate, the softer they become.
- Use fresh mushrooms that are firm and blemish-free. This will ensure they absorb the marinade and grill evenly.
- If using wooden skewers, soak them for 30 minutes. This is the best way to prevent burning.
- Use a griddle or an aluminum foil tray to prevent the mushrooms from being in direct contact with the flame. Don't place them directly on the grill grates.
- Don't overcook the mushrooms: Mushrooms cook quickly, so keep an eye on the cooking time. This is especially true when cooking smaller mushrooms.
- Let the mushrooms rest before serving: This will allow the flavors to develop fully and the juices to redistribute. They are also tasty at room temperature.
- Serve year-round: Once barbecue season has passed, swap your outdoor grill for a grill pan!
STEP 1: Begin by cleaning the mushrooms and cutting them. Wash the parsley and remove the thick stems. Chop it finely with a chef’s knife or food chopper.
STEP 2: Make the grilled mushroom marinade. In a large bowl, mix the oil with the tamari, minced garlic, chopped parsley, and pepper.
STEP 3: Add in the mushrooms and mix with your hands until well coated. Let them sit in the refrigerator for 2 hours prior to grilling or overnight.
STEP 4: Prick the mushrooms onto metal skewers (or pre-soaked wooden skewers). Preheat a hot grill to about 400°F (200°C).
STEP 5: Place the mushroom skewers on the griddle of your grill or and aluminum tray and cook at medium-high heat for 2-3 minutes.
STEP 6: Flip them with tongs. Grill them for 5-7 minutes or more depending on their size. Transfer the mushrooms to a serving tray and drizzle with the rest of the marinade.
How to cook mushrooms in a grill pan
Add the mushroom skewers to a very hot cast-iron grill pan that you brushed with your preferred cooking oil. Gently apply pressure on the mushrooms with a spatula to obtain nice grill marks and cook them for 2 minutes over medium-high heat.
Flip the skewers and cook them for another 5 minutes over medium-low heat. They should be tender but still have some bite.
What to serve with marinated mushrooms
- Chimichurri tofu: An easy side dish to grilled tofu, topped with a flavorful chimichurri.
- BBQ or harissa tofu: Try serving your grilled mushrooms with slices of grilled tofu coated in a smokey BBQ sauce or a spicy harissa sauce.
- Grilled vegetables: These pair perfectly with other grilled vegetables, such as bell peppers, potatoes, and eggplant.
- Grain bowls: A great way to add to a quinoa or brown rice bowl.
- Mushroom burger: Use the same marinade and grill portobello mushrooms as a plant-based alternative to traditional burger patties.
- Lemon and herb: In addition to olive oil, garlic, and tamari, add fresh lemon juice and chopped fresh herbs such as parsley, thyme, and rosemary.
- Asian-style: Swap olive oil for sesame oil and add grated ginger, and a touch of maple syrup to the marinade. Serve with steamed rice and stir-fried veggies for a complete meal.
- Spicy: Add a kick of heat to your marinade by including chopped chili peppers or cayenne pepper. You can also add a tablespoon of hot sauce for an extra punch of flavor.
- Mediterranean-style: Serve the grilled mushrooms with chopped sun-dried tomatoes, black olives, and (vegan) feta cheese. Serve as a side dish or as a topping for pizza or pasta.
Frequently asked questions
The primary difference is that brown mushrooms have a more robust flavor. White mushrooms have a milder taste and are more delicate.
To use a grilling basket, preheat your grill and lightly oil the basket to prevent sticking. Place the marinated mushrooms in the basket and close the lid of the grill. Cook for the recommended time, flipping the basket occasionally to ensure even cooking.
Allow them to cool to room temperature before placing them in an airtight container or resealable plastic bag with the leftover marinade. Ensure the container is sealed tightly to prevent air from getting in, which can cause the mushrooms to spoil faster. Store the container in the fridge for up to 2 days.
Yes, you can reheat cooked mushrooms, but it's best to do so in a pan over medium-high heat. This helps to maintain the texture of the mushrooms and prevent them from becoming mushy. Avoid reheating cooked mushrooms in the microwave, which can make them soggy.
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Grilled Baby Bella Mushrooms
- 16 ounces (450 g) baby bella mushrooms (brown mushrooms)
For the marinade
- 4 tablespoons olive oil or avocado oil
- 2 tablespoons tamari sub gluten-free soy sauce
- 2 garlic cloves
- ½ bunch (20 g) fresh parsley divided
- ⅛ teaspoon ground black pepper
- Prepare the mushrooms. Remove any dirt off the mushrooms with a soft brush, clean cloth, or paper towel. Cut them in half.
- Make the marinade. Wash the parsley and remove the thick stems. Chop it very finely with a chef’s knife or use a food chopper. Mince the garlic (I like using a garlic press). In a large mixing bowl, combine the oil with the tamari, garlic, parsley, and pepper. Add in the mushrooms and mix with your hands until well coated. Let them sit in the refrigerator for at least 2 hours prior to grilling or overnight.
- Make the skewers. Prick the mushroom caps (not stems) onto metal skewers (or pre-soaked wooden skewers). I like to add a small piece of cork (from a wine cork) at the end as a skewer stopper.
- To cook them on the grill. Preheat the grill to 400-475°F (200-250°C) with the griddle insert if you have one. Place the skewers on the griddle of your grill or on an aluminum foil tray to prevent the mushrooms from being in direct contact with the flame. Keep the burners at medium-high heat and close the lid. Cook for 2-3 minutes. Flip the skewers with tongs and grill for another 5-7 minutes or until tender. Try to keep the grill at least at 400°F (200°C) the whole time.
- To cook them in a cast-iron grill pan. Preheat your pan over medium heat until hot. Then, brush it with oil and increase heat to medium-high. Place the mushroom skewers cut side down in the pan and press them flat with a spatula to obtain nice grill marks. Cook for 2 minutes over medium-high. Flip the skewers, reduce heat to medium-low, and cook them for another 5 minutes (or more depending on their size).
- Serve. Transfer to a serving plate. Drizzle with the rest of the marinade and top with more parsley.
- Don't marinate the mushrooms for more than 24 hours or they will loose their firm texture.
- Let the mushrooms rest for a few minutes before serving. This will allow the flavors to develop fully and the juices to redistribute.
- Storage: You can store leftover grilled mushrooms in an airtight container in the refrigerator for up to 2 days.
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