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+ servings

Grilled Mushrooms with Herbed Brown Butter Sauce

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 8 skewers


  • 1 1/2 lb small crimini mushrooms cleaned
  • 8 wooden skewers soaked in water for 30 minutes
  • olive oil
  • 1/2 cup unsalted butter
  • 1 tsp chopped thyme
  • 1 tsp chopped parsley plus extra for garnish
  • 1 tsp chopped oregano
  • 1/2 tsp chopped marjoram


  • Preheat your grill to medium heat. If you haven't already done so, soak your wooden skewers in water prior to grilling.
  • Once the skewers have soaked, skewer the mushrooms. If the mushrooms are too large, halve or quarter them. Season the mushrooms with salt and black pepper, and then rush them with oil.
  • Place the mushroom skewers directly on the grill and cook until tender, rotating them every couple of minutes. I like a good char on mine, so I cooked them until they were slightly blackened.
  • While the mushrooms are grilling, prepare your brown butter. Place the butter in a medium saucepan set over medium-low heat. Melt the butter and continue to cook until brown bits start to form on the bottom of the pan. Remove from heat as soon as you see those brown bits form. The butter can quickly go from brown to burnt if you leave it over the heat too long. Stir in the thyme, parsley, oregano, and marjoram.
  • When the mushrooms are done grilling, drizzle the herb butter over top. Garnish with fresh parsley ad serve immediately. Enjoy!