These grilled mushrooms with herbed brown butter sauce are the perfect side dish for that barbecue chicken and macaroni and cheese!
It’s officially grilling season! Woot woot! Let’s be honest with one another. Aside from a sauce here and there or a necessary condiment, when I decided to grill, I want everything to be cooked on the grill. This begins with the main dish (like cheeseburger or barbecue chicken) and ends with all of the decadent sides. There is no mistaking that a lot of vegetable do really well on the grill, especially when they are cooked in a foil packet. Mushrooms are one of those great ingredients that do well in either a foil packet or placed directly on grates. I tend to like them better when they are grilled directly as you can get that perfect char.
This is why I am obsessed with these grilled mushrooms. They have that slight char, but are still tender. The herbed brown butter is the perfect thing to top the whole recipe off. It’s the perfect combination of super savory and super earthy.
I’m obsessed with grilling recipes this time of year, and these mushrooms are a must-make. I hope you guys enjoy them as much as we do!
- 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!