Ingredients
- 1.5 pounds white mushrooms, stems trimmed flush with caps
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 2 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh parsley
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon garlic powder
- 1 disposable 13 by 9-inch aluminum roasting pan
Before You Begin
Select mushrooms that are uniform in size for consistent cooking. Medium mushrooms (1 to 2 inches in diameter) are ideal, as larger mushrooms require significantly more time to cook.
Season and oil the mushrooms immediately before grilling to avoid a wrinkled and slimy texture.
Prep the Mushrooms
In a large bowl, coat the mushrooms with oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
In a disposable 13×9-inch roasting pan, mix together the butter, parsley, soy sauce, lemon juice, thyme, and garlic powder.
Heat the Grill
For a charcoal grill: Open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts).
Once the top coals are partially covered with ash, evenly distribute them over the grill.
Place the cooking grate, cover the grill, and open the lid vent completely. Heat until hot, approximately 5 minutes.
For a gas grill: Turn all burners to high and cover. Heat until hot, about 15 minutes, then reduce all burners to medium-high.
Grill the Mushrooms
Clean and oil the cooking grate. Place the mushrooms gill side up on the grill and cook (cover the grill if using gas) until they release some liquid and get charred, roughly 6 minutes.
Flip the mushrooms and continue grilling (covered if using gas) until the second side is charred and browned, another 4 to 6 minutes.
Finish and Serve
Move the mushrooms to the prepared disposable pan and set the pan directly on the grill.
Cook (covered if using gas), stirring frequently, until the butter melts and the mushrooms absorb the liquid and look glazed, approximately 3 minutes.
Serve warm.
Grilled Button Mushrooms
Ingredients
- 1.5 pounds white mushrooms, stems trimmed flush with caps
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 2 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh parsley
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon garlic powder
- 1 disposable 13 by 9-inch aluminum roasting pan
Instructions
- Coat mushrooms with oil, 1/2 tsp salt, and 1/2 tsp pepper.
- Mix butter, parsley, soy sauce, lemon juice, thyme, and garlic powder in a disposable 13×9-inch roasting pan.
- For a charcoal grill, heat coals until partially covered with ash and grill is hot, about 5 minutes.
- For a gas grill, heat on high until hot, about 15 minutes, then reduce to medium-high.
- Clean and oil the cooking grate. Grill mushrooms gill side up until they release liquid and char, about 6 minutes.
- Flip mushrooms and grill until the second side is charred, 4-6 minutes.
- Transfer mushrooms to the prepared pan on the grill and cook, stirring, until butter melts and mushrooms look glazed, about 3 minutes.
- Serve warm.