Grilled Button Mushrooms
Grilled button mushrooms with savory umami notes from soy sauce, herbaceous whispers of thyme and parsley, and a bright finish from lemon juice. Warm, tender, and richly glazed.
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 13x9-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.