Roasted Garlic Grilled Mushrooms

Roasted Garlic Grilled Mushrooms

Smoky grilled mushrooms soak up a rich roasted garlic butter for a deeply savory side.

Total 1 hr 15 min Makes 4 servings Calories 145/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Whole roasted garlic is mashed into melted butter and olive oil, then tossed with cremini mushrooms before they hit the grill. The result is tender, juicy mushrooms with a mellow, caramelized garlic flavor and a charred, smoky edge. Serve alongside grilled steak, chicken, or crusty bread.

Ingredients

  • 1 whole head garlic
  • 2 teaspoons olive oil, divided
  • 1 1/2 pounds cremini mushrooms, cleaned and stems trimmed
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon lemon juice, freshly squeezed

Method

  1. Preheat the oven to 400°F. Slice off the top quarter of the garlic head to expose the cloves, drizzle with 1 teaspoon olive oil, and wrap loosely in foil.

  2. Roast the wrapped garlic in the oven until the cloves are soft and golden brown.

  3. Let the garlic cool slightly, then squeeze the softened cloves out of their skins into a small bowl and mash into a paste with a fork.

  4. Stir the mashed roasted garlic into the melted butter along with the remaining 1 teaspoon olive oil, parsley, thyme, salt, and pepper.

  5. Preheat a grill to medium-high heat, about 400°F.

  6. In a large bowl, toss the mushrooms with half of the roasted garlic butter mixture until evenly coated.

  7. Thread the mushrooms onto skewers or place them in a grill basket. Grill, turning occasionally, until tender and lightly charred.

  8. Transfer the grilled mushrooms to a serving platter and drizzle with the remaining roasted garlic butter and the lemon juice.

  9. Toss gently to coat and serve warm.

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Roasted Garlic Grilled Mushrooms

Whole roasted garlic is mashed into melted butter and olive oil, then tossed with cremini mushrooms before they hit the grill. The result is tender, juicy mushrooms with a mellow, caramelized garlic flavor and a charred, smoky edge. Serve alongside grilled steak, chicken, or crusty bread.

1 hr 15 min 4 servings 145 cal

Ingredients

  • 1 whole head garlic
  • 2 teaspoons olive oil, divided
  • 1 1/2 pounds cremini mushrooms, cleaned and stems trimmed
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon lemon juice, freshly squeezed

Method

  1. 1

    Preheat the oven to 400°F. Slice off the top quarter of the garlic head to expose the cloves, drizzle with 1 teaspoon olive oil, and wrap loosely in foil.

  2. 2

    Roast the wrapped garlic in the oven until the cloves are soft and golden brown.

  3. 3

    Let the garlic cool slightly, then squeeze the softened cloves out of their skins into a small bowl and mash into a paste with a fork.

  4. 4

    Stir the mashed roasted garlic into the melted butter along with the remaining 1 teaspoon olive oil, parsley, thyme, salt, and pepper.

  5. 5

    Preheat a grill to medium-high heat, about 400°F.

  6. 6

    In a large bowl, toss the mushrooms with half of the roasted garlic butter mixture until evenly coated.

  7. 7

    Thread the mushrooms onto skewers or place them in a grill basket. Grill, turning occasionally, until tender and lightly charred.

  8. 8

    Transfer the grilled mushrooms to a serving platter and drizzle with the remaining roasted garlic butter and the lemon juice.

  9. 9

    Toss gently to coat and serve warm.