Grilled Mushrooms with Fresh Herbs

Using fresh herbs and a good olive oil are an easy way to make mushrooms cooked on the grill extra delicious
Mushrooms being grilled

By Mark Hinds | Updated May 18, 2021

Grilled mushrooms with fresh herbs are a great addition to any meal, whether you’re looking for something to top cheesy polenta, bring out the flavors in wild rice, or to finish a thick steak from the grill.

What makes this grilled mushroom recipe so delicious is how the lemon juice adds a hint of acid, brightening up the mushrooms, and how the olive oil helps the fresh rosemary and thyme stick to the mushrooms as they’re grilled.

How to Grill Mushrooms

A few tips for mushrooms cooked on the grill.

Start by cutting the mushrooms thick, so they hold up the heat there’s a place for the herbs to grab on to. Grilled mushrooms should also have some substance to them.

Slice the mushrooms thick for the grill
Slice the mushrooms thick for the grill

Second, let them sit for 15 or 20 minutes after they’ve been cleaned and seasoned to let the mushrooms absorb the seasonings’ flavors.

The final tip is to spread the mushrooms out in a single layer when grilling to help them cook evenly. A single layer also helps get the excess water out, which concentrates the mushrooms’ umami flavors and gives them a better texture.

Let the herbs and other seasonings soak into the mushrooms before grilling
Let the herbs and other seasonings soak into the mushrooms before grilling

A few of our favorite dishes to serve these mushrooms with are a nice grilled ribeye steak and some tender slow-roasted roast beef.

Grilled Mushrooms with Fresh Herbs

Grilled Mushrooms with Fresh Herbs

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 to 4 servings


  • 8 oz cremini mushrooms
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 clove garlic
  • 1 small shallot, about 1/4 cup minced
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 3/4 tsp salt
  • 1/2 tsp pepper


  • Start by washing and cleaning the mushrooms. Cut them into large bite-sized pieces and set them aside.
  • Finely mince the rosemary, thyme, garlic, and shallots, mixing them together with the lemon juice, olive oil, salt, and pepper. Let the mixture sit for 15 to 20 minutes to allow the flavors to soak into the mushrooms. The mushrooms can be prepped several hours ahead of time.
  • Place a large oiled grill pan or basket on a medium to medium-high grill for five to ten minutes before adding the mushrooms, warming up the pan helps sear the mushrooms.
  • Add the mushrooms, spreading them out into a single layer, if possible. Grill for 10 to 15 minutes stirring occasionally.
  • The mushrooms are done when they are cooked all the way through. Serve on their own, as an accruement to a side dish, or as a topping for a nice steak.


To clean mushrooms use the spray attachment on your sink to give them a quick rinse to get the dirt and grit off of them in a strainer, then use a paper towel to dry them and take off any leftover dirt.
If you don’t have cremini mushrooms available, feel free to substitute whatever mushrooms you have on hand.

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The nutrition information shown is an estimate based on available ingredients and preparation.

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

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