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. A couple of tips when grilling mushrooms include letting them sit for 15 or 20 minutes after they've been cleaned and seasoned to let the mushrooms absorb the seasonings' flavors and 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' earthy flavors.
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.