Grilled Cap Mushrooms with Herb Butter

Grilled Cap Mushrooms with Herb Butter are juicy mushroom caps infused with smoky char and slathered in fragrant herb butter. This vegetarian, gluten-free side or appetizer is quick, flavorful, and perfect for barbecues or dinners, ready in under 25 minutes.

Why You’ll Love This Recipe

Grilled Cap Mushrooms with Herb Butter are a delightful, easy-to-make dish that transforms simple mushroom caps into a smoky, savory masterpiece. The charred, juicy mushrooms soak up a rich, aromatic herb butter, creating a versatile side or appetizer that’s perfect for summer grilling sessions, cozy dinners, or entertaining guests. Ready in under 25 minutes, this vegetarian, gluten-free recipe is budget-friendly and customizable with your favorite herbs or spices. Whether paired with grilled meats, tossed into salads, or served with crusty bread, these mushrooms deliver bold, restaurant-quality flavors with minimal effort. Their irresistible texture and herb-infused taste make them a hit for mushroom lovers and casual diners alike.

Recipe Tips and Tricks

• Choose Uniform Caps: Medium-sized mushrooms ensure even grilling and bite-sized portions.
• Clean Gently: Use a damp cloth to avoid waterlogging and preserve texture.
• Preheat Grill: High heat (400°F) creates perfect char marks without overcooking.
• Oil Grates: Prevents sticking and enhances grill flavor.
• Soften Butter: Ensures easy mixing with herbs; room temperature works best.
• Brush Butter Sparingly: Avoids flare-ups on grill; apply more post-grilling.
• Grill Gill-Side Down First: Promotes charring; flip for butter application.
• Check Doneness: Mushrooms should be tender with grill marks but not shriveled.

Yield: 4 Servings

Grilled Cap Mushrooms with Herb Butter

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Juicy grilled mushroom caps slathered in fragrant herb butter, smoky and savory.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• ½ tsp fresh rosemary, chopped (optional)
• 1 lb cremini or button mushroom caps, stems removed
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp grated Parmesan (optional)
• 1 tsp fresh lemon juice
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cloves garlic, minced
• 3 tbsp unsalted butter, softened
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Gently clean mushroom caps with a damp cloth; remove stems for a flat grilling surface.
2. Preheat Grill: Heat grill to medium-high (400°F); lightly oil grates to prevent sticking.
3. Make Herb Butter: In a small bowl, mix softened butter, parsley, thyme, garlic, rosemary (if using), and lemon juice.
4. Toss Mushrooms: In a large bowl, toss caps with olive oil, salt, and pepper for even coating.
5. Grill Caps: Place caps gill-side down on grill; cook 3-4 minutes until char marks appear.
6. Flip Caps: Turn caps gill-side up; brush lightly with herb butter to infuse flavor.
7. Grill Again: Cook 2-3 minutes more until tender and juicy with grill marks.
8. Add Parmesan (Optional): Sprinkle Parmesan over caps for a nutty finish, if desired.
9. Rest Briefly: Remove from grill; let rest 5 minutes to absorb buttery flavors.
10. Serve: Brush with remaining herb butter; serve warm as a side, appetizer, or with crusty bread.

Notes

• Use medium-sized caps for easy grilling and perfect bite-sized portions.
• Apply herb butter sparingly on grill to avoid flare-ups; add more after cooking.
• Perfect for barbecues, as a side for meats, or atop salads and grains.
• Serve immediately for the best smoky flavor and juicy texture.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 134Total Fat 11gSaturated Fat 6gUnsaturated Fat 4gCholesterol 26mgSodium 162mgCarbohydrates 8gFiber 3gSugar 3gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushroom Caps (1 lb): Cremini or button, stems removed; uniform for even grilling.
• Butter (3 tbsp): Unsalted for control; vegan butter for plant-based option.
• Parsley (1 tbsp, fresh, chopped): Bright and herbaceous; chives or cilantro as alternatives.
• Thyme (1 tsp, fresh or ½ tsp dried): Earthy flavor; rosemary or oregano as substitutes.
• Garlic (2 cloves, minced): Fresh for bold aroma; powder (½ tsp) as backup.
• Olive Oil (1 tbsp): Extra virgin for grilling; prevents sticking and adds richness.
• Lemon Juice (1 tsp, fresh): Brightens flavors; white wine vinegar as substitute.
• Salt and Pepper (to taste): Enhances umami; season post-grilling for best flavor.
• Rosemary (½ tsp, fresh, optional): Adds woody depth; use sparingly.
• Parmesan (1 tbsp, grated, optional): Nutty topping; omit for vegan.

Variations and Substitutions

• Vegan: Use vegan butter and skip Parmesan; nutritional yeast for cheesy flavor.
• Gluten-Free: Naturally GF; ensure all ingredients are compliant.
• Mushroom Swap: Try portobello or shiitake caps for richer flavor.
• Spicy Twist: Add ¼ tsp red pepper flakes or chili oil to butter.
• Herb Swap: Use basil, sage, or dill instead of thyme or rosemary.
• Cheesy Finish: Sprinkle with feta or Pecorino post-grilling.
• Citrus Boost: Add orange zest or lime juice instead of lemon.
• Grill Alternative: Roast at 425°F for 15 minutes if no grill available.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Not recommended; texture softens significantly.
• Reheating: Warm on grill or in skillet; microwave softens texture.

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