Steakhouse Style Garlic Butter Marinated Grilled Mushrooms
So Good You Will Eat Them Everyday
These steakhouse style garlic butter marinated grilled mushroom skewers are packed with bold, steakhouse-style flavor. This is thanks to a garlic butter and Worcestershire marinade that soaks into every bite. They’re easy to make, perfect for the grill, and turn simple mushrooms into a rich, savory side that pairs with just about anything.
When I make mushrooms, I want them grilled all the way through with a little char on the outside and no trace of that slick, undercooked texture. I’m not into soft or slimy mushrooms. I want them tender, meaty, and almost steak-like with those caramelized edges. T
That’s really where this idea came from. I wanted something to serve alongside steak that could hold its own. When you marinate them and get that good sear on the grill, they take on this deep, savory flavor. This makes them feel less like a side dish and more like part of the main event.
Mingle In The Marinade
I like to start the mushrooms in a shallow baking dish, placing them cup side up so they almost act like little bowls. Then I pour the marinade right into that center so it can soak down into the mushrooms. About halfway through marinating, I flip them over so the other side can mingle in the marinade. This helps them to soak up all that flavor too. It’s a simple step, but it really helps the mushrooms absorb the marinade all the way through instead of just on the surface.
Baby Bella Mushrooms
You can really use a variety of mushrooms for this, but I find that the heartier ones work best on the grill. Baby bella mushrooms are what I used here. These are a great option because they hold their shape, have a deeper flavor than white button mushrooms, and get that nice meaty texture when cooked.
Cremini and whole portobello mushrooms are also excellent choices. This is especially if you cut the larger ones into big chunks so they stay sturdy on the skewers. I’d skip anything too delicate, since softer mushrooms can break down or get a little watery instead of developing that rich, slightly charred finish.
Why The Marinade Works
This marinade works because it builds layers of flavor that really bring out the best in mushrooms. Soy sauce and Worcestershire are the main ingredients here. They add that rich umami quality that makes everything taste better.
The soy sauce brings a clean saltiness that helps season the mushrooms all the way through. The Worcestershire adds a more complex flavor from ingredients like vinegar and spices. Together, they create that classic steakhouse flavor profile that soaks into the mushrooms and makes them taste bold, meaty, and incredibly flavorful.
Make It A Steak Dinner
These mushrooms are the perfect partner for a good steak. Especially when you’ve taken the time to cook it just right. The rich, buttery marinade and that little bit of char mirror all those classic steakhouse flavors. These mushrooms do not feel like an afterthought on the plate.
I have a recipe for Cherry Cola Marinated Steaks that would be the perfect steak to pair with these mushrooms. I also have a wonderful sirloin recipe that would also be a great protein for these lovely fungi.
If you really want to make this a complete meal, try making my creamy mashed potatoes to serve with all of this!
Steakhouse Style Garlic Butter Marinated Grilled Mushrooms
These grilled mushroom skewers are marinated in a rich garlic, butter, and Worcestershire blend that soaks into every bite and creates a deep, savory flavor. Finished with a touch of lemon and extra butter, they come off the grill tender, slightly charred, and completely irresistible.
Ingredients
- 1 to 2 pounds large mushrooms cremini baby bella or portobello chunks
- 1/4 cup olive oil
- 3 tablespoons melted butter
- 4 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon fresh parsley or 1 teaspoon dried
- Optional squeeze of lemon
- Optional finishing butter
- 2 tablespoons softened butter
- Pinch of salt
- Pinch garlic powder
- Fresh parsley
Instructions
- In a bowl whisk together the olive oil, melted butter, garlic, Worcestershire, soy sauce, Dijon mustard, onion powder, garlic powder, black pepper, salt and parsley
- Add the mushrooms and toss well to coat Let them marinate at least 30 minutes or up to 2 to 3 hours. I added to a flat pan and did toss them occasionally in the marinade.
- Thread the mushrooms onto skewers leaving a little space between each one. Save the marinade.
- Heat grill to medium high.
- Grill the skewers for 8 to 12 minutes turning every few minutes until tender and slightly charred.
- While grilling baste with extra melted butter and a little of the reserved marinade.
- If making the finishing butter mix the softened butter with a tiny bit of salt, garlic powder and parsley.
- As soon as the mushrooms come off the grill brush or toss with the finishing butter
- Finish with a small squeeze of lemon and extra salt if needed
Notes
- Do not overcrowd the skewers so the mushrooms char instead of steam
- If using portobellos cut into large chunks so they hold together
- These can also be made under the broiler if you do not have a grill
- Serve with steak chicken or crusty bread