Grilled Shiitake Mushrooms

4.5 (2 reviews)

1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 Tbsp. chopped fresh rosemary
1/2 tsp. coarse sea salt (plus more, to taste)
1/4 tsp. freshly ground black pepper (plus more, to taste)
1 3/4 lbs. shiitake mushrooms, cleaned and stemmed
12 10-inch rosemary stems for skewering, needles removed

• In a small bowl, whisk together the vinegar and oil. Add the chopped rosemary, the salt, and the pepper.
• In a shallow dish, arrange the mushrooms stem-side-down in a single layer, making sure that they don’t overlap. Brush liberally with the rosemary marinade, cover, and let sit at room temperature for 15 to 20 minutes.
• Trim the rosemary stems so that they can hold 2 mushroom caps with 1 inch of the skewer exposed on each side. Use the rosemary stems to skewer the mushrooms through their width so that the caps will lie flat on the grill.
• Cook the mushrooms stem-side-up on the grill for about 6 minutes, or until light grill marks appear.

Makes 1 dozen skewers

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind