Grilled Mushrooms with Lemon and Thyme

Grilled Mushrooms and Lamb Dinner

Grilled mushrooms with lemon and thyme, grilled lamb chops and colorful mixed vegetables. A great little Summer meal.

Grilled Mushrooms

Early on, I took a tip from traditional steakhouses and made mushrooms a routine side dish. Back in the day, and before I had access to any exotic wild varieties, we’d grab a hand full of button mushrooms. Sometimes when those weren’t available, I’d open up a can of button mushrooms. Creamed mushrooms occasionally were cast as supporting actor for baked potatoes and a grilled t-bones.

Mushroom recipe with steak

These days with a fabulous supply and availability of wild and exotic mushroom varieties, I feel spoiled with options, so indulge as much as I can. I’ve got two thriving pots of English Thyme and Lemon Thyme growing on my deck and with a little lemon zest, these grilled baby Portabello mushrooms were a really nice side dish for grilled lamb. Earthy, smoky and zesty with citrus, we savored every bite.  But are baby Portabello mushrooms exotic?  According to Wikipedia, portobello, cremini, and white button mushrooms are from the same family.  The cremini, or baby bella mushrooms, when left to grow into that big delicious cap are marketed as a Portobello.

Grilled Mushrooms

And sprinkled with grated Parmesan Cheese…what a treat.


4.0 from 1 reviews
Grilled Lemon and Thyme Mushrooms
Prep time
Cook time
Total time
Recipe type: Side dish
Cuisine: American
Serves: 2
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh lemon thyme, chopped
  • 2-4 tablespoons olive oil
  • 1 pound baby portabello mushrooms
  • 4 tablespoons grated parmesan
  • Salt and freshly ground black pepper
  1. In a bowl, combine the zest, thyme and olive oil. Clean mushrooms and place them in a single layer on a grill pan. If some of the mushrooms are larger, slice them for equal sizing and equal cooking. Drizzle with half the olive oil mixture and season with salt and pepper.
  2. Grill for about 10 minutes, stirring occasionally for even cooking. Just before you remove the mushrooms from the grill, drizzle the remaining oil mixture over the mushrooms and sprinkle with Parmesan cheese.

Grilled Mushrooms with Lemon and Thyme…It’s What’s for a Side Dish.

On this day..

Related Posts Plugin for WordPress, Blogger...

Post to Twitter


  1. says

    The perfect compliment to any grilled meat….. I only wish Chris liked mushrooms, I would cook with them sooooo much more. I do adore them – especially grilled!

  2. says

    Those mushrooms sound divine! Sadly, I am the only one in my house that likes lamb – so that is my “chick food” when I’m just feeding me.

    • says

      I wouldn’t eat lamb for years. I hated how it tasted as a kid. Until I learned how to cook it right and buy it right. Have they tried it lately?

  3. says

    With three straight travel days, I’m getting behind on blog reading, but sitting beside the Flathead River on a crisp Montana morning has me in the mood. The shrooms look delicious as does the entire plate. I really like being able to get such a variety year round.

  4. says

    I think my favorite fungus is probably shittake or oyster mushrooms, they are both loaded with natural flavor enhancers. These look great!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge