Grilled mushrooms with Lemon and Thyme were a beautifully flavored side dish for grilled lamb chops and colorful mixed vegetables. A great little Summer meal.
It sometimes seems that a grilled meal of steak, chicken or lamb isn’t complete without some grilled vegetables. Most of the time I turn to my easy Grilled Zucchini with Lemon Dill Dressing. Or Grilled Romaine with Pine Nut Vinaigrette. But for these lamb chops, I wanted something unique and special.
My decision was rewarded with these grilled mushrooms lemon and thyme.
Early on, I took a tip from traditional steakhouses and made mushrooms a routine side dish for steaks. 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.
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.
And sprinkled with grated Parmesan Cheese…what a treat.
- 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
- 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.
- 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.
Rocky Mountain Woman says
August 22, 2013 at 10:59 amThe whole dang dinner looks wonderful! I love that combination, what a lovely quick meal…
Lea Ann says
August 24, 2013 at 11:30 amThanks RMW. Glad to hear that fire spared you.
Sam @ My Carolina Kitchen says
August 22, 2013 at 12:20 pmWhat a lovely summer meal. I’ve never grilled mushrooms on the grill. With lemon & thyme? now you’re talking my language.
Hope you have a great weekend Lea Ann.
Sam
Lea Ann says
August 24, 2013 at 11:29 amI’m working on that great weekend. Always good to hear from you Sam.
Holly says
August 22, 2013 at 6:36 pmWhy don’t I grill mushrooms more often? I would love them as a side or as a topping for chicken or a burger. Looks great, Lea Ann!
Lea Ann says
August 24, 2013 at 11:29 amThanks Holly.
Jenn says
August 23, 2013 at 8:55 amThe 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!
Lea Ann says
August 24, 2013 at 11:29 amYou’ve got more work to do with that guy! 🙂
Susan says
August 23, 2013 at 9:34 amWe love mushroom sides with grilled meat but I’ve never done them on the grill or added cheese. What a delicious recipe!
Lea Ann says
August 24, 2013 at 11:28 amThanks Susan. Let me know how you like it if you try it.
Vickie says
August 23, 2013 at 11:59 amThose 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.
Lea Ann says
August 24, 2013 at 11:27 amI 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?
Larry says
August 24, 2013 at 9:07 amWith 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.
Lea Ann says
August 24, 2013 at 11:26 amWish we were sitting there with you. 🙂
Chris says
August 25, 2013 at 11:23 amI think my favorite fungus is probably shittake or oyster mushrooms, they are both loaded with natural flavor enhancers. These look great!
Lea Ann says
August 27, 2013 at 7:01 pmI agree Chris. I’m always grabbing them when available.