This grilled mushroom recipe seasoned with lemon and thyme is a beautiful side dish for grilled lamb chops and colorful mixed vegetables. A great little easy 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 Romaine with Pine Nut Vinaigrette. But for these lamb chops, I wanted something unique and special.
My decision was rewarded with this grilled mushroom recipe with 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.
Grilled Lemon and Thyme Mushrooms
Ingredients
- 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
Instructions
- 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.
Nutrition
Grilled Mushroom Recipe with Lemon and Thyme …It’s What’s for a Side Dish.
I think my favorite fungus is probably shittake or oyster mushrooms, they are both loaded with natural flavor enhancers. These look great!
I agree Chris. I’m always grabbing them when available.
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.
Wish we were sitting there with you. 🙂
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.
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?
We love mushroom sides with grilled meat but I’ve never done them on the grill or added cheese. What a delicious recipe!
Thanks Susan. Let me know how you like it if you try it.
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!
You’ve got more work to do with that guy! 🙂
Why 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!
Thanks Holly.
What 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
I’m working on that great weekend. Always good to hear from you Sam.
The whole dang dinner looks wonderful! I love that combination, what a lovely quick meal…
Thanks RMW. Glad to hear that fire spared you.