Done on the outdoor griddle, Caramelized Mushrooms, are so easy to do. We add a pinch of garlic and some olive oil which gives a wonderful buttery and savory taste to the mushrooms.
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We love how you can get everything done on the outdoor griddle. When you kick off with these caramelized mushrooms it is going to be a special meal. They caramelize up in 12 minutes. You can simply move them over to the side while you prepare burgers, chicken, or eggs. If you made extra, no worries, just fridge them and use them the next day.
We used white mushrooms, salt, granulated garlic, and olive oil. That’s it.
Head down to the recipe card for more detailed quantities.
The big thing here is to warm up the griddle which gives you plenty of time to clean and prepare the mushrooms. If you are adding the mushrooms to something else, you will want to have that prepared as well.
1. Prep Time – Clean the mushrooms and pat them dry with a towel then slice to your desired thickness. Place in a bowl and add the oil and mix. Then add the salt and granulated garlic to coat the mushrooms.
2. Caramelizing Mushrooms – This is really straightforward, just flip every 1 – 2 minutes until you reach your preferred doneness.
3. Wait or Serve – One of the things I love about the outdoor griddle is being able to keep items warm while I cook the next item. Simply shift the mushrooms to a side area with the burner off and make the next item to add the caramelized mushrooms too.
Otherwise, they are excellent all by themselves, just place them in a bowl and enjoy.
The recipe card has more detailed instructions and quantities.
To evenly caramelize the mushrooms, I take the time to ensure the end cuts are flat side down for the first part of the cook.
You can substitute the white mushrooms with baby bells, Portabella, or Shiitake. The thickness and size will change the time, especially a Portabella.
Mushrooms are very versatile, so you can change the flavor to your preference. Remember that mushrooms will pick up the flavor easily, so a little goes a long way.
- Extra Garlic– If you’re going to use a garlic clove, I’d chop or thinly slice it and add it at the beginning. I would do the same with fresh minced garlic.
- Deluxe – Have some fun with some Italian seasoning and chives. You can finish the mushrooms with a bit of butter before you serve.
- Earthy taste– You just need to add some rosemary.
A good knife, a cutting board, and a griddle that’s all you need to caramelize the mushrooms.
Scroll down to the recipe card for more equipment details
Storage / Leftover / Rewarm
- Storage: Place in an airtight container and place in the fridge. I prefer to use them in 1 – 2 days.
- Leftovers: Don’t worry about doing too much. The following day they are great in a mushroom and cheese omelet.
- Rewarm: I like to put them back on the griddle or skillet. You can add a dash of oil or a bit of butter. Just flip over low heat for a few minutes until hot again.
Yes. Garlic powder or dry minced will work like granulated. If you choose fresh be careful not to let it burn. You may need to flip the mushrooms a bit more while they caramelize.
The difference is “low and slow” versus “hot and fast”, respectively. Caramelizing is cooking at a low temperature to allow the sugars to be more prominent. Sautéing is done at a higher temperature. It is quicker and develops more of a crust or even a char to the mushrooms.
You sure can. Make sure they have cooled off and place them in an airtight freezer bag with as much of the air removed as possible.
Looking for other tasty side dishes? Try these:
Here are some dishes you can add the caramelized mushrooms too:
What did you have with the caramelized mushrooms?
Let us know in the comments, below.
- Cutting board
- 2 Griddle Spatulas
- BBQ tongs
- Griddle scraper (Optional)
- 8 oz. white whole mushrooms
- 1 tablespoon olive oil
- ½ teaspoon granulated garlic
- ⅛ teaspoon salt
- Preheat the griddle on low for 5 minutes.
- Clean the white mushrooms and pat them dry with a towel. This helps the seasoning adhere to the mushrooms for the flavor you want.
- Slice them into quarters or to your preferred thickness.
- Place the mushrooms in a bowl and add the oil and mix. Then add the salt and granulated garlic to coat the mushrooms.
- We have a 36-inch griddle with 4 burners. I turn off the first two burns and use the other half of the griddle for caramelizing the white mushrooms.
- I like to sear the mushrooms for 4 minutes on one side first.
- Then I flip them every 1 – 2 minutes until a subtle golden color or your preferred doneness. It was about 12 minutes in total for this cook.
Wait or Serve
- Once the caramelized mushrooms are at your level of doneness you can simply shift the mushrooms to a side area with no heat to wait. Then make the next item to add the caramelized mushrooms too.
- Lucky you if you are enjoying them as is. I may have grabbed a couple before I put them on our burgers. Just place them in a bowl to serve and Enjoy!