Grilled Herbed Mushrooms in Cold Tomato Dressing

Button mushrooms soaked in a garlicky, spicy olive oil marinade, skewered, grilled until charred at the edges, then served with a cold tomato dressing that hits every note: tangy, fresh, herby, and bright.

The marinade does real work here. An hour at room temperature lets the mushrooms absorb olive oil, garlic, red pepper flakes, parsley, and cilantro deep into their spongy flesh. Mushrooms act like little flavor sponges, so that full hour of marinating pays off with every bite off the grill.

The cold tomato dressing is practically a salsa: fresh peeled tomatoes, minced shallots, sherry vinegar, lime juice, and more herbs. Serving it cold against the hot grilled mushrooms creates a temperature contrast that makes this feel way more restaurant than backyard.

Chef Tips

• Soak bamboo skewers in cold water for 30 minutes, then freeze briefly before grilling. This keeps them from burning and splintering on the grill.
• Use large button mushrooms so they don’t fall through the grill grates. Anything smaller than a golf ball is too small for skewering.
• Peel and seed the tomatoes for the dressing. The skins and seeds add an unpleasant texture to what should be a smooth, chunky dressing.
• Make the dressing ahead. It gets better after 30 minutes in the fridge as the shallots mellow and the flavors blend.

Variations

• Use cremini or portobello caps instead of button mushrooms for a meatier, earthier result.
• Swap sherry vinegar for balsamic for a sweeter, rounder dressing.
• Serve as a side alongside grilled chicken or fish for a complete meal.