Vermont Maple Herb Grilled Mushrooms Recipe

Introduction

Smoky, savory, and kissed with the sweetness of pure Vermont maple syrup, these grilled mushrooms are packed with flavor and balanced with fresh herbs. The Arteflame grill brings out the best in this dish with its powerful flat top griddle that evenly sears mushrooms to golden perfection. Whether served as a side or a meatless main, these mushrooms steal the show.

Ingredients

• 1 lb cremini or baby bella mushrooms, cleaned and stems trimmed
• 2 tbsp Vermont maple syrup
• 2 tbsp butter, melted
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• Salt and freshly ground black pepper to taste
• Fresh parsley, for garnish (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood on top of the napkins and light the napkins.
4. Allow the fire to build; your grill will be ready to cook in about 20 minutes.

Step 2: Prepare the Marinade

1. In a small bowl, whisk together the Vermont maple syrup, melted butter, Dijon mustard, minced garlic, thyme, and rosemary.
2. Season with salt and freshly ground black pepper to taste.

Step 3: Marinate the Mushrooms

1. Place the mushrooms in a large bowl or resealable bag.
2. Pour the marinade over the mushrooms, tossing well to coat evenly.
3. Let the mushrooms marinate at room temperature for 15-20 minutes while the grill heats up.

Step 4: Grill the Mushrooms

1. Place the marinated mushrooms directly on the Arteflame griddle, closer to the center where the heat is higher, for a quick sear.
2. Cook for 5-7 minutes per side, turning occasionally until deeply golden and tender.
3. If needed, move the mushrooms further from the center to prevent overcooking while maintaining a steady sizzle.

Step 5: Serve

1. Remove from the grill and garnish with fresh parsley if desired.
2. Serve warm as a side dish or main course.

Tips

• Butter adds great depth of flavor to mushrooms—avoid olive oil to achieve a richer grilled taste.
• Use medium heat zones to control browning without burning.
• For best results, avoid overcrowding mushrooms on the grill—give them space for a proper sear.
• Don't rinse mushrooms under water—instead, clean with a damp cloth to avoid sogginess.
• For extra texture, skewer the mushrooms for easier flipping.

Variations

1. Spicy Maple Chili Mushrooms: Add 1/2 tsp red chili flakes and 1/2 tsp smoked paprika to the marinade for a sweet and spicy kick.
2. Lemon Garlic Herb Mushrooms: Replace maple syrup with lemon juice and zest, and double the garlic for a zesty, tangy twist.
3. Balsamic Maple Mushrooms: Add 1 tbsp balsamic vinegar to the marinade for a tangy-sweet complexity.
4. Smoky BBQ Mushrooms: Use a maple-infused BBQ sauce in place of the syrup and Dijon for a deep, smoky flavor.
5. Truffle Maple Mushrooms: Drizzle finished mushrooms with white truffle oil just before serving for an earthy gourmet touch.

Best Pairings

• Grilled filet mignon or ribeye using the reverse sear method on the Arteflame center grate
• Roasted corn with chipotle-lime butter, grilled on the outer edge of the flat griddle
• Chilled sauvignon blanc or a Vermont craft cider
• Warm grilled sourdough brushed with butter and herbs
• Fresh garden salad with a maple-balsamic vinaigrette

Conclusion

These Vermont maple herb grilled mushrooms bring together the perfect balance of sweet, savory, and herbal flavors. Grilled to sizzling perfection on the Arteflame, they’re as beautiful to look at as they are delicious to eat. With no pots, no pans, and practically no clean-up, you’ll be amazed at how much flavor you can achieve so simply.