Good Morning America Recipes

Emeril's Grilled Mixed Mushrooms on Skewers with Fresh Herbs and Parmesan

Vegetarian-Friendly Summer Food

The celebrity chef shows you how to throw the ultimate summer pizza party.
Difficulty: Easy
Cook Time: min

This vegetarian-friendly option is far from boring. Fresh herbs and parmesan add flavor and depth to meaty mushrooms.


  • Six 12-inch bamboo skewers, soaked in warm water for at least 15 minutes
  • 6 ounces shiitake mushrooms, stemmed
  • 6 ounces cremini mushrooms, stemmed
  • 6 ounces baby bello mushrooms, stemmed
  • 6 ounces button mushrooms, stemmed
  • 2 tablespoons chopped garlic
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 cup white balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup olive oil
  • Cooking Directions

    Preheat a grill to medium-high.

    Halve any mushrooms that are large. Evenly divide the mix of mushrooms among the skewers. Arrange the skewers on a baking sheet or large platter.

    In a small bowl, combine the garlic, salt, pepper, and vinegar. Whisk in the extra-virgin

    olive oil in a slow, steady stream. Add the Parmesan and the fresh herbs.

    Drizzle the olive oil over the skewered mushrooms and rotate the skewers in the oil to coat all sides.

    Grill the mushrooms, turning the skewers every minute, until they are nicely browned, about 4 minutes. Brush some of the herb-Parmesan mixture over the mushrooms and grill for 1 minute longer. Remove the skewers from the grill and season the mushrooms with salt and pepper.

    To serve, arrange the skewers on a platter and drizzle them with more of the remaining herb-Parmesan mixture. (Any unused herb-Parmesan mixture can be saved in an airtight nonreactive container in the refrigerator and used as an accompaniment to pasta, bread, or grilled fish or chicken.)

    Recipe courtesy Emeril Lagasse, from Emeril at the Grill: A Cookbook for all Seasons, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: mushrooms, rosemary, thyme, parmesan

    Course: Dinner, Side Dish

    More Info: Kids Friendly, Vegetarian

    Other Recipes That You Might Like
    Emeril's Strawberry Shortcake
    Turn Summer Fresh Fruits Into Scrumptious Desserts
    Emeril's Avocado, Tomato and Vidalia Onion Salad
    Serve Up This Side at Your Next Barbecue
    Emeril's Chickpea Salad with Tabbouleh
    A Nice Vegetarian Salad
    Emeril's Sausage Stuffed Mushrooms
    Emeril Lagasse's Appetizers
    Mario Batali's Grilled Eggplant Parmesan
    A classic Italian dish from Mario Batali
    Emeril's Healthy Eggplant Parmesan
    Enjoy This Favorite Italian Dish Guilt-Free
    Simple Mixed Green Salad With Red Wine Vinaigrette
    Emeril Lagasse Makes a Mean Mixed Green Salad
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS