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Easy Grilled Chestnut + Oyster Mushrooms

Easy Grilled Chestnut + Oyster Mushrooms

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

Summer is here and that can only mean one thing…grilling season! It’s time to clean off your grill and dine alfresco with some deeply charred and flavor-packed R&R mushrooms. A tried and true method of cooking your favorite mushrooms on the grill is by simply skewering them so they don’t fall through the grates and flip easily for optimal color on all sides.

This is a very forgiving and introductory way to grill chestnuts and oysters, but truly any thicker stemmed or pedaled mushroom will work well here. The marinade is intentionally basic so you can have the creative freedom to try a few spins this grilling season. You can even toss in a large diced onion or bell pepper to make a complete mushroom kebab. So crack a cold one, get those wooden skewers soaking, and try bringing your mushroom cooking skills outside for a new depth of flavor this summer season! 

Easy Grilled Chestnut + Oyster Mushroom Recipe

Makes 4 side servings

  • 1.25# combo of R&R chestnut and oyster mushrooms 
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon dry rub mix 
  • 8-10 skewers 
  • Salt and pepper to taste, if needed*
    *Most dry rub mixes will already include salt and pepper, so season accordingly 


  1. Assemble your marinade by combining the red wine vinegar, olive oil, and dry rub mix in a large bowl with a lid. Whisk to combine. 
  2. Separate your oyster mushrooms into pieces that will be easier to skewer and grill, leaving the large ones on their own. Trim the woodsy ends of the chestnuts. Evenly toss the chestnuts and oysters in the marinade, cover with a lid, and let sit in the fridge for one hour and up to overnight. 
  3. At least 30 minutes before you want to start grilling, soak your wooden skewers in a shallow dish with edges filled with water. Soaking your wooden skewers for 20 to 30 minutes will prevent them from catching fire on the grill. If you’re using metal skewers, you can skip this step. 
  4. Preheat your grill to medium/medium-high. If using a charcoal grill, it should reach around 350° fahrenheit. 
  5. As your grill is preheating, skewer your mushrooms leaving one to two inches on either end of the skewer to easily handle while grilling. 
  6. When your grill is to temp, lay your skewered mushrooms on the grates with tongs, cover, and grill for three to four minutes. Turn one skewer over to see if it’s charred to your liking and leave to cook for a minute or two longer if needed. 
  7. Grill on all sides for approximately three to four minutes per side until perfectly grilled. I like to skewer the mushrooms in groupings of similar size so I can pull them as they finish, leaving the larger ones for a few minutes more.
  8. Once all of the skewered mushrooms have grilled, stand the skewer upright on your serving dish and slide a fork down to effortlessly remove the mushrooms. 
  9. Serve right away with your other favorite grilled sides or mains and enjoy! 
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