Photo of Grilled Cremini Mushrooms with Dijon Dipping Sauce by WW

Grilled Cremini Mushrooms with Dijon Dipping Sauce

SmartPoints® value per serving
Total Time
38 min
12 min
6 min
Grill cremini mushrooms to bring out their deliciously juicy flavour. Because of the large amount of water found in mushrooms, the grill makes a great cooking method because the mushrooms will remain moist even under the high heat. This dish makes a perfect side dish or appetizer. Skewering mushrooms whole allows for easy flipping on the grill. The shallot-mustard sauce, which can be made ahead and refrigerated, complements the vegetables wonderfully. Garnish the sauce with chopped shallots, if desired.


Reduced-fat sour cream

3 tbsp(s)

Reduced calorie mayonnaise

3 tbsp(s)


2 tbsp(s)

Uncooked shallot(s)

1 tbsp(s), minced

Dijon Mustard

1 tbsp(s)

Black pepper

¼ tsp(s), coarsely ground

Cremini mushroom(s)

1 pound(s), ends trimmed

Uncooked scallion(s)

5 medium, trimmed, sliced into 3 or 4 pieces each

Cooking spray

4 spray(s)

Table salt

½ tsp(s)


  1. Soak 6 wooden skewers in water for about 20 minutes (or use metal skewers).
  2. Meanwhile, to make sauce, in a small bowl, combine sour cream, mayonnaise, water, shallot, mustard and pepper.
  3. Preheat outdoor grill to medium-high (or coat a stovetop grill pan with cooking spray and heat over medium-high heat).
  4. Evenly divide mushrooms and scallions between skewers; coat with cooking spray and sprinkle with salt. Grill, turning once, until mushrooms are lightly charred and tender, about 3 minutes per side. Remove skewers to a serving platter and drizzle with sauce or serve sauce on side.
  5. Yields 1 skewer and about 4 teaspoons sauce per serving.