Photo of Grilled Cremini Mushrooms with Dijon Dipping Sauce by WW

Grilled Cremini Mushrooms with Dijon Dipping Sauce

Total Time
35 min
10 min
5 min
Grill cremini mushrooms to bring out their deliciously juicy flavor. 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.


Cooking spray

4 spray(s)

Reduced-fat sour cream

3 Tbsp

Reduced calorie mayonnaise

3 Tbsp

Uncooked shallot(s)

1 Tbsp, minced

Dijon mustard

1 Tbsp

Black pepper

¼ tsp, coarsely ground

Cremini mushroom(s)

1 pound(s), ends trimmed

Uncooked scallion(s)

5 medium, trimmed and cut into 3 or 4 pieces each

Table salt

½ tsp


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. To make sauce, in small bowl, whisk sour cream, mayonnaise, shallot, mustard, black pepper, and 2 tbsp water.
  3. Divide mushrooms and scallions among 6 skewers. Coat vegetables with nonstick spray and sprinkle with salt. Grill, turning once, until mushrooms are lightly charred and tender, about 3 minutes per side. Transfer skewers to platter. Drizzle vegetables with sauce or serve sauce on side for dipping.
  4. Serving size: 1 skewer and about 4 tsp sauce