Looking for a quick, flavorful side dish that’s easy to make on a pellet grill? These Traeger Garlic Butter Mushrooms deliver rich, savory flavor with minimal fuss. Tender Baby Bella mushrooms are cooked in garlic and butter with a splash of white wine, then finished with fresh parsley. They’re an ideal accompaniment to steaks, pasta, roasted proteins, or a vegetarian plate.
Traeger Garlic Butter Mushrooms
This simple Traeger recipe elevates plain mushrooms into a buttery, garlicky side that complements nearly any main course. The method is straightforward: combine mushrooms with butter, garlic, a splash of white wine, and a pinch of salt in a grill-safe dish, then let the pellet grill do the rest. The result is an aromatic, slightly smoky dish with tender mushrooms coated in a glossy garlic butter sauce.
These mushrooms are naturally low-carb and nutrient-rich, making them a great option for those watching carbs or seeking a vegetable-forward side. They also work well as a topping for steak, a mix-in for pasta, or a hearty component in vegetarian bowls.
Recipe Shopping List
Here’s what you’ll need. For exact quantities, see the ingredient list in the recipe card below.
- Baby Bella mushrooms (or your preferred variety)
- Salted butter
- Fresh garlic
- White wine (for deglazing and flavor)
- Kosher salt
- Oomami Blend seasoning (optional)
- Fresh parsley, chopped
How To Make This Recipe
Below is a concise overview of the cooking process. Follow the full recipe card for exact measurements and times.
- Preheat: Set your pellet grill to 325°F (about 163°C).
- Combine: Place mushrooms, butter, minced garlic, white wine, and salt into a grill-safe baking dish.
- Grill: Place the dish on the grill and cook for 15 minutes. Stir to coat the mushrooms in the melted butter, then continue cooking another 15–20 minutes until mushrooms are tender and saucy.
- Finish: Remove from the grill, sprinkle with chopped fresh parsley, and serve warm.
Recipe FAQ
Yes. Cremini, white button, shiitake, oyster, or any mixed mushrooms will work. If using larger varieties, cut them into bite-sized pieces so they cook evenly and absorb the butter sauce.
Store cooled mushrooms in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat to preserve texture and flavor; the microwave will work in a pinch but may make them softer.
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Traeger Garlic Butter Mushrooms
These garlic butter mushrooms are quick to prepare and pair beautifully with grilled meats or pasta. The pellet grill adds a subtle smokiness while the butter and wine create a glossy sauce.
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients
- 8 ounces baby bella mushrooms
- 4 tablespoons salted butter
- 3 cloves garlic, minced
- 2 tablespoons white wine
- ½ teaspoon kosher salt
- ½ teaspoon Oomami Blend (optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your pellet grill to 325°F (163°C).
- Combine the mushrooms, butter, garlic, white wine, and salt in a grill-safe baking dish.
- Place the dish on the grill and cook for 15 minutes, then stir to coat the mushrooms evenly. Continue cooking for another 15–20 minutes until the mushrooms are tender and the sauce is slightly reduced.
- Remove from the grill, sprinkle with chopped parsley, and serve hot.
Nutrition (per serving)
Calories: 127 • Total Fat: 12g • Saturated Fat: 7g • Cholesterol: 31mg • Sodium: 251mg • Carbohydrates: 4g • Fiber: 1g • Protein: 2g
Nutrition data is an estimate.
Tips: For more depth of flavor, finish the mushrooms with a squeeze of lemon or a splash of balsamic before serving. If you prefer a stronger umami hit, add a pinch of your favorite mushroom or steak seasoning. These mushrooms also reheat well and make a quick addition to breakfasts, sandwiches, or grain bowls.