Emily Johnson
Kabobs, also known as kebabs or skewers, are a tasty treat that can be made with a variety of ingredients. They are a great way to utilize any extra veggies, meat, or seafood you have leftover. One popular ingredient to include in kabobs is mushrooms. When preparing mushrooms for kabobs, it is important to first clean them by rinsing them off and letting them dry. If the mushrooms are larger than 1.5 inches, they should be cut into halves or quarters. However, smaller mushrooms can be left whole. It is recommended to marinate the mushrooms before grilling them, as this will enhance their flavor. When grilling, it is important to grease the grill grates and soak the skewers beforehand to prevent burning. The mushrooms should be cooked until they are soft and slightly charred.
| Characteristics | Values |
|---|---|
| Mushroom type | Baby Portabello, Portabello, Cremini, Button, or regular mushrooms |
| Marinade | Olive oil, lemon juice, parsley, sugar, salt, pepper, cayenne pepper, garlic, balsamic vinegar, thyme, dijon mustard, Worcestershire sauce, soy sauce, brown sugar |
| Other ingredients | Meat, vegetables (cherry tomatoes, pineapple, red onion, peppers, zucchini), seafood |
| Skewers | Bamboo or wooden skewers |
| Grill type | Gas grill, charcoal grill |
| Grill temperature | Medium-high heat |
| Cooking time | 3 minutes per side, 8-9 minutes in total, 15-20 minutes in the oven |
| Serving suggestions | As an appetizer, side dish, or main meal |
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What You'll Learn
Choosing the right mushrooms
When choosing mushrooms for kabobs, there are a few factors to consider to ensure you get the best results. Firstly, decide on the type of mushroom you want to use. Common varieties used for kabobs include baby portobello, crimini, button, shiitake, and baby bella mushrooms. Baby portobello mushrooms are a popular choice due to their meatier texture compared to buttons or crimini mushrooms. However, feel free to experiment with different types of mushrooms to find your preferred variety.
Size is another important consideration. If your mushrooms are 1.5 inches or smaller, you can leave them whole. Larger mushrooms should be cut into halves or quarters to ensure they are bite-sized and cook evenly. If you are grilling portabella caps, slice them into 1-inch thick pieces to skewer or leave them whole as a side dish.
It is also essential to properly clean and prepare your mushrooms before skewering. Avoid rinsing mushrooms directly under water, as their porous texture will absorb too much moisture. Instead, gently clean them using a damp cloth or paper towel, or rinse them in a colander and let them drip dry before skewering.
Additionally, consider marinating your mushrooms to enhance their flavour. Mushrooms absorb marinades quickly, so they don't need to soak for long periods. A marinade time of 20 minutes at room temperature is sufficient, but you can also experiment with longer marinade times for more intense flavours. You can also season or baste your mushrooms before grilling for added flavour.
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Preparing the grill
Once your grill is clean, it's time to consider what type of grill you are using. If you are using a gas grill, turn it on and set it to high heat. If you are using charcoal, the process is a little more involved. You will need to stack briquettes in a chimney grill starter over some newspaper. Make sure you have enough briquettes to evenly cover the bottom of your grill. Light the newspaper from below and watch the flames ignite the briquettes. After about 10 minutes, check if the briquettes have turned grey. If so, pour them into the bottom half of your grill. You are ready to start grilling when all the coals are grey.
Before placing your mushrooms on the grill, it is important to prepare your skewers. Wooden or bamboo skewers should be soaked in water for at least 15 minutes, or even longer, to prevent them from burning on the grill. Metal skewers should also be soaked or greased with oil to prevent sticking. Thread your mushrooms onto the skewers, twisting them onto the stick rather than pushing through to prevent cracking. Place the skewers on the grill, taking care not to burn yourself, and cook for about 3 minutes per side, or until softened.
For extra flavour, you can baste or brush the mushrooms with butter, oil, or marinade while they cook. You can also sprinkle them with herbs such as thyme and parsley, or spices like cayenne pepper. If you are cooking other ingredients such as meat or vegetables, make sure to separate your skewers to ensure everything cooks evenly. Meat should be cooked to the recommended internal temperature, while vegetables should be cooked until softened and slightly charred.
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Marinating the mushrooms
To prepare the mushrooms, start by rinsing them and patting them dry. If your mushrooms are larger than 1.5 inches, you should cut them into halves or quarters so they are bite-sized. If you are using Portobello mushrooms, slice them into 1-inch-thick pieces.
Once your mushrooms are prepared, you can place them into a large bowl or a ziplock bag. In a separate bowl, whisk together your chosen marinade ingredients until well combined. Pour the marinade over the mushrooms and toss or shake until the mushrooms are evenly coated. Cover the bowl or seal the bag, and place it in the fridge to marinate. Depending on the size of your mushrooms, they will only need to marinate for 1 to 4 hours.
After the mushrooms have finished marinating, you can thread them onto skewers. If you are using wooden skewers, soak them in water for at least 15 minutes beforehand to prevent them from burning. Then, simply grill your mushroom kabobs until they are soft and slightly charred. Enjoy!
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Skewering the mushrooms
Skewering mushrooms is a great way to prepare them for grilling, but it can be a little tricky. To start, you'll want to use mushrooms that are 1.5" or smaller so that they can be left whole. If your mushrooms are larger, you'll need to cut them down to size. You can use any variety of mushroom, but baby portobello, cremini, and button mushrooms are popular choices for skewers as they hold up well and have a meaty texture.
Before skewering your mushrooms, it's important to soak your bamboo or wooden skewers in water for at least 15 minutes to prevent them from burning too quickly on the grill. You can also use metal skewers, which don't need to be soaked. When it comes to threading the mushrooms onto the skewers, it's best to twist them onto the stick rather than pushing the stick through, as this can cause the mushrooms to crack. If you're using smaller mushrooms, you can thread them lengthwise on the skewer.
Once your mushrooms are skewered, you can place them on the grill. Be sure to grease the grill grates with olive oil or another cooking spray to prevent sticking. Cook the mushrooms for about 3 minutes per side, turning them regularly to ensure even cooking. The mushrooms are done when they are soft and slightly charred all over. If you're using an oven, roast the skewered mushrooms at medium-high heat for 15-20 minutes or grill them for 5-6 minutes per side.
You can also marinate your mushrooms before skewering to add extra flavour. A simple balsamic marinade can be made with olive oil, lemon juice, balsamic vinegar, garlic, sugar, salt, pepper, and cayenne pepper. Place the mushrooms in a ziplock bag or bowl with the marinade and shake or stir until they are evenly coated. Leave them to marinate for up to 24 hours, as mushrooms absorb liquid quickly. You can also brush the mushrooms with butter or drizzle them with melted butter, thyme, parsley, and lemon zest after grilling.
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Serving suggestions
Whole mushrooms on kebabs can be served as an appetizer, side dish, or main meal. They pair well with grilled steak, chicken, or shrimp skewers, as well as roasted vegetables like peppers, onions, and zucchini.
If you're serving mushroom kebabs as a main dish, consider accompanying them with grilled bread, brown rice, or pita bread. For a vegetarian option, you can serve them with grilled vegetables or roasted portabella mushroom caps on the side.
For a well-rounded meal, include a variety of colours on the plate. For instance, the bright colours of bell peppers, cherry tomatoes, and pineapple can make your dish more visually appealing.
Additionally, you can experiment with different types of mushrooms, such as baby portobello, button, or crimini mushrooms, to find your preferred variety for kebabs.
Lastly, don't forget that presentation is key! Arrange the kebabs neatly on a platter, perhaps with some garnishes like parsley, and serve them while they're still warm and juicy.
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Frequently asked questions
First, rinse your mushrooms and pat them dry. If your mushrooms are larger than 1.5 inches, cut them in half. If they are larger than 2.5 inches, cut them into quarters. Place the mushrooms in a large ziploc bag or bowl and pour in your chosen marinade. Shake the bag or stir the bowl until the mushrooms are evenly coated. Leave the mushrooms to marinate for 20-45 minutes.
If you are using wooden skewers, soak them in water for at least 15-20 minutes first, so they don't burn on the grill. Thread 7-8 mushrooms onto each skewer, leaving a 3-inch handle at the end for easier handling. Place the skewers on the grill, turning them every 2-3 minutes to prevent burning. The mushrooms are done when they are soft.
If you are using smaller mushrooms, you can leave them whole. Portabello mushrooms hold up better on the grill. You can also experiment with different types of mushrooms, such as cremini or oyster mushrooms. Marinating your mushrooms will enhance their flavour, and you can also drizzle melted butter and herbs over the cooked mushrooms before serving.
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