Michael Davis
Grilled mushroom kabobs are a delicious, healthy, and easy-to-make treat. They can be served as a light main course or a side dish, and they pair well with grilled meats, fish, or vegetables. Mushrooms are a good source of protein and fiber, and their meaty texture makes them a great substitute for meat. They can be marinated and seasoned in a variety of ways, grilled to perfection, and served hot off the skewer. Making mushroom kabobs is a fun and versatile way to add some extra flavor to your summer barbecue or cookout.
| Characteristics | Values |
|---|---|
| Type of grill | Charcoal or gas grill |
| Temperature | Medium-high heat |
| Grill preparation | Clean the grill by brushing down the grates |
| Skewers | Bamboo or wooden skewers |
| Soaking the skewers | Soak for at least 15 minutes |
| Marinade ingredients | Olive oil, lemon juice, parsley, sugar, salt, pepper, cayenne pepper, garlic, balsamic vinegar, butter, dill, garlic salt, soy sauce |
| Mushroom type | Baby portobello, crimini, button, white mushrooms, oyster mushrooms, portabella |
| Mushroom preparation | Rinse and pat dry, cut each mushroom in half |
| Marinating time | 10 minutes to 8 hours |
| Threading the skewers | Thread the mushrooms snugly, twisting them onto the stick |
| Grilling time | 3 minutes per side, 8 to 10 minutes total |
| Serving suggestions | Serve as an appetizer, side dish, or main course |
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What You'll Learn
Choosing the right mushrooms
Firstly, it is recommended to use fresh mushrooms that are firm, dry, and smooth with a faint earthy aroma. Avoid mushrooms that appear shrivelled or feel soft, mushy, or slimy, as these are signs of spoilage. Fresh mushrooms should also not have a strong fishy smell.
When it comes to variety, cremini mushrooms are a popular choice for grilling. They become juicy and flavourful when grilled and pair well with grilled meats or fish. Baby bella or "button" mushrooms are also a good option, as are small white mushrooms. These varieties tend to be small and evenly sized, making them ideal for kebabs. Each serving typically consists of five to six mushrooms, so keep that in mind when deciding how many to buy.
If you want a meatier option, baby portobello mushrooms are a great choice. They are larger and can be cut into 1-inch-thick slices for kebabs. Alternatively, you can grill the whole cap as a side dish. Portobello mushrooms have a meaty texture and are perfect for vegetarians or those looking for a meat alternative.
Lastly, consider the size of your mushrooms in relation to other ingredients. For the best results, aim for evenly sized mushrooms to ensure consistent cooking. If your mushrooms are larger than 1.5 inches, cut them into halves or quarters, depending on their size. This will ensure that they cook evenly and thoroughly when grilled.
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Preparing the marinade
Once you've gathered your ingredients, it's time to blend them. Place all the ingredients in a food processor and pulse until the marinade is nearly smooth. You can also melt butter and add the herbs and spices to create a marinade. If you're using a food processor, be sure to pulse it a few times to ensure the marinade is well combined but still has some texture.
After preparing the marinade, it's important to prepare the mushrooms. Rinse your mushrooms gently and pat them dry. Depending on their size, you may need to cut them into halves or quarters. Keep in mind that mushrooms for kebabs should ideally be small and evenly sized. Aim for mushrooms that are about 1 inch in size, so each serving is around five to six mushrooms.
Finally, combine the mushrooms and marinade. Place the mushrooms into a large ziplock bag or a medium bowl, and pour in the marinade. Shake the bag or toss the mushrooms in the bowl until they are evenly coated. Now, you can place the mushrooms in the refrigerator and let them marinate. The ideal marination time is between 20 minutes to one hour at room temperature, but you can also leave them for up to eight hours if you want to prepare them ahead of time.
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Soaking the skewers
- Place the desired number of skewers in a baking dish or a rimmed platter: You will need around 10 medium skewers for a standard batch of grilled mushroom kabobs.
- Cover the skewers with water: Ensure that the skewers are completely submerged in the water.
- Soak the skewers for at least 15 minutes: The longer you soak them, the better. This will help prevent the skewers from burning too quickly when placed on the grill.
- Remove the skewers from the water: After soaking, you can proceed to skewer the mushrooms directly onto the damp skewers. There is no need to dry the skewers before threading on the mushrooms.
- Skewer the mushrooms snugly: Gently twist the mushrooms onto the skewers to avoid cracking them. Ensure the mushrooms are snugly secured on the skewers.
- Prepare the grill: While the skewers are soaking, you can preheat your grill to medium-high heat. This will ensure it is ready for cooking once your kabobs are assembled.
Remember to use bamboo or wooden skewers, as metal skewers may require a different preparation method. By following these steps, you will ensure that your skewers are adequately soaked, preventing them from burning too quickly and allowing you to enjoy perfectly grilled mushroom kabobs.
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Threading the mushrooms
Threading mushrooms onto skewers is a simple process, but there are a few things to keep in mind to ensure your kabobs turn out perfectly. Firstly, it's important to use evenly sized mushrooms for the best results. Small mushrooms, about 1 inch each, are ideal for kebabs. If your mushrooms are larger than 1.5 inches, cut them in half or into quarters if they are larger than 2.5 inches. This ensures that the mushrooms cook evenly and don't fall off the skewer.
When you're ready to thread the mushrooms, you can use either metal or soaked wooden skewers. If you're using wooden skewers, it's important to soak them in water for at least 15 minutes before threading. This will prevent them from burning too quickly on the grill. You can thread the mushrooms onto the skewers through the stem and cap, twisting them onto the stick to ensure they are snug and secure. Aim for about 7 to 8 mushrooms on each skewer, leaving a 3-inch handle at the end for easier handling.
Another important tip to keep in mind is to avoid pushing the skewer through the mushroom, as this can cause it to crack. Instead, twist the mushroom onto the skewer. You can also try alternating the mushrooms with other vegetables or meat for added flavour and colour. Once your skewers are threaded, they can be placed on the grill and cooked until tender and slightly charred.
Finally, when threading your mushrooms, it's a good idea to leave some space between each mushroom. This allows for more even cooking and prevents the mushrooms from steaming instead of grilling. By following these simple tips, you'll be well on your way to creating delicious and perfectly grilled mushroom kabobs!
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Grilling the kabobs
Before grilling, you'll want to prepare your mushrooms. Rinse them and pat them dry, then cut each mushroom in half so that each piece has half of the stem. If your mushrooms are larger than 1.5 inches, you may want to cut them into quarters. If you're grilling Portabella caps, slice them 1 inch thick or simply cook and serve the whole cap as a side.
Next, prepare your skewers. Place around 10 medium skewers into a baking dish and cover them with water, letting them soak for at least 15 minutes. Soaking the skewers will prevent them from burning too quickly on the grill. Thread the mushrooms onto the skewers, twisting them onto the stick rather than pushing the stick through, which may cause the mushroom to crack. If you are using metal skewers, you can skip the soaking step.
Now you're ready to grill your kabobs. Place the skewers on the grill, leaving 3-inch handles at the end for easier handling, and cover. Cook, turning the skewers every 2 minutes or so, until the mushrooms are slightly charred and softened, which should take around 8 to 9 minutes. You can brush the mushrooms with butter, oil, or marinade as they cook.
Once the mushrooms are soft, they're ready to be removed from the grill. Cover them with foil to keep them warm until serving.
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