John Miller
Grilled mushroom skewers are a delicious and healthy treat, perfect for vegetarians and meat-eaters alike. They can be served as an appetiser, a side dish, or a main course. The mushrooms are threaded onto skewers and grilled to perfection, with a variety of seasonings and marinades to enhance their flavour. This dish is easy to prepare and can be made ahead of time, making it a convenient option for busy weeknights or summer cookouts. In this guide, we will cover everything you need to know about grilling mushroom skewers, from choosing the right mushrooms to creating delicious marinades and achieving the perfect grill marks.
| Characteristics | Values |
|---|---|
| Type of mushroom | Baby Bella/Portobello, Cremini, Button, White, Shiitake |
| Marinade ingredients | Olive oil, soy sauce, garlic, thyme, paprika powder, black pepper, parsley, red chilli flakes, gravy master, balsamic vinegar |
| Other ingredients | Butter, salt, lemon zest, lemon wedges, oil, tamari sauce, vinegar |
| Skewers | Metal or wooden (bamboo) skewers |
| Grill temperature | Medium-high |
| Grill time | 2-4 minutes per side |
| Total time | 30 minutes |
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What You'll Learn
Choosing the right mushrooms
First, consider the type of mushrooms available to you. Common varieties used for grilling include cremini, baby bella (also known as baby portobello), button, and white mushrooms. These mushrooms are small and firm, making them ideal for skewering and grilling. They also have a meaty texture that adds a satisfying bite. If you prefer larger mushrooms, shiitake or portobello mushrooms can be a great choice, but their size may allow them to be placed directly on the grill without skewers.
When selecting mushrooms, look for ones that are fresh and firm. Avoid any that appear wilted, slimy, or dried out, as these may affect the texture and taste of your skewers. Choose mushrooms with intact caps and stems, free from bruises or discolouration.
Size is also an important factor. Aim for mushrooms that are approximately 1 inch in size. This ensures that they are easy to thread onto skewers and provides a good ratio of mushroom to marinade, resulting in a flavourful bite. If you opt for larger mushrooms, simply adjust your skewering technique accordingly.
Lastly, consider the quantity you will need. As a general rule, allow for 5 to 6 mushrooms per serving, depending on the size. This will help you determine the number of mushrooms to purchase, especially if you are serving multiple guests.
Remember, mushrooms are versatile, and almost any variety can be grilled. However, by choosing the right type, ensuring freshness and proper sizing, and planning your quantities, you'll elevate your grilled mushroom skewers to the next level.
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Preparing the marinade
To make the marinade, combine oil, vinegar, garlic, thyme, salt, and pepper in a shallow dish. Whisk the ingredients together until the salt dissolves. You can also add other herbs and spices like paprika powder, black pepper, fresh parsley, dried basil, dried oregano, ground cumin, or rosemary to suit your taste. If you want to add an extra depth of flavour without overpowering the original ingredients, you can include Gravy Master or tamari sauce, a gluten-free alternative to soy sauce with a more intense flavour.
Once you have prepared the marinade, add the mushrooms to the mixture and toss to combine. Make sure the mushrooms are fully coated. You can cut the mushrooms in half or leave them whole, depending on their size. The mushrooms will need to marinate for at least 10 minutes, but you can leave them for up to 30 minutes for more flavour. If you want to make the mushroom skewers ahead of time, you can cover them tightly and store them in the refrigerator for a few days before grilling.
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Soaking the skewers
When grilling mushroom skewers, it is important to soak the skewers before threading on the mushrooms. This is especially important if you are using bamboo or wooden skewers, as it prevents them from burning too quickly on the grill. Metal skewers do not need to be soaked.
To soak your skewers, place them in a baking dish and cover them with water, ensuring they are fully submerged. Leave the skewers to soak for at least 15 minutes, but longer is better. Aim for around 20 to 30 minutes if you can. This will ensure your skewers don't burn when placed on the grill.
While your skewers are soaking, you can prepare your mushrooms and make your marinade. It is recommended to clean the mushrooms with a damp cloth or paper towel, rather than washing them under water, as mushrooms absorb liquid like little sponges. You can then cut each mushroom in half, so each piece has half of the stem.
Once your skewers have soaked for long enough, you can remove them from the water and thread on the mushrooms. It is easiest to skewer them by twisting them onto the stick. If you just push the stick through, the mushroom may crack. Remember to leave a 3-inch handle at the end of each skewer for easier handling.
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Threading the mushrooms
When threading the mushrooms, it is important to leave some space at the ends of the skewers to create handles. These handles will make it easier and safer to handle the skewers when placing them on the grill or removing them. The number of mushrooms threaded onto each skewer can vary, but it is typically around 7 to 8 mushrooms per skewer, leaving a 3-inch handle at each end.
It is also important to consider the type of skewer being used. If using wooden or bamboo skewers, it is crucial to soak them in water for at least 15 minutes before threading the mushrooms. This will prevent the skewers from burning too quickly on the grill. Metal skewers can also be used, and these do not require soaking.
The mushrooms themselves can be left whole if they are small, or cut in half if they are larger. It is recommended to rinse the mushrooms and pat them dry before threading them onto the skewers. This will remove any dirt or excess moisture. Additionally, the mushrooms can be marinated before threading to add extra flavour.
Overall, threading the mushrooms for grilling is a simple process, but it requires some care to ensure the mushrooms are secure and the skewers are prepared correctly to avoid burning.
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Grilling the skewers
To grill the skewers, place them on a hot grill for about 2-4 minutes per side. The mushrooms are done when they are slightly charred all over and soft. Make sure the mushrooms do not burn to the grill. You can brush the mushrooms with leftover marinade, oil, or a mixture of both while grilling. If you are using a grill pan, you can press the mushrooms gently with a spatula.
After grilling, transfer the skewers to a serving platter and sprinkle with chopped parsley and chilli flakes, if desired. You can also drizzle the cooking juices over the skewers before serving. Serve immediately with lemon wedges on the side.
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