John Miller
Kabobs are a delightful addition to any grill, and mushrooms are a fantastic vegetarian option for this. They are easy to make and can be customised with different types of mushrooms, such as button, portobello, shiitake, cremini, and oyster mushrooms, as well as various vegetables and herbs. The key steps to making mushroom kabobs are to prepare the mushrooms, assemble the skewers, make a marinade, grill the kabobs, and serve them hot off the grill. So, let's get started on how to make these mouth-watering mushroom kabobs!
| Characteristics | Values |
|---|---|
| Mushrooms | Cremini, Button, Oyster, Portobello, Shiitake, Crimini |
| Other Ingredients | Red and Green Peppers, Onions, Zucchini, Olive Oil, Lemon Juice, Butter, Garlic, Thyme, Parsley, Soy Sauce, Sugar, Salt, Pepper, Cayenne Pepper, Balsamic Vinegar |
| Marinade | Oil, Vinegar, Lemon Juice, Olive Oil, Garlic, Thyme, Rosemary, Salt, Pepper |
| Skewers | Metal, Bamboo, Wooden |
| Grill Type | Charcoal, Gas |
| Grill Temperature | Medium-High |
| Grill Time | 3-15 minutes per side, 8-10 minutes total |
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What You'll Learn
- Choosing mushrooms: Portobello, cremini, or button mushrooms are good options
- Preparing skewers: Soak wooden skewers in water for at least 15 minutes to prevent burning
- Making the marinade: Combine olive oil, lemon juice, garlic, herbs, and seasonings
- Marinating mushrooms: Coat mushrooms in marinade for 30-45 minutes or up to 8 hours. Avoid over-marinating
- Grilling the kabobs: Grill kabobs over medium heat for 3-6 minutes per side until tender and slightly charred
Choosing mushrooms: Portobello, cremini, or button mushrooms are good options
Portobello, cremini, and button mushrooms are all Agaricus bisporus, just at different ages. Button mushrooms are the youngest, with cremini mushrooms being the next oldest, and portobellos being the oldest. As mushrooms mature, they lose some of their water content, making portobellos the most flavorful of the three, followed by cremini, then button. Portobello mushrooms are large and dark brown with an open cap and visible gills on the underside. Cremini mushrooms are smaller, firmer, and also brown. Button mushrooms are white.
Portobello mushrooms are a good choice if you want a firmer texture or are making something like a burger, sandwich, or stuffed mushroom where their larger size is advantageous. Cremini mushrooms are useful when you want a mushroom flavor in a smaller package. They are often marketed as "baby bella" or "baby portobello" mushrooms. Button mushrooms are the most mild in flavor and the least firm in texture.
When selecting mushrooms, look for fresh mushrooms that are firm, dry, and smooth with a faint earthy aroma. Bad mushrooms may appear shrivelled or feel soft, mushy, or slimy, and will have a strong, fishy smell.
Before grilling mushrooms, they should be washed using a damp towel to wipe them down, rather than soaking them in water, which can make them soggy. Mushrooms can be marinated before grilling, but they should not be left in the marinade for longer than eight hours, or they will lose their natural flavor and become too wet.
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Preparing skewers: Soak wooden skewers in water for at least 15 minutes to prevent burning
When preparing kebabs, it's important to consider the type of skewer you'll be using. Skewers come in a variety of materials, including wood, bamboo, and metal. Wooden and bamboo skewers, in particular, require some preparation before they can be used for cooking.
Wooden skewers can be soaked in water before use to help prevent them from burning. The water allows the skewers to absorb moisture, reducing the risk of them catching fire. This is especially important if you plan to cook at high temperatures or for an extended period. While bamboo skewers are thinner and more prone to burning, wooden skewers are generally thicker and more resilient. As such, soaking wooden skewers is not always necessary, but it can still be beneficial.
To soak wooden skewers, start by finding a container that is large enough to hold them. This could be a 2-liter bottle or a shallow dish. Fill the container with water, making sure the skewers are completely submerged. If needed, place a heavy object like a cooling rack or a spoon on top to keep them submerged. Soak the skewers for at least 15 minutes, but preferably for 30 minutes or longer. The longer soaking time ensures that the skewers are fully saturated and less likely to burn.
After soaking, remove the skewers from the water and gently shake off any excess. You can then spray them with a non-stick cooking spray to prevent the food from sticking. Now your wooden skewers are ready to be threaded with your chosen ingredients and placed on the grill!
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Making the marinade: Combine olive oil, lemon juice, garlic, herbs, and seasonings
Making the marinade is a simple process that involves combining a variety of ingredients. Firstly, gather your ingredients: olive oil, lemon juice, garlic, herbs, and any desired seasonings. The specific herbs and seasonings you choose will depend on your personal preference and the flavour profile you want to achieve. For example, rosemary, thyme, and garlic are a classic combination, but you can also experiment with other herbs such as dill, parsley, oregano, or basil.
In terms of quantities, a good rule of thumb is to use equal parts olive oil and lemon juice, with the amount depending on how many mushrooms you plan to marinate. For instance, a recipe from natashaskitchen.com suggests using 1/4 cup of olive oil and 1/4 cup of lemon juice to marinate 16 ounces of mushrooms. Adjust the quantities accordingly if you are working with a larger or smaller amount of mushrooms.
Once you have measured out your olive oil and lemon juice, it's time to add the garlic. Finely chop or crush one or two garlic cloves, depending on your preference for garlic flavour. You can also use garlic salt or garlic powder if you prefer a milder garlic taste. Next, add your chosen herbs. Fresh herbs are best, and you can finely chop them or tear them with your hands to release their flavours. Use around a small handful of herbs, or adjust to your taste.
Finally, add your desired seasonings. Salt and pepper are essential to enhancing the flavours of the other ingredients. You can also experiment with other seasonings like cayenne pepper, sugar, or balsamic vinegar. Give everything a good stir to combine, or place all the ingredients into a food processor and pulse until you have a smooth marinade. Now you're ready to marinate your mushrooms!
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Marinating mushrooms: Coat mushrooms in marinade for 30-45 minutes or up to 8 hours. Avoid over-marinating
When making mushroom kabobs, marinating the mushrooms beforehand is an important step in infusing them with flavour. The recommended marinating time for mushrooms is between 30 and 45 minutes, or up to 8 hours for a more intense flavour. However, it is crucial not to exceed this timeframe to avoid over-marinating.
To begin the process of marinating, prepare your mushrooms by rinsing them gently with a damp towel and patting them dry. Avoid soaking the mushrooms in water, as this can result in a soggy texture. Choose firm, dry, and smooth mushrooms with a faint earthy aroma to ensure they are fresh. Bad mushrooms will have an unpleasant, strong fishy smell and may feel soft, mushy, or slimy.
Once your mushrooms are cleaned and dried, cut each one in half so that each piece retains part of the stem. This ensures even cooking and allows the marinade to penetrate the mushroom more effectively. Place the halved mushrooms into a large bowl or a ziplock bag. If you opt for a bag, make sure it is gallon-sized to provide ample space for the mushrooms to be thoroughly coated in the marinade.
Now, it's time to prepare the marinade. In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper to create a flavourful blend. You can also add other ingredients like balsamic vinegar, soy sauce, or herbs such as dill or basil to create a unique flavour profile. Whisk all the ingredients together until they form a smooth mixture.
After preparing the marinade, pour it over the mushrooms in the bowl or ziplock bag. Ensure that all the mushrooms are evenly coated. You can achieve this by gently stirring the mushrooms with a spoon or shaking the bag until the marinade is distributed throughout. Once the mushrooms are thoroughly coated, place them in the refrigerator to marinate for the recommended time range.
By following these steps and allowing the mushrooms to soak in the marinade for 30 to 45 minutes or up to 8 hours, you will enhance their flavour without over-marinating. Over-marinating can cause the mushrooms to lose their natural taste and become too wet, resulting in a less desirable texture even after grilling.
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Grilling the kabobs: Grill kabobs over medium heat for 3-6 minutes per side until tender and slightly charred
Grilling mushroom kebabs is a straightforward process. Before grilling, it is important to prepare the mushrooms and get them onto skewers. You can use any medium-sized fresh mushrooms, such as cremini, button, portobello, or shiitake. It is recommended to rinse the mushrooms and pat them dry before cutting each mushroom in half so that each piece has half of the mushroom stem. You can then place the mushroom halves into a large bowl and pour in your chosen marinade, ensuring that all the mushrooms are evenly coated.
When it comes to the skewers, it is recommended to use bamboo or wooden skewers, and to soak them in water for at least 15 minutes to prevent them from burning too quickly. You can then thread the mushrooms onto the skewers, twisting them onto the stick rather than just pushing the stick through, which may cause the mushroom to crack. You can also add vegetables such as onions, peppers, or zucchini between the mushrooms to create colourful veggie kebabs.
Once the mushrooms are on the skewers, it's time to grill! Preheat your grill to medium heat and place the skewers on the grill, leaving 3-inch handles at the ends for easier handling. Grill the kebabs for 3-6 minutes on each side, turning them occasionally, until they are tender and slightly charred. The total cooking time will be around 8 to 10 minutes.
Finally, remove the kebabs from the grill and place them on a serving tray. You can sprinkle them with herbs and seasonings, such as thyme, parsley, or lemon zest, and serve them while they're still hot. Enjoy your delicious and juicy mushroom kebabs!
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Frequently asked questions
You can use any variety of mushrooms for kabobs, including button, portobello, shiitake, cremini, and oyster mushrooms.
It is recommended to soak wooden skewers in water for at least 15 minutes before threading the mushrooms to prevent them from burning too quickly. You should also wash the mushrooms before grilling, using a damp towel to wipe them down instead of soaking them in water, which can make them soggy.
You can add vegetables such as onions, peppers, or zucchini between the mushrooms to create colourful veggie kabobs. You can also experiment with different herbs and spices to add flavour.
Grill the mushroom kabobs over medium to medium-high heat for 8 to 15 minutes, turning them every few minutes to ensure even cooking. The mushrooms are done when they are soft and slightly charred.
Yes, you can prepare mushroom kabobs ahead of time and store them in an airtight container in the refrigerator for up to four days. You can also freeze cooked mushrooms for up to three months, but they may have a watery texture when thawed. Reheat grilled mushrooms in the oven or skillet before serving.
