Emma Wilson
Shish kabobs are a delicious and easy way to cook mushrooms. They can be made in a variety of ways and are perfect for summer barbeques, cookouts, and picnics. To make mushroom shish kabobs, you'll need to start by cleaning and preparing your mushrooms and other ingredients. You can then choose to marinate, season, or baste your mushrooms before grilling them. Finally, you'll thread the mushrooms onto skewers and cook them on a grill or in the oven.
| Characteristics | Values |
|---|---|
| Cleaning mushrooms | Wipe with a damp paper towel or lint-free cloth. Do not rinse under water as they will absorb moisture. |
| Cutting mushrooms | Leave whole if 1.5" or smaller. Cut in half if larger than 1.5". Cut into quarters if larger than 2.5". |
| Marinade ingredients | Olive oil, lemon juice, soy sauce, herbs, spices, sugar, salt, pepper, garlic, vinegar |
| Marinating mushrooms | Place mushrooms in a bowl or bag with marinade. Shake to coat. Marinate for 20 mins-45 mins at room temperature. |
| Skewers | Soak wooden skewers in water for at least 15 minutes to prevent burning. |
| Skewering mushrooms | Thread mushrooms onto skewers, twisting to prevent cracking. Leave 3-inch handles for easier handling. |
| Grilling | Grill for 3-5 minutes per side, or until soft and slightly charred. Brush with butter or oil and herbs while cooking. |
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What You'll Learn
Cleaning and preparing mushrooms
Firstly, it is important to clean your mushrooms before preparing them for shish kabobs. Mushrooms have a porous texture, so they should not be rinsed directly under water. Instead, gently wipe each mushroom with a damp paper towel or a lint-free cloth to remove any dirt or debris. This way, you avoid the mushrooms absorbing too much moisture, which can ruin their texture and flavour.
Once your mushrooms are clean, it's time to start preparing them for the shish kabobs. The size of your mushroom pieces will depend on the overall size of the mushrooms you have purchased. As a general rule, if your mushrooms are 1.5 inches or smaller, you can leave them whole. If they are larger than 1.5 inches, cut them into halves or quarters, depending on their size. Aim for bite-sized pieces that will fit nicely on the skewers. Remember, mushrooms shrink slightly when grilled, so don't cut them too small.
When cutting the mushrooms, it is recommended to include half of the stem with each piece. This helps keep the mushrooms intact during the grilling process and provides a nice texture when eating. Place the cut mushrooms into a large bowl or a ziplock bag to prepare for marinating.
Before placing the mushrooms on the skewers, it is important to soak the skewers in water for at least 15 minutes. This prevents them from burning too quickly on the grill. While the skewers are soaking, you can prepare your marinade. A simple marinade can be made with olive oil, lemon juice, garlic, balsamic vinegar, salt, pepper, and herbs like parsley or thyme. Place the mushrooms in the marinade and ensure they are evenly coated. Refrigerate and marinate the mushrooms for at least 20 minutes to allow them to absorb the flavours.
Now you are ready to assemble your shish kabobs! Skewer the mushrooms snugly onto the soaked bamboo or wooden skewers. When threading the mushrooms, try twisting them onto the skewer rather than pushing, as this helps prevent the mushrooms from cracking. Leave a 3-inch handle at the end of each skewer for easier handling when grilling.
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Marinades and seasoning
Once cleaned, cut your mushrooms into bite-sized pieces. If they are 1.5 inches or smaller, you can leave them whole. If they are larger than 1.5 inches, cut them in half, and if they are larger than 2.5 inches, cut them into quarters.
Now, it's time to make your marinade. You can use a variety of ingredients to create a flavoursome marinade. Here are some ideas for marinade combinations:
- Olive oil, lemon juice, a handful of parsley, sugar, salt, pepper, cayenne pepper, garlic cloves, and balsamic vinegar.
- Olive oil, Worcestershire sauce, soy sauce, lemon juice, Dijon mustard, garlic, brown sugar, and pepper.
- Soy-garlic butter, thyme, parsley, and lemon zest.
- Balsamic vinegar and pantry herbs.
Place your mushrooms into a large bowl or a ziplock bag. Pour in your chosen marinade and ensure that all the mushrooms are evenly coated. Refrigerate and allow the mushrooms to marinate for at least 20 minutes at room temperature or 30-45 minutes in the fridge for better results. If you are marinating meat or poultry alongside your mushrooms, allow at least an hour or preferably leave it overnight for a more intense flavour.
After marinating, it's time to thread the mushrooms onto your skewers. If using wooden skewers, remember to soak them in water for at least 15 minutes beforehand to prevent them from burning too quickly on the grill. Skewer the mushrooms snugly, twisting them onto the stick rather than pushing them through to prevent cracking.
Finally, it's time to cook your shish kabob mushrooms. Place them on a hot grill for around 3 minutes per side, or until they are soft and slightly charred. Alternatively, cook them in the oven or serve them raw as a refreshing side dish or appetizer. Enjoy your delicious and flavourful shish kabob mushrooms!
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Chopping and skewering
To start preparing your mushroom shish kabobs, you'll first want to clean your mushrooms. Mushrooms should be gently wiped with a damp paper towel or lint-free cloth. Avoid rinsing them directly under water, as they will absorb the moisture.
Next, you'll want to cut your mushrooms into bite-sized pieces. If your mushrooms are larger than 1.5 inches, cut them into halves or quarters. If they are smaller than 1.5 inches, you can leave them whole. Remember to cut your vegetables and meats into similar-sized pieces for even cooking.
Once your mushrooms and other ingredients are chopped, it's time to skewer them. You can use bamboo or wooden skewers. Soak the skewers in water for at least 15 minutes to prevent them from burning too quickly on the grill. When threading the mushrooms onto the skewers, twist them onto the stick rather than pushing directly through to prevent cracking. Leave a 3-inch handle at the end of each skewer for easier handling. Aim for 7 to 8 mushrooms per skewer, depending on their size.
If you plan to marinate your mushrooms, it's best to do so before skewering. However, if you prefer to season or baste your kebabs, it's easier to do so after skewering.
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Grilling techniques
Clean your grill
Make sure your grill is clean by brushing down the grates.
Prepare your mushrooms
Clean your mushrooms by gently wiping them with a damp paper towel or a lint-free cloth. Do not rinse them directly under water, as they will absorb the moisture. Cut each mushroom to bite-sized pieces. If your mushroom is 1.5" or smaller, leave it whole. If it's larger than 1.5", cut it in half. If it's larger than 2.5", cut it into quarters.
Prepare your skewers
Place your skewers in a baking dish and cover them with water. It's important to soak the skewers for at least 15 minutes to prevent them from burning too quickly on the grill.
Prepare your marinade
Prepare your marinade by mixing together ingredients such as olive oil, lemon juice, herbs, and spices. Place your mushrooms into a large bowl or a ziplock bag and pour in the marinade. Shake until the mushrooms are evenly coated. Refrigerate and marinate for 20 minutes to 45 minutes.
Assemble your shish kabobs
Skewer the mushrooms snugly onto the skewers. It's easier to thread the mushrooms if they are slightly twisted while being pushed onto the skewer. Leave 3-inch handles at the ends of the skewers for easier handling.
Grill your shish kabobs
Place the skewers on the grill and cook for about 3 minutes per side, or until the mushrooms are soft and slightly charred. For a charcoal grill, stack briquettes in a chimney grill starter over wads of newspaper. Light the briquettes from the bottom and wait for them to turn grey before dumping them into the bottom half of the grill. For a gas grill, simply turn it on high.
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Serving suggestions
Shish kabob mushrooms are a delicious treat and can be served in a variety of ways. They can be served as a side dish, a healthy main course, or an appetizer.
If you are serving them as a side, consider grilling Portabella caps and serving them alongside a juicy steak. You could also try grilling the mushroom caps and serving them with a spinach salad, as a refreshing and healthy option. Alternatively, for a more indulgent side, grill the mushroom caps and serve them with melted cheese and a slice of tomato on a kaiser roll with a little mayonnaise.
For a main course, shish kabob mushrooms can be served with grilled steak, chicken, or other meats. Try grilling steak and mushroom shish kabobs, or create a vegetable basket for the grill with marinated steak and mushroom skewers. You could also serve the shish kabob mushrooms with brown rice or pita bread.
As an appetizer, these mushrooms are a great option for summer events, cookouts, and picnics. They can be served as a standalone dish or alongside other grilled vegetables.
Shish kabob mushrooms are a versatile dish that can be adapted to suit your taste and the occasion. They are a great way to utilize any extra vegetables or meat you have leftover and create a colourful and tasty dish.
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