Emma Wilson
Grilled mushroom skewers are a delicious treat and a great way to enjoy mushrooms as a snack or side dish. They can be made with a variety of mushrooms, such as baby portobello, cremini, or button mushrooms, and are usually marinated in a mixture of herbs and spices before grilling. The key to successful mushroom skewers is to ensure that the mushrooms are securely threaded onto the skewers and that the skewers themselves are soaked beforehand to prevent burning. With a few simple steps, you can create juicy, flavourful mushroom skewers that are perfect for any occasion.
| Characteristics | Values |
|---|---|
| Mushroom types | Baby portobello, crimini, button, cremini, oyster, portabella |
| Marinade ingredients | Olive oil, lemon juice, parsley, sugar, salt, pepper, cayenne pepper, garlic, balsamic vinegar, oregano, basil, thyme, soy sauce, butter |
| Marinade method | Pulse ingredients in a food processor, place mushrooms in a bag or bowl and pour in marinade, or whisk ingredients in a bowl and stir in mushrooms |
| Marinade time | 20 minutes at room temperature, 30-45 minutes in the refrigerator, or 10-15 minutes at room temperature |
| Skewer type | Metal or bamboo/wooden skewers |
| Skewer preparation | Soak in water for 15-20 minutes |
| Skewering method | Twist mushrooms onto the skewer to prevent cracking |
| Cooking method | Grill, oven, or hot griddle pan/cast-iron skillet |
| Cooking time | 3 minutes per side on the grill, 8-9 minutes total with turning every 2 minutes, 15-20 minutes in the oven, or 5-6 minutes per side on a griddle pan/skillet |
| Serving suggestions | Appetizer, side dish, or main meal; serve with grilled bread, grilled meats, fish, or roasted vegetables |
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What You'll Learn
Soaking the skewers
Firstly, prepare a baking dish or a similar container that is large enough to hold the skewers. Fill it with water, completely submerging the skewers. It is recommended to soak the skewers for at least 15 minutes, and longer if possible. For example, if you are using wooden skewers, consider soaking them for about 20 minutes. This will ensure that your skewers don't burn on the grill.
While the skewers are soaking, you can prepare the mushrooms and any other ingredients you plan to use. Clean and cut the mushrooms to the desired size. If you are using a marinade, prepare it and let the mushrooms soak up the flavours. The type of marinade and ingredients used will determine the soaking time for the mushrooms. For example, a simple balsamic vinegar and olive oil marinade might only need 10-15 minutes of soaking time, while a more complex marinade with soy sauce, garlic, and butter may require a longer marination period.
If you are using metal skewers, they typically do not require soaking like their wooden counterparts. However, it is still important to prepare them properly. Make sure they are clean and ready for threading the mushrooms. Metal skewers will get very hot on the grill, so it is recommended to leave 3-inch handles at the ends for easier handling.
Once the soaking time has passed for both the wooden skewers and mushroom ingredients, you can begin threading the mushrooms onto the skewers. Snugly thread the mushrooms onto the skewers, twisting them onto the stick rather than just pushing the stick through, as this can cause the mushrooms to crack. Fill each skewer with 7 to 8 mushrooms, or adjust the quantity based on your preference and the size of the mushrooms.
By following these steps for soaking the skewers, you can ensure that your mushroom skewers turn out perfectly. Whether you're using bamboo, wooden, or metal skewers, proper preparation is key to avoiding burning and creating a delicious dish.
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Preparing the mushrooms
Once you've prepared your mushrooms, it's time to marinate them. A simple marinade of olive oil, lemon juice, garlic, balsamic vinegar, herbs, and spices can add a burst of flavour to your mushrooms. Place the mushrooms in a bowl or ziplock bag, pour in your marinade, and ensure they're evenly coated. Let the mushrooms sit for at least 15 minutes, or longer if you want a more intense flavour. You can also experiment with different marinades, such as a soy-garlic butter or a balsamic garlic blend.
Before skewering the mushrooms, it's important to soak the skewers themselves. Use bamboo or wooden skewers, and soak them in water for at least 15 minutes to prevent them from burning too quickly on the grill. If you're using metal skewers, you can skip this step.
Now, it's time to assemble your skewers. Thread the mushrooms onto the soaked skewers, twisting them gently to ensure they stay intact. Aim for about 7 to 8 mushrooms per skewer, leaving a 3-inch handle at the end for easier handling. If you're grilling larger mushroom varieties, try slicing them into 1-inch-thick pieces before skewering.
Finally, your mushrooms are ready for the grill! Preheat your grill to medium-high heat, and cook the skewers for about 3 minutes per side, rotating them occasionally to ensure even cooking. Brush your mushrooms with butter, oil, or additional marinade as they cook for extra flavour. Your mushrooms are done when they're soft and slightly charred. Remove them from the grill, and cover them with foil to keep them warm until serving.
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Making the marinade
Before you begin skewering your mushrooms, it's important to prepare a marinade to infuse your mushrooms with flavour. There are many different marinade recipes, but a simple and popular option is a balsamic marinade. To make this, you'll need balsamic vinegar, olive oil, garlic, and herbs such as oregano, basil, or parsley. You can also add salt, pepper, and a sweetener like sugar or honey to taste. Whisk these ingredients together in a large bowl.
If you're looking for something a little more complex, you can try a soy-garlic butter marinade. Melt some butter in a saucepan over medium heat, add garlic and cook until softened, then stir in soy sauce. Alternatively, you can use a food processor to blend your marinade ingredients until smooth. A food processor is a good option if you're working with a lot of fresh ingredients, like garlic cloves, or want to include thicker liquids like olive oil.
Once your marinade is ready, it's important to let your mushrooms sit and soak up the flavours. Give the mushrooms at least 20 minutes at room temperature to marinate, or marinate them in the fridge overnight for a more robust flavour.
After your mushrooms have finished marinating, they're ready to be skewered and grilled!
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Threading the mushrooms
Prepare the Mushrooms:
Before threading, it's essential to prepare the mushrooms properly. Start by rinsing the mushrooms and patting them dry with a clean cloth or paper towel. This ensures that any dirt or residue is removed, providing a clean surface for the skewering.
Cut the Mushrooms:
Next, cut the mushrooms into the desired size. Smaller mushrooms, around 1.5 inches or less, can be left whole. For larger mushrooms, cut them into halves or quarters to ensure even cooking. Each piece should have a portion of the stem attached, providing a natural base for skewering.
Skewering Technique:
Now, it's time to start threading the mushrooms onto your skewers. You can use bamboo or wooden skewers, which should be soaked in water for at least 15 minutes to prevent them from burning too quickly. Metal skewers can also be used without soaking.
Gently hold a mushroom piece and carefully insert the skewer through the centre, twisting the mushroom onto the stick. Avoid pushing the stick forcefully, as this may cause the mushroom to crack or break. Continue adding mushrooms to the skewer, leaving a small gap between each piece to allow for even cooking. Aim for around 7 to 8 mushrooms per skewer, depending on their size.
Grilling or Baking:
Once the mushrooms are securely threaded, it's time to cook them. If grilling, preheat your grill to medium-high heat and place the skewers on the grill grates, ensuring they don't fall through. Grill for about 3 minutes on each side, rotating the skewers occasionally to achieve even charring. The mushrooms are done when they are soft.
Alternatively, you can bake the mushroom skewers in the oven. Place them on a prepared baking sheet and roast at medium-high heat for approximately 15-20 minutes, or until tender.
Serving Suggestions:
Mushroom skewers are versatile and can be served as a delicious appetizer, side dish, or even a vegetarian main course. They pair well with grilled bread, meats, or fish. For a flavour boost, brush the mushrooms with butter, oil, or a marinade of your choice during cooking. Sprinkle with herbs, spices, or lemon zest before serving to enhance the flavour further.
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Cooking the skewers
Before cooking your mushroom skewers, ensure your grill is clean by brushing down the grates. If you are using a gas grill, turn it on high. If you are using charcoal, stack briquettes in a chimney grill starter over wads of newspaper. Light the briquettes from the bottom and wait for them to turn grey, which should take around 10 minutes. Once they have, dump them into the bottom half of the grill.
If you are using wooden skewers, make sure you soak them in water for at least 15 minutes before grilling. This will prevent them from burning too quickly. If you are using metal skewers, you can skip this step.
Place the skewered mushrooms on the grill, ensuring the handles are resting on or just off the edge for easier handling. Cook for around 3 minutes on each side, rotating the skewers regularly and brushing with butter or marinade after each turn. The mushrooms are done when they are soft.
If you are using a charcoal grill, you may need to cook the mushrooms for longer, around 5-6 minutes on each side. If you are using a hot griddle pan or cast-iron skillet, cook times will also vary.
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Frequently asked questions
Rinse your mushrooms and pat them dry. If your mushrooms are larger than 1.5 inches, cut them into halves or quarters. If you're using Portabella mushrooms, slice them 1 inch thick.
If you're using wooden skewers, soak them in water for at least 15 minutes. This will prevent them from burning too quickly on the grill. If you're using metal skewers, you can skip this step.
Thread the mushrooms onto the skewers snugly, twisting them onto the stick rather than pushing the stick through to prevent cracking. Leave a 3-inch handle at the end of each skewer for easier handling.
