John Miller
Mushrooms are a great substitute for meat in kebabs because of their meaty texture and high protein and fiber content. When choosing mushrooms for kebabs, it is best to opt for small, evenly sized mushrooms, such as small white mushrooms, cremini, baby bella, or button mushrooms. This ensures consistent cooking and easier skewering. For a juicy texture and a meaty flavor, whole cremini or oyster mushrooms are excellent choices. Portobello mushrooms are also a popular option, but if unavailable, any large, flat mushroom variety can be used. To prevent mushrooms from falling through the grill grates, it is recommended to use skewers and soak them in water beforehand to prevent burning.
| Characteristics | Values |
|---|---|
| Mushroom Types | Baby Portabello, Crimini, Button, Cremini, Oyster, Portabello, White, Baby Bella, Shiitake |
| Marinade | Balsamic Vinegar, Olive Oil, Lemon Juice, Parsley, Sugar, Salt, Pepper, Cayenne Pepper, Garlic, Basil, Oregano, Soy Sauce, Butter, Thyme, Red Wine Vinegar, Sherry Vinegar, Gochujang, Agave, Sesame Oil, BBQ Sauce |
| Other Ingredients | Bamboo/Wooden Skewers, Metal Skewers |
| Preparation | Rinse and pat mushrooms dry, cut in half, place in a bowl with marinade, soak skewers, skewer mushrooms, grill |
| Cooking Time | 3 minutes per side, 5-6 minutes per side, 8-9 minutes, 10-12 minutes, 15-20 minutes |
| Serving | Serve as an appetizer, side dish, or main |
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What You'll Learn
- Best mushrooms for kabobs: small, evenly sized mushrooms, e.g. baby bella, cremini, or white mushrooms
- Marinade ingredients: garlic, olive oil, balsamic vinegar, herbs, and spices
- Soak wooden skewers: in water for at least 15 minutes to prevent burning
- Marinating mushrooms: coat mushrooms in the marinade and refrigerate for 30-45 minutes or up to 8 hours
- Grilling or roasting: cook on a grill over medium-high heat for 3-6 minutes per side, or roast in the oven at 400°F for 15-20 minutes
Best mushrooms for kabobs: small, evenly sized mushrooms, e.g. baby bella, cremini, or white mushrooms
When choosing mushrooms for kabobs, it's best to go for small, evenly sized mushrooms. This ensures that each mushroom cooks at the same rate, so you don't end up with some overcooked and others undercooked. Button mushrooms, also known as baby bella or baby portobello mushrooms, are a great choice as they are small and meaty. Cremini mushrooms, a close cousin of baby bella mushrooms, are another excellent option. They become juicy little flavour bombs when grilled and are a good source of protein and fibre.
White mushrooms, about 1 inch in size, are also a suitable variety for kabobs. If you're looking for something a little different, oyster mushrooms are a good choice, although they are not as fat and juicy as creminis, so you'll need to reduce the heat and turn them more often to prevent them from charring too much.
Portobello mushrooms are larger varieties that can be used to make mushroom burgers or added to other dishes like burgers and omelettes. They can also be used for kabobs, but due to their larger size, they may require a longer marinating time and different cooking technique.
To prepare mushroom kabobs, you can marinate the mushrooms in a variety of flavours, such as garlic herb marinade, soy-garlic butter, or a mixture of balsamic vinegar, olive oil, garlic, oregano, and basil. After marinating, thread the mushrooms onto skewers and grill until tender, usually around 10 to 15 minutes, depending on the mushroom size and heat source.
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Marinade ingredients: garlic, olive oil, balsamic vinegar, herbs, and spices
Mushrooms are a versatile ingredient that can be used in a variety of dishes, including kabobs. When preparing mushrooms for kabobs, it is essential to choose the right type of mushrooms and to create a delicious marinade that will enhance their flavour.
For mushroom kabobs, it is recommended to use meaty mushrooms such as baby portobello, cremini, or button mushrooms. These mushrooms have a heartier texture and can hold up well on the grill.
Now, let's talk about the marinade! A well-crafted marinade can transform your mushroom kabobs into a flavourful masterpiece. Here's a step-by-step guide to creating a mouthwatering marinade with garlic, olive oil, balsamic vinegar, herbs, and spices:
Marinade Ingredients and Preparation:
- Garlic: Start by smashing or mincing your garlic cloves. Garlic is a key ingredient that adds a pungent kick to your marinade.
- Olive Oil: Generously pour olive oil into a large bowl. Olive oil serves as the base of your marinade, ensuring that the mushrooms are coated evenly and locking in moisture during grilling.
- Balsamic Vinegar: Add a generous amount of balsamic vinegar to the olive oil. Balsamic vinegar brings a tangy sweetness to the marinade, creating a flavour profile that is both savoury and slightly acidic.
- Herbs: Toss in some chopped herbs like thyme, oregano, and basil. These herbs contribute to the earthy and aromatic flavours of your marinade.
- Spices: Season your marinade with salt and pepper to taste. You can also add a pinch of red pepper flakes or cayenne pepper for a subtle kick.
Combining and Marinating:
- Combine all the ingredients in a large bowl and whisk vigorously until you achieve a homogeneous mixture. Ensure that the salt is completely dissolved.
- Add the mushrooms to the marinade, ensuring that they are thoroughly coated. You can use a ziplock bag or a large bowl for this step.
- Let the mushrooms marinate for at least 10 minutes, or up to 30-45 minutes for best results. You can even marinate them for a few hours if you want more intense flavours.
Skewering and Grilling:
- After marination, thread the mushrooms onto your skewers. Soak the skewers in water beforehand to prevent them from burning too quickly on the grill.
- Place the mushroom kabobs on a preheated grill over medium-high heat. Grill each side for approximately 3- 6 minutes, turning them occasionally to ensure even cooking.
- Your mushroom kabobs are ready when the mushrooms are tender and slightly charred. Sprinkle some fresh herbs like parsley or thyme over the grilled mushrooms for added flavour and aroma.
Feel free to experiment with additional ingredients, such as soy sauce, lemon juice, or sugar, to create unique flavour profiles. Remember, the key to delicious mushroom kabobs is in the marinade, so take your time, and don't be afraid to get creative!
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Soak wooden skewers: in water for at least 15 minutes to prevent burning
When preparing kabobs, it is important to consider the type of skewer you will be using. Wooden skewers, for example, require some preparation before hitting the grill. Here are some tips and guidelines for soaking wooden skewers to prevent them from burning:
Fully Submerge the Skewers:
Ensure that the wooden skewers are completely immersed in water. This allows the skewers to absorb moisture evenly, reducing the risk of burning. Use a dish or bottle that is large enough to hold the skewers and make sure they are not floating.
Soaking Time:
For wooden skewers, it is recommended to soak them in water for at least 15 minutes. However, longer soaking times are beneficial. Some sources suggest soaking for at least 20 minutes, while others recommend 30 minutes to ensure the skewers are thoroughly saturated. Soaking for longer periods, such as 3 to 4 hours, can also be considered for added moisture and to reduce the risk of charring.
Prevent Warping:
To prevent the wooden skewers from bending or warping during soaking, place a heavy object on top to keep them submerged. This can be a cooling rack, a serving spoon, or any other suitable item.
Drying and Coating:
After soaking, you can let the wooden skewers air-dry slightly while you prepare your ingredients. If desired, you can also coat the skewers with a non-stick cooking spray to prevent the food from sticking to them.
Alternative Soaking Liquids:
While water is the most common liquid for soaking wooden skewers, you can also experiment with other liquids such as wine or juice. Choose a liquid that will complement the flavours of the meat and vegetables you plan to use for your kabobs.
By following these steps and allowing your wooden skewers to soak for at least 15 minutes, you can effectively reduce the risk of burning and create delicious and evenly cooked kabobs.
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Marinating mushrooms: coat mushrooms in the marinade and refrigerate for 30-45 minutes or up to 8 hours
To make delicious mushroom kabobs, it is important to prepare the mushrooms by marinating them before grilling. Here is a step-by-step guide to achieving the best results:
Preparing the Mushrooms:
Firstly, decide on the type of mushroom you would like to use. Baby portobello mushrooms are a popular choice due to their meatier texture compared to buttons or crimini mushrooms. However, any variety of mushroom can be grilled, especially if you have a vegetable grill basket. Small, evenly sized mushrooms, about 1 inch each, are ideal for kabobs. This ensures that each serving has a uniform look and cooks evenly.
Marinating Mushrooms:
After selecting your mushrooms, it's time to coat them in the marinade. Place all the marinade ingredients in a food processor and pulse until smooth. Rinse the mushrooms and pat them dry. Cut each mushroom in half so that each piece has half of the stem. This ensures even cooking and allows the marinade to penetrate the mushroom more effectively.
Place the mushroom halves into a large ziploc bag or a medium bowl. Pour in the marinade, seal the bag, and shake it until all the mushrooms are evenly coated. This step ensures that every mushroom absorbs the flavours in the marinade.
Once the mushrooms are coated, it's important to refrigerate them. Place the marinated mushrooms in the refrigerator for 30-45 minutes. You can also leave them for up to 8 hours for more intense flavour penetration, but be aware that mushrooms absorb quickly, so they will become very flavourful.
Skewering and Grilling:
After marinating, it's time to skewer the mushrooms. Soak bamboo or wooden skewers in water for at least 15 minutes to prevent them from burning too quickly on the grill. Then, skewer the mushrooms snugly onto the skewers. A helpful tip is to twist the mushrooms onto the stick rather than pushing, as this prevents the mushrooms from cracking.
Finally, place the skewered mushrooms on a hot grill. Cook for about 3 minutes per side, or until the mushrooms are soft and slightly charred, ensuring they don't burn. Brush the mushrooms with the remaining marinade throughout the cooking process for added flavour.
By following these steps, you will create juicy and flavourful mushroom kabobs that are perfect as a vegetarian main course or a side dish. Enjoy!
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Grilling or roasting: cook on a grill over medium-high heat for 3-6 minutes per side, or roast in the oven at 400°F for 15-20 minutes
Grilling or roasting mushrooms is a quick and easy way to add flavour and depth to your kabobs. The key to grilling mushrooms is to ensure they are skewered properly and securely, so they don't fall through the grill grates. It is also important to prepare your grill, ensuring it is clean and ready for use. If using a charcoal grill, stack the briquettes in a chimney starter over newspaper, light them, and wait for them to turn grey before dumping them into the grill. If you are using a gas grill, simply turn it on high.
When preparing your mushrooms, it is best to use medium-sized fresh mushrooms, such as cremini or button mushrooms. Baby portobello mushrooms are also a good option, as they are meatier than buttons or crimini. You can also experiment with other varieties, like oyster mushrooms, but be aware that they may require slightly different handling due to their smaller size. To prepare the mushrooms, gently wipe them with a damp paper towel or lint-free cloth. If the mushrooms are larger than 1.5 inches, cut them into halves or quarters to ensure even cooking.
Before grilling, it is recommended to marinate or season your mushrooms. A simple marinade can be made by whisking together balsamic vinegar, olive oil, garlic, herbs, and seasoning. Let the mushrooms sit in this mixture for at least 10-15 minutes, or up to 20 minutes at room temperature, to absorb the flavours. You can also brush the mushrooms with garlic butter or garlic-infused butter for added flavour.
Now, you are ready to grill! Place the mushrooms on the grill, ensuring they are secure and not at risk of falling through the grates. Grill the mushrooms over medium-high heat for 3-6 minutes per side. Keep an eye on them to ensure they do not burn, and turn them occasionally for even cooking. The mushrooms are done when they are soft and slightly charred.
If you prefer to roast your mushrooms, preheat your oven to 400°F. Lightly oil a baking sheet or use a non-stick spray. Prepare your mushrooms as described above, and place them on the baking sheet. Roast them in the oven for 15-20 minutes, until tender. Serve immediately, garnished with parsley if desired.
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Frequently asked questions
Cremini, baby bella, button, portobello, and oyster mushrooms are all great options for kabobs.
It is recommended to marinate the mushrooms before grilling. You can use a variety of ingredients for the marinade, such as balsamic vinegar, olive oil, garlic, herbs, and spices. Soak the wooden skewers in water for at least 15 minutes to prevent them from burning too quickly.
Grill the mushroom kabobs for about 3 minutes on each side or until they are soft and slightly charred.
Yes, you can also make mushroom kabobs in the oven. Thread the mushrooms onto skewers and place them on a baking sheet. Roast them in the oven at medium-high heat for about 15-20 minutes, or until tender.
