Mushrooms were one of those foods I disliked as a child — I only knew the tinned variety. As an adult I’ve come to love them and now rarely go a week without eating mushrooms at least once. In barbecue season I serve them in many ways: on mini pizzas, in salads, or simply as mushroom kebabs.
Warm mushrooms make a fantastic side dish for almost anything. I often bring a batch when invited to a barbecue — partly because I enjoy sharing food and partly because they’re an excellent dish on their own. They take up little space on the grill and cook in just a few minutes.
Make a large batch if you can — they store well and are useful cold. You can remove them from the skewers and add them to antipasti platters, sandwiches, or salads the next day, or simply snack on them whole. When you add them to cooked dishes, note they only need a few minutes to heat through, so add them at the end.
If you try these, let me know!
Barbecued Garlicky Mushroom Kebabs
The Greedy Vegan
Pin Recipe
Ingredients
- 12 chestnut mushrooms
- 12 button mushrooms
- 125 ml olive oil or oil of your preference
- 20g parsley finely chopped and tightly packed when measured in cups
- 2 cloves garlic
- 1 teaspoon black pepper ground
- ½ teaspoon salt
Instructions
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Choose mushrooms that are roughly the same size so they cook evenly. If sizes vary too much some will burn while others remain undercooked.
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Remove any soil with a kitchen cloth or a mushroom brush. Thread the mushrooms onto skewers — I prefer metal skewers for delicate vegetables because they’re thinner and less likely to snap. If using wooden skewers, soak them in water for about 30 minutes first to prevent them from catching fire on the grill.
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In a blender or small food processor, combine the olive oil, parsley, garlic, black pepper and salt and blend until smooth. Brush the mushrooms on one side with the green marinade, then turn and brush the other side. Chill in the fridge until the barbecue is ready — making them an hour or two ahead works well.
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Grill the skewers over medium heat for 10–15 minutes, watching carefully so they don’t burn. Serve warm, or chill and use later as described above.
Notes
**The salt amount in the marinade is kept low so it won’t draw out too much moisture. After grilling, sprinkle the mushrooms with a generous pinch of sea salt to taste.
Nutrition