If you’re looking to blow your own mind while grilling this summer, these smoky, sweet, umami-packed Grilled Mushroom Kebabs are going to do the trick! My husband, who calls himself “an opportunivore” (meaning he will eat anything he has the opportunity to—ha ha!), loves these and requests them more often than steak. I’m not kidding, they are that good! After a quick marinade and a few minutes on the grill, the mushrooms become so flavorful and tender, even the “where’s the meat?” crowd will be impressed.
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Easy Recipe for Grilled Mushroom Kebabs
When it’s grilling season, I’m always the first to reach for the grilled veggies, and these grilled mushroom kebabs are one of my absolute favorites. The mushrooms soak up an easy homemade, umami-rich marinade made with ingredients including soy sauce, Worcestershire sauce, toasted sesame oil, smoked paprika, and maple syrup for balance. After just 15 minutes of marinating, they’re ready to hit the grill. A hot sear gives them a caramelized edge while the insides stay juicy and tender. These easy grilled mushrooms might start as a side dish, but don’t be surprised when they take center stage. 😉
Smoky Grilled Mushroom Kebabs
Servings 3 servings (2 small skewers each, 4-5 mushrooms)Ingredients
- 8 oz. white mushrooms (halved, $1.88)
- 2 Tbsp soy sauce ($0.10)
- 1 tsp Worcestershire sauce ($0.02)
- 2 Tbsp toasted sesame oil ($0.68*)
- 2 Tbsp olive oil ($0.38)
- 1 tsp smoked paprika ($0.16)
- 2 tsp apple cider vinegar ($0.02)
- ½ Tbsp maple syrup ($0.16)
- sea salt (to taste, $0.02)
- black pepper (to taste (freshly cracked), $0.03)
Instructions
- Gather your ingredients.**
- Clean the mushrooms of any dirt with a clean towel.
- Combine all marinade ingredients (soy sauce, Worcestershire sauce, toasted sesame oil, olive oil, smoked paprika, apple cider vinegar, and maple syrup) in a bowl.
- Cut the mushrooms in half lengthwise.
- Toss the mushrooms in the marinade and marinate for 15 minutes.
- Skewer the mushrooms, reserving any leftover marinade.
- Grill cut side down until tender on a hot grill (our indoor electric grill was set to 500℉), brush with extra marinade, and flip after 5-8 minutes, when the mushrooms have a hard sear on the cut side. Once flipped, grill for a further 3-4 minutes.
- Sprinkle with sea salt and black pepper to taste. You can also top the skewers with freshly cut herbs as garnish, if you have any. Serve and enjoy!
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Equipment
- Medium Bowl
- 6 Skewers
- Grill
Notes
Nutrition
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Gather all of your ingredients: If using wooden skewers, you can also soak them in water while you prepare your ingredients. This will help stop them from catching fire on most grills. Our electric indoor grill didn’t require that step, so I skipped it!
Clean the mushrooms: Use a clean paper towel to wipe away any dirt from 8 oz. of white mushrooms.
Make the marinade: Add 2 Tbsp soy sauce, 1 tsp Worcestershire sauce, 2 Tbsp toasted sesame oil, 2 Tbsp olive oil, 1 tsp smoked paprika, 2 tsp apple cider vinegar, and ½ Tbsp maple syrup to a bowl and whisk to combine.
Slice the mushrooms: Use a knife to slice the cleaned mushrooms in half lengthwise, directly through the stem.
Marinate the mushrooms: Add the sliced mushrooms to the marinade and toss to combine. Let the mushrooms marinate for 15 minutes.
Make the skewers: Add the marinated mushrooms to your skewers (about 4-5 mushrooms per skewer), and reserve any leftover marinade for basting.
Grill the mushrooms: Place the skewers cut side down onto your hot grill (my indoor electric grill was set to 500℉), and brush the mushrooms with the excess marinade. Flip the mushrooms after 5-8 minutes, once they have a hard sear on the cut side and are tender.
Once flipped, grill for a further 3-4 minutes. Sprinkle with salt and pepper to taste. If you have any, top with some freshly cut herbs (I used a little minced parsley). Serve and enjoy!
Recipe Success Tips!
- Wipe the mushrooms clean. I like to use a clean paper towel to remove any dirt from my mushrooms. Don’t rinse them under running water! Mushrooms are absorbent, and we don’t want them to soak up anything other than the delicious flavors from the marinade!
- You can cook these easy grilled mushroom skewers on an indoor or outdoor grill, and on a grill pan on the stovetop. Make sure to soak your wooden skewers in water while you prep the other ingredients if using an outdoor grill to prevent them from burning over the open flame.
- To make this recipe vegetarian and vegan-friendly, be sure to use a vegan Worcestershire sauce. Traditional Worcestershire sauce typically contains anchovies as an ingredient. Alternatively, you can leave it out of the marinade in a pinch!
Serving Suggestions
These smoky grilled mushroom kebabs are made to be part of a full-on summer spread. I love serving them with other veggies like grilled zucchini or grilled cabbage, or even a quick side of stir-fried sugar snap peas for something bright and crunchy.
The grilled mushrooms are also delicious off the skewers and tucked into a warm pita with our crunchy cabbage salad and a drizzle of sesame ginger dressing. Or, for an easy weeknight dinner, try serving them over a bed of coconut rice with your choice of veggie side, or alongside a quick tofu stir-fry. SO good!
Storage & Reheating
You can keep any leftovers, once cool, in an airtight container for up to 2-3 days. You can reheat these smoky grilled mushroom kebabs in the microwave (remove the skewers first!), on the stovetop with a little oil, or back on the grill until warmed through. The leftover mushrooms are also delicious cold, tossed into salads or added to sandwiches or wraps!
I understand your enthusiasm about grilling, but I’d like to see a few different recipes than just grilled dishes and salads. It reminds me of the time a few years ago when Beth was in her slow cooker era. Not all of your readers have the means and space for a grill.
Love your husbands opportunityvore classification. Actually these sound perfect WITH steak–or chicken, or just about anything!