• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Greedy Vegan
  • Home
  • Recipes
  • Breakfast
  • Main Dishes
  • Sides
menu icon
go to homepage
  • Home
  • Recipes
  • Breakfast
  • Main Dishes
  • Sides
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Breakfast
    • Main Dishes
    • Sides
    • Pinterest
    • Twitter
  • ×
    Home » Sides & Appetizers

    Barbecued Garlicky Mushroom Kebabs

    Published: Jul 19, 2015 · Modified: Jan 3, 2019 by Gloria - The Greedy Vegan · This post may contain affiliate links · Leave a Comment

    Pin140
    Reddit
    Yum105
    Share
    Share
    Share11
    Tweet
    Email
    WhatsApp
    256 Shares
    Jump to Recipe Print Recipe

    Mushrooms are one of those things I hated as child - mainly because I only knew the tinned version. Now in my adult life I love them so much I don't go a week without eating them at least once. Especially when it is barbecue season I love dishing them up in anything ranging from mini pizza to salads and even on their own as mushroom kebabs.

    Barbecued Garlicky Mushroom Kebabs

    They are great when served warm as side dish next to anything. I tend to bring a lot of them with me when I am invited to a barbecue. Partly because I love to share food and partly because it is a lovely dish on it's own when you have enough of them and they take up so very little space on the grill and are done in a matter of minutes.

    Barbecued Garlicky Mushroom Kebabs

    I can strongly recommend making a big batch of them because you can take them off the skewers and serve them cold the following days and add the to anything you like. You can slice them up as nice additions to antipasti plates, put them in sandwiches or add them to salads. Or you might as well just keep them whole and snack on them. Just keep in mind that when you use them in cooked dishes it is enough to add them in the last few minutes since they only need to be heated.

    If you try these, let me know! 

    Barbecued Garlicky Mushroom Kebabs

    Barbecued Garlicky Mushroom Kebabs

    Barbecued Garlicky Mushroom Kebabs

    The Greedy Vegan
    Delicious, garlicky mushrooms that make a great addition to any barbecue. Ingredients are listed as: metric ( imperial )
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Side
    Cuisine Vegan
    Servings 4
    Calories 307 kcal

    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
    Prevent your screen from going dark

    Instructions
     

    • Choose mushrooms that have about the same size. This is not just for looks but also to make sure they are evenly cooked. If they differ too much in size you will end up with some who are burnt while others are still not cooked.

    • Remove any soil with a kitchen cloth or mushroom brush if you have one. Carefully thread them onto skewers. I prefer metal skewers for mushrooms and delicate vegetables. They are thinner and cause less breaking. If you use wooden skewers you have to soak them in water for about half an hour before you poke them through your mushroom caps. Soaking the wooden sticks prevents the skewers catching fire while you barbecue your mushrooms.

    • In a blender or small food processor combine the rest of the ingredients and blend at high speed. Brush the mushrooms from one side with the green marinade. Turn them and brush the other side. Let them sit in the fridge until the barbeque is ready. I usually make them about an hour or two ahead.

    • In a blender or small food processor combine the rest of the ingredients and blend at high speed. Brush the mushrooms from one side with the green marinade. Turn them and brush the other side. Let them sit in the fridge until the barbeque is ready. I usually make them about an hour or two ahead.
    • Barbecue the skewers over medium heat for 10-15 minutes. Keep an eye on them.

    Notes

    *I used to pour the marinade into a plastic bag and let the mushrooms soak in it. This however causes a huge mess when you attach them to the skewer, wastes a bag and in the end makes no real difference. They marinade just as well this way.
    **The salt in the marinade is kept on a low so it doesn’t drain the water out of the mushrooms. When you are done barbecuing them sprinkle your mushrooms with a generous amount of sea salt.

    Nutrition

    Nutrition Facts
    Barbecued Garlicky Mushroom Kebabs
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    307
    % Daily Value*
    Fat
     
    31
    g
    48
    %
    Saturated Fat
     
    4
    g
    25
    %
    Sodium
     
    301
    mg
    13
    %
    Potassium
     
    487
    mg
    14
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    420
    IU
    8
    %
    Vitamin C
     
    8.4
    mg
    10
    %
    Calcium
     
    20
    mg
    2
    %
    Iron
     
    1.1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

     

    Related

    Pin140
    Reddit
    Yum105
    Share
    Share
    Share11
    Tweet
    Email
    WhatsApp
    256 Shares

    More Sides & Appetizers

    • Home Made Focaccia with Garlic and Herbs
    • Rustic Raisin Bread
    • Hearty Potato and Mustard Soup
    • How to Roast Red Peppers in the Oven

    Reader Interactions

    Leave a ReplyCancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar




    Popular Posts

    Watermelon Lemonade Without Added SugarWatermelon Lemonade Without Added Sugar
    How to Freeze AvocadosHow to Freeze Avocados
    Perfect Crispy Sweet Potato FriesPerfect Crispy Sweet Potato Fries
    Carrot Soup with Ginger and TurmericCarrot Soup with Ginger and Turmeric
    Grilled Zucchini Ribbons with Sriracha MarinadeGrilled Zucchini Ribbons with Sriracha Marinade
    How to Pick ElderberriesHow to Pick Elderberries
    Peanut Butter and Jelly SmoothiePeanut Butter and Jelly Smoothie
    How to Grow Succulents From SeedHow to Grow Succulents From Seed

    Also on the Blog

    Beetroot Hummus

    Cinnamon Oatmeal Pancakes with Cranberry and Raspberry Compote

    Elderflower Granita With Honeydew Melon

    Olio Santo - Italian Chilli Oil

    Footer

    ↑ back to top

      FOLLOW

      • X/Twitter
      • Pinterest
      • Facebook
      • Instagram

      RECIPES

      • Breakfast
      • Main Dishes
      • Desserts
      • Drinks

      INFO

      • About TGV
      • Work with me
      • Privacy Policy
      • Terms & Conditions
      • Disclaimers

      When you buy something through my links, I get a small commission from Amazon. It helps me keep this site running and share more helpful content with you. Thank you for your support! 😊

      Copyright © 2023 - The Greedy Vegan

      Related