Barbecued Garlicky Mushroom Kebabs

Course: Side

Cuisine: Vegan

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 307kcal

Author: The Greedy Vegan

Delicious, garlicky mushrooms that make a great addition to any barbecue. Ingredients are listed as: metric ( imperial )

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Metric - US Customary

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

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