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Mushroom Kabobs

Mushroom Kabobs

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Bob Cody

Bob Cody

This is a wonderful kabob for fall grilling, when all the mushrooms are fruiting. With more types of mushrooms available in the grocery store, you can now make these year round using an assortment of button, portabello, shitaake, and crimini mushrooms.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for medium heat.
  2. Thread mushrooms and peppers alternately on skewers.
  3. In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper. Brush mushrooms and peppers with this flavored oil.
  4. Brush grate with oil, and place kabobs on the grill. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.
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Reviews

Caroline C
37

Caroline C

4/10/2005

These were wonderful! I used an orange bell pepper instead of green (I find the green ones a little bitter), chestnut and button mushrooms, and also an onion cut into wedges. I marinated the kabobs overnight, and they were SO flavorsome! I really recommend using fresh herbs with this - the flavors compliment the veggies so well. Thanks so much, Bob!

Dr. Cyndi
33

Dr. Cyndi

2/10/2008

Wow! I made this last night and it was awesome. I used shrooms, a red and yellow bell pepper, and sweet onion. For the marinade I used dried thyme and rosemary using 1/2 the amounts and I crushed it between my palms. I increased the garlic to 4 cloves. I mixed the marinade and poured it over my veggies and let them marinade for several hours, stirring occasionally. Then I skewered the veggies & grilled them on med. heat. I was tired of the typical Italian type dressing marinade for veggies & I will definitely do this again. Don't let the smell of the marinade fool you, the marinade is great!

Amy Wugs
21

Amy Wugs

3/27/2004

The marinade was very good in a subtle way. Although I used fresh lemon juice, portebello mushrooms and added steak to the kabobs. They were delicious, the entire family ate them up! I would suggest if you are going to add steak or chicken to make more of the marinade.

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