Mushroom Kabobs

Mushroom Kabobs

32

"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."

Ingredients

40 m {{adjustedServings}} servings 151 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

32
  1. 40 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 kab...

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 cru...

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...