Grilled Mushroom Kabobs Recipes

GRILLED MUSHROOM SKEWERS

Steps:

• Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
• Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
• Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
• The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.

GRILLED MUSHROOM KEBABS

Steps:

• Toss 12 ounces trimmed mixed mushrooms with olive oil, salt and pepper. Thread onto 4 skewers, alternating with Peppadew peppers. Grill over medium heat, turning, until tender, 10 to 12 minutes. Grill 4 scallions, then chop and whisk with 3 tablespoons each olive oil and chopped parsley, 2 tablespoons red wine vinegar and 1 tablespoon chopped Peppadews. Drizzle over the kebabs.

GRILLED MUSHROOM KABOBS

Steps:

• Heat grill to medium heat.
• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, mix barbecue sauce, garlic and ginger until blended. Thread mushrooms alternately onto 8 skewers.
• Grill mushrooms 12 min., turning and brushing occasionally with barbecue sauce mixture.
• Drain spaghetti. Serve with mushrooms.