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Fast and tasty
Shish kebab of mushrooms on the grill

Grilled Mushroom Skewers

Season them to your taste and make a delicious appetizer! Grill these mushrooms out at the campsite or at home with the family. They're wonderfully tasty, juicy, and light — perfect alongside kebabs, grilled sausages, or grill-cooked potatoes.

Zhemchuzhinka

Recipe author

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Composition / ingredients

Servings:

Button mushrooms

700

Cherry tomatoes

160

Zucchini

120

Pork fatback (salo)

100

Vegetable oil

Soy sauce

Dry seasoning

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 68 % 13 g

Carbohydrates 16 % 3 g

127 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Prepare the main ingredients. Wash the mushrooms and let them dry for a while, or pat them dry with paper towels. If the mushrooms have very long stems, trim them down a bit, leaving about 1 cm below the cap, or the mushrooms will be awkward to thread onto the skewers. This recipe uses both white and brown (cremini) mushrooms.
Step 2:

Wash the cherry tomatoes and zucchini and pat them dry with a towel as well.

Cut the zucchini into thin rounds, about 3–4 mm thick. Cut the fatback into slices about 3 mm thick as well.
Step 3:

Make the marinade. Pour the vegetable oil and soy sauce into a deep bowl. Add your favorite seasonings and spices. This recipe uses dried garlic, marjoram, nutmeg, dried basil, sweet paprika, ground black pepper, and ground chili (0.25 tsp of each). Add a pinch of salt if needed, though the soy sauce is usually enough. Stir everything together well with a spoon.
Step 4:

Put the mushrooms and cherry tomatoes into a clean plastic bag.
Step 5:

Add the fatback and zucchini pieces to the same bag. Pour in all the marinade and tie the bag shut.
Step 6:

With the bag tied, gently toss everything, kneading lightly with your hands. Do this carefully so you don't crush the mushrooms. Leave everything to marinate in the closed bag for a few minutes — usually just about as long as it takes to get the grill ready.
Step 7:

Light the grill and wait until the wood has burned down to glowing embers.
Step 8:

Thread the mushrooms onto the skewers. This amount of ingredients made 6 large skewers — two with fatback, two with cherry tomatoes, and two with zucchini. Thread them in alternating order: first a mushroom, then a slice of fatback, and so on. On another skewer, alternate mushrooms with cherry tomatoes. On a third, pair mushrooms with zucchini.
Step 9:

Set the skewers over the coals. Grill, turning periodically, until done. Cooking time depends on the amount of coals and how hot they are — usually about 10–15 minutes.
Step 10:

Take the finished mushrooms off the grill and serve.

This appetizer is delicious served hot or cold. If you're also grilling kebabs, cook the meat first, then the mushrooms. Enjoy!
Any oil is good for cooking only up to a certain temperature — its smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature, which oils are best for frying, and which are better avoided altogether, see here.
Keep in mind that soy sauce is quite salty. Cut back on the total salt, or you risk over-salting the dish.
Once you've washed and trimmed the mushrooms, set them on a kitchen towel to soak up the excess liquid. Leave them for 15–20 minutes so all the moisture is absorbed into the cloth. It's important to dry the mushrooms well — if they stay waterlogged, they'll turn out watery.