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Mushroom kebabsFeatured

Enjoy these kebabs on any braai table as a vegetarian option, side dish or to fill your plate without the need for more meat. Braaiing mushrooms over the coals brings out the natural flavours and they are ready in no time at all.


For 5

You will need...

  • 400 g mixed mushrooms of your choice, like brown, portabellini or button
  • 12 kebab sticks (see tip)
  • 60 ml olive or avocado oil
  • fresh thyme leaves or a large pinch of Chinese five spice
  • juice of 1 lemon
  • black pepper to taste
  • extra fresh thyme sprigs to serve

Mushroom kebabs Method

  1. Quarter or halve the mushrooms, making sure they are in more or less even-sized pieces so that they cook evenly and don’t need to be grilled for too long. Thread about 4 mushroom pieces onto each kebab stick.
  2. Mix the rest of the ingredients together and season with pepper. Remember that no salt is needed as mushrooms have a natural salty flavour.
  3. Brush the oil mixture over the kebabs until well coated.
  4. Braai kebabs over medium coals for 5-10 minutes or until just cooked. Turn once or twice to ensure that the mushrooms cook evenly and brush with more of the oil mixture.
  5. Sprinkle with extra thyme and serve as part of a meal with your favourite salad or side dishes.
  6. Tips: Soak wooden kebab sticks in cold water for about 20 minutes before using to prevent them from burning over the coals. Substitute the oil with lemon-flavoured avocado oil for an extra lemony flavour. The kebabs can also be pan-fried in a large frying pan over a medium heat until golden brown and cooked through.
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