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Mushroom on skewers

Skewers are super simple and always look good on a braai. Mushrooms are particularly suited to skewers and because they are so versatile, you can combine them with any other vegetables you have in your fridge at the time (just make sure you chop the veggies up in bite-sized pieces). Brush your choice of mushrooms and veggies, mushrooms and beef and mushrooms and haloumi cheese lightly olive oil, thread onto skewers and cook on the braai.

If you want to put a little more thought into it and create some taste variations, thread the mushrooms and haloumi blocks onto rosemary sprigs, interleaf mushrooms with sage leaves or oreganum and for a robust version interleaf mushrooms and beef with bay leaves.  The fresh herbs not only add some style to the skewers but also some terrific taste to the individual dishes.


For 4

You will need...

  • 1 kg Whole white button mushrooms
  • 0.5 cup(s) Teriyaki Sauce
  • 500 g Beef cubes
  • 12 Wooden skewers, soaked for at least ½ an hour before cooking

Mushroom on skewers Method

  1. Using a locking-type storage bag, marinate your mushrooms and beef in the teriyaki sauce for at least 3 hours. Turning occasionally.
  2. Thread the mushrooms and beef onto the skewers and place on the braai.
  3. Grill for about 10 minutes until mushrooms are tender with nice dark grill lines and the beef is cooked to taste.
  4. Serve hot and enjoy!                                                                                                                                                                                                                                                                                                                                                                                                                                         Tip: If you’d like the vegetarian option, exclude the beef and double up on the quantity of mushrooms.  The teriyaki sauce gives the mushrooms an even stronger meaty flavour without the beef!
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