Mixed Mushroom Braai

Here's a tasty braai option for all different types of mushrooms to try.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Braai, Culinary Collection
Cuisine South African
Servings 6


Buttom Mushrooms

  • 500 g 100g Baby button mushrooms

  • 1 cup 2 tbsp olive oil
  • 1 tbsp 1 tbsp dried mixed herbs chopped
  • 300 g 1 tbsp lemon juice
  • 300 g Zest of one lemon
  • 250 g Salt and pepper

Portabello mushrooms

  • 4 tbsp 200g Portabellini mushrooms divided
  • 3 tbsp 200g Portabello mushrooms divided
  • 1 tsp chilli flakes
  • 1 tsp dried oregano
  • Salt and pepper
  • 4 tbsp olive oil
  • 1 tsp smoked paprika

White button mushrooms

  • 100g White button mushrooms

  • 100g Portabellini mushrooms
  • 3 bell peppers (red, yellow and green)
  • 2 tbsp olive oil
  • Salt and pepper

Grilled Peppers

  • 450g assorted bell peppers

  • 1 tbsp olive oil
  • Salt and pepper

Tomato & Onion Gravy

  • 2 tbsp olive oil
  • 2 red onions halved and sliced
  • 1 tin chopped tomatoes
  • 500 g very ripe tomatoes (can be a mix)
  • 2 tsp Worcestershire sauce
  • ¼ cup fresh herbs, parsley, oregano and thyme work well chopped
  • 2 tsp brown sugar
  • 1 tsp salt
  • freshly ground black pepper to taste



  • Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.

Baby button kebabs

  • In a bowl combine the baby button mushrooms along with the olive oil, the dried mixed herbs, lemon juice, lemon zest, salt and pepper.
  • Toss well to coat and allow to marinade for about 30 minutes.
  • Thread 4 to 5 baby buttons onto small skewers. Braai them on medium hot heat for 7 to 10 min.

Grilled whole portabellos and portabellinis

  • In a large bowl combine the olive oil, chilli flakes, oregano, paprika, salt and pepper. Toss to coat well.
  • Braai mushrooms top down to start, then flip after 5 to 7 min and continue to cook until the mushrooms are just becoming tender.

Grilled white button and portabellini kebabs

  • Cut the bell peppers into 3 cm square pieces.
    On a long kebab stick alternate between white buttons, portebellinis and bell peppers.
  • With a pastry brush, generously brush each kebab with olive oil. Season with salt and pepper.
  • Cook on the braai, turning the kebabs a quarter turn every 2 to 3 min.
    Cook until the mushrooms begin to get tender and the peppers begin to pick up color on their edges.

Braaied peppers

  • Brush the peppers with olive oil and season with salt and pepper. Place on a hot braai and cook until the peppers are slightly blistered on all sides.

For the tomato and onion gravy

  • Heat the olive oil in a medium saucepan and fry the onions until tender.
  • Add all the ingredients to the pot and allow the sauce to simmer for at least an hour.
  • Place all components on a board and serve with a side salad, fresh bread or pap.
Keyword braai