If you like mushrooms and different mushroom dishes, then you will definitely love these BBQ grilled mushroom skewers. They come out tender and juicy, with a beautiful golden brown color and a rich smoky flavor from the charcoal.
I have made these mushroom skewers many times on a gas stove and in an air fryer, but nothing can beat the natural smoky flavor of charcoal. That BBQ taste makes a big difference and gives a real grilled feel.
This appetizer also gives a premium look and flavor. Whenever you plan camping or outdoor grilling, this BBQ mushroom recipe should be on your top menu.
About BBQ Grilled Mushroom Skewers
These grilled mushroom skewers have an Indian-style marination with great flavor and texture, but they are loved all over the world. You can easily adjust the spices or swap them with your favorite seasonings. I have explained everything clearly in the ingredient section below.
This recipe is also great for gluten-free and vegan diets. You just need to replace butter with olive oil, and it works perfectly.
If you do not want to use charcoal, you can still make this recipe on a gas stove or in an air fryer. Both methods work well, with only a slight difference in smoky flavor.
With these grilled mushrooms, you can also make a delicious pizza topping or use them in a juicy wrap for breakfast or lunch.
You can enjoy this appetizer in many ways and on many occasions. In my culture, it is often served at weddings, get-togethers, and family dinner parties.
I especially love making it on a rainy evening, when there is a light drizzle outside and I set up my BBQ in the house gallery.
BBQ Grilled Mushroom Skewers Ingredients
- Mushrooms: For this recipe, I use button mushrooms, but you can use any type you like. Try to pick medium-sized mushrooms and thread them from the center. No need to cut them.
- Extra veggies: I use bell pepper, onion, and tomato on the skewers. You can add more vegetables if you like. Just keep the size similar for even cooking.
- Yoghurt: I use fresh yoghurt to help the spices coat well and stick properly. Do not use too much, or the mix can become too watery.
- Ginger garlic paste: I use store-bought ginger garlic paste to save time. You can also use ginger and garlic powder if that is what you have.
- Vinegar: I add white vinegar for a light tang that lifts the flavor. You can replace it with fresh lemon juice if you prefer.
- Paprika: I use paprika for mild heat and color. If you like it spicier, you can add a little red chili powder.
- Spices: I use salt, turmeric, garam masala, cumin, black pepper, and coriander powder. You can adjust the spices based on your taste.
- Kasuri methi (fenugreek leaves): I add a little kasuri methi for that classic Indian flavor. It is optional, but it adds a nice aroma.
- Butter: I brush butter while cooking to keep the mushrooms juicy. If you want a vegan option, you can use olive oil instead.
How to Make BBQ Grilled Mushroom Skewers
1. Cut the onion, tomato, and bell pepper into pieces similar in size to the mushrooms so they cook evenly on the skewers.
2. Take a mixing bowl and add mushrooms, chopped onion, tomato, and bell pepper. Add yoghurt, ginger garlic paste, vinegar, butter, all the spices, kasuri methi, and salt. Mix gently until everything is well coated. Cover and refrigerate for about 30 minutes.
3. You can cook this on charcoal for a deep smoky flavor or on a gas stove over low to medium heat. Charcoal gives a more authentic BBQ taste, but both methods work well.
4. Thread the mushrooms and vegetables onto skewers, placing onion pieces at the start and end to hold everything in place.
5. I use tamarind wood charcoal (imli koyla), which is one of the best charcoals for BBQ and gives a rich smoky flavor. Place the skewers on a grill over hot charcoal and cook evenly, turning them from time to time so all sides are nicely grilled.
6. Brush butter while cooking to keep the mushrooms juicy and flavorful.
7. Once done, remove from heat. Your BBQ grilled mushroom skewers are ready to serve. Add sliced onions or your favorite chutney before serving if you like.
Expert Tips To Make Perfect Mushroom Skewers
- Use medium-sized mushrooms so they stay juicy and do not shrink too much while cooking. But if you have big size mushroom cut and split 2 part thread skewers horizontally.
- Do not over-marinate, as mushrooms release water and can become soggy. So, my recommendation 15 mins is enough.
- Thread mushrooms from the center so they hold well and do not fall while grilling.
- Keep vegetables and mushrooms in similar size for even cooking.
- Spread the charcoal evenly in the basket and keep a proper distance between the coals and the skewers. If cooking on a stovetop, use medium heat so the outside does not burn while the inside cooks properly.
- Keep an eye on the skewers and turn gently from time to time so all sides get evenly grilled.
- Brush butter or oil while cooking to keep them juicy and full of flavor.
Storage and Reheating
Store leftover mushroom skewers in an airtight container and keep them in the refrigerator for up to 2 days. Let them cool completely before storing so they do not become soggy. For best taste and texture, it is always better to consume them fresh.
To reheat, place the skewers on a pan over low to medium heat and warm them gently until heated through. You can also use an air fryer for 3–5 minutes. Avoid overheating, as mushrooms can lose their juiciness and become dry.
FAQs.
Yes, you can use a gas stove, grill pan, or air fryer. The taste will still be good, but charcoal gives a stronger smoky flavor.
Yes, you can marinate the mushrooms and keep them in the fridge. Grill just before serving for the best results.
Yes, simply replace butter with olive oil and use plant-based yoghurt if needed.
Fresh mushrooms are best. Frozen mushrooms can release too much water and affect texture.
BBQ Grilled Mushroom Skewers Recipe
Ingredients
- 250 g mushrooms
- 1 small bell pepper
- 1 medium onion
- 1 medium tomato
- 1 tablespoon yoghurt
- 1 tablespoon ginger garlic paste
- ½ tablespoon vinegar
- ½ tablespoon paprika
- ¼ tablespoon turmeric powder
- ¼ tablespoon cumin powder
- ¼ tablespoon coriander powder
- ¼ tablespoon garam masala powder
- ¼ tablespoon black pepper powder
- ½ tablespoon kasuri methi (fenugreek leaves)
- 1 tablespoon butter
- salt to taste
Instructions
- Cut the onion, tomato, and bell pepper into pieces similar in size to the mushrooms so they cook evenly on the skewers.
- Take a mixing bowl and add mushrooms, chopped onion, tomato, and bell pepper. Add yoghurt, ginger garlic paste, vinegar, butter, all the spices, kasuri methi, and salt. Mix gently until everything is well coated. Cover and refrigerate for about 30 minutes.
- You can cook this on charcoal for a deep smoky flavor or on a gas stove over low to medium heat. Charcoal gives a more authentic BBQ taste, but both methods work well.
- Thread the mushrooms and vegetables onto skewers, placing onion pieces at the start and end to hold everything in place.
- I use tamarind wood charcoal (imli koyla), which is one of the best for BBQ and gives a rich smoky flavor. Place the skewers on a grill over hot charcoal and cook evenly, turning them from time to time so all sides are nicely grilled.
- Brush butter while cooking to keep the mushrooms juicy and flavorful.
- Once done, remove from heat. Your BBQ grilled mushroom skewers are ready to serve. Add sliced onions or your favorite chutney before serving if you like.
Notes
- Use medium-sized mushrooms so they hold well on skewers and cook evenly.
- Do not over-marinate, as mushrooms release water and can become soggy.
- Cook on medium heat to avoid burning the outside.
- Brush butter while grilling to keep them juicy and flavorful.
- Charcoal gives the best smoky flavor, but a gas stove also works well.
