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Grilled Mushroom Kabobs

Total Time

Prep: 30 min. Cook: 10 min.

Makes

4 servings

Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta
Grilled Mushroom Kabobs Recipe photo by Taste of Home

Ingredients

  • 16 pearl onions
  • 20 medium fresh mushrooms
  • 1/3 cup balsamic vinegar
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley, optional

Directions

  1. In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel.
  2. On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high until butter is melted, 30-45 seconds. Whisk to combine. Reserve half the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture.
  3. Grill kabobs, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.

Nutrition Facts

1 kabob: 161 calories, 12g fat (7g saturated fat), 31mg cholesterol, 393mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 3g protein.

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