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Grilled Mushroom Kabobs


  • 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


  • 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 for 30-45 seconds or until butter is melted. Whisk to combine. Reserve half of the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture.
  • 3. Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until vegetables are tender, 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.


Average Rating:
  • justmbeth
    Sep 30, 2018
    Made these as a side for grilled steak. I will definitely do again. I made as written and don't have any alterations I would suggest for next time.
  • Nancy M
    Jun 18, 2018

    I think I would replace the pearl onions with Cipollini! They are amazing and I suspect with equal size mushrooms and the balsamic, HEAVEN!!!!

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