Ingredients
Scale
- 1 pound of cremini or button mushrooms, cleaned and stems trimmed
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes)
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium-sized mixing bowl, combine balsamic vinegar, olive oil, soy sauce, and honey (or maple syrup). Whisk until well blended. Add minced garlic, dried oregano, dried thyme, black pepper, and salt. Stir until evenly distributed.
- Place cleaned mushrooms in a large resealable plastic bag or shallow dish. Pour marinade over mushrooms, ensuring they are coated evenly. Seal the bag or cover the dish and let marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- If using wooden skewers, soak them in water for at least 30 minutes. Thread marinated mushrooms onto skewers, leaving space between each mushroom for even cooking.
- Preheat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning every few minutes until tender and charred. Alternatively, roast in a preheated oven at 400°F (200°C) for 15-20 minutes, turning halfway through.
- Remove kabobs from the grill or oven and let rest for a couple of minutes. Serve on a platter, garnished with chopped parsley and a drizzle of balsamic vinegar if desired.
Notes
- Customize kabobs by adding other vegetables like bell peppers, zucchini, cherry tomatoes, or red onions.
- For added protein, consider adding cubed tofu or chicken to the skewers, adjusting the marinating time accordingly.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes