Served as a vegetarian option or a side dish, these kebabs are quick and easy and can be cooked off to one side of the grill while a main course is being cooked. The trick with skewering mushrooms is to go slow and to avoid breaking or splitting the mushrooms. Fine skewers and good-sized mushrooms also help.
MAKES 6 TO 8 KEBABS
INGREDIENTS:
KEBABS
- 12 to 15 cremini or white mushrooms
- 6 to 8 skewers
LEMON-GARLIC BASTE
- 3 tablespoons (42 g) butter, melted
- Juice of 1 lemon
- 3 cloves of garlic, minced
- 1 teaspoon olive oil
- ½ teaspoon salt
INSTRUCTIONS:
- Clean the mushrooms and cut them in half vertically, leaving the stems intact. Carefully slide them onto the skewers, about 4 halves per skewer or 6 halves if using long skewers.
- Preheat the grill for high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Combine the melted butter with lemon juice, minced garlic, olive oil, and salt.
- Place the mushroom kebabs on the grill and immediately baste them with the Lemon-Garlic Baste. Baste 3 or 4 times during the cooking process. The kebabs should take 6 to 7 minutes to fully cook through.
- Once the mushrooms are cooked through, remove the kebabs from the grill and serve immediately.
