This is a wonderful kabob for grilling. With more types of mushrooms available in the grocery store, you can now make these year-round using an assortment of button, portabello, shiitake, and crimini mushrooms.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat.

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  • Thread mushrooms and peppers alternately on skewers.

  • In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper. Brush mushrooms and peppers with this flavored oil.

  • Brush grate with oil, and place kabobs on the grill. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.

Nutrition Facts

150.5 calories; protein 1.4g 3% DV; carbohydrates 6.5g 2% DV; fat 13.8g 21% DV; cholesterolmg; sodium 149.9mg 6% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2005
These were wonderful! I used an orange bell pepper instead of green (I find the green ones a little bitter) chestnut and button mushrooms and also an onion cut into wedges. I marinated the kabobs overnight and they were SO flavorsome! I really recommend using fresh herbs with this - the flavors compliment the veggies so well. Thanks so much Bob! Read More
(39)

Most helpful critical review

Rating: 3 stars
07/07/2011
This was okay. It was easy to make and average tasting. I made it as written except I added onion wedges to the mix. The big plus was the beautiful color it added to my meal of steak fajita strips. I served both over brown rice with orange slices on the plates for additional color and to cool the palate from the beef fajita "heat". I will make it again marinating the vegetables in the sauce for an hour or two before cooking and perhaps adding some fresh basil to kick up the flavor some. Thanks Bob for an easy addition of vegetables to my family's meals! Read More
(10)
49 Ratings
  • 5 star values: 33
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/10/2005
These were wonderful! I used an orange bell pepper instead of green (I find the green ones a little bitter) chestnut and button mushrooms and also an onion cut into wedges. I marinated the kabobs overnight and they were SO flavorsome! I really recommend using fresh herbs with this - the flavors compliment the veggies so well. Thanks so much Bob! Read More
(39)
Rating: 5 stars
02/10/2008
Wow! I made this last night and it was awesome. I used shrooms a red and yellow bell pepper and sweet onion. For the marinade I used dried thyme and rosemary using 1/2 the amounts and I crushed it between my palms. I increased the garlic to 4 cloves. I mixed the marinade and poured it over my veggies and let them marinade for several hours stirring occasionally. Then I skewered the veggies & grilled them on med. heat. I was tired of the typical Italian type dressing marinade for veggies & I will definitely do this again. Don't let the smell of the marinade fool you the marinade is great! Read More
(36)
Rating: 4 stars
03/27/2004
The marinade was very good in a subtle way. Although I used fresh lemon juice portebello mushrooms and added steak to the kabobs. They were delicious the entire family ate them up! I would suggest if you are going to add steak or chicken to make more of the marinade. Read More
(22)
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Rating: 5 stars
06/14/2007
Love the flavour. Instead of just brushing the flavored oil on the kabobs I marinated them in the oil for approx. 4 hours. Also didn't have fresh herbs so used half the amount called for in dried variety. Excellant Veggies! Read More
(18)
Rating: 5 stars
05/26/2007
Excellent marinade for veggies. I've made this 6 or 7 times now and it's excellent every time. I sometimes add zucchini pieces or onion wedges and I usually use a red and yellow pepper for colour and because we enjoy them more than the green. Read More
(17)
Rating: 5 stars
06/01/2010
Excellent! I left my mushrooms whole and combined everything in a bowl and let it sit for a 45 minutes or so. Very flavorful. I will make this often this summer. Thanks! Read More
(15)
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Rating: 3 stars
07/07/2011
This was okay. It was easy to make and average tasting. I made it as written except I added onion wedges to the mix. The big plus was the beautiful color it added to my meal of steak fajita strips. I served both over brown rice with orange slices on the plates for additional color and to cool the palate from the beef fajita "heat". I will make it again marinating the vegetables in the sauce for an hour or two before cooking and perhaps adding some fresh basil to kick up the flavor some. Thanks Bob for an easy addition of vegetables to my family's meals! Read More
(10)
Rating: 5 stars
07/25/2005
I tried this yesterday and it was wonderful. I didn't have any lemon juice so I left that out. But I'm sure it would have been even better with it. I also didn't have fresh thyme so I used dried and added a little fresh basil. I used mushrooms cut in half onions red and yellow peppers. I didn't use green because I like the red and yellow much better. I will be using this recipe a lot! Read More
(8)
Rating: 4 stars
01/12/2012
I made my kabobs with mushrooms only. I brushed the marinade on as instructed and I think that it would have been better to have let them soak in the flavor more before grilling. They could have used more salt maybe a little bit of tamari. My kabobs needed a longer cooking time.. probably would have been better if my husband wasn't grilling in the dark. I really liked these and I will be adding this to our my Grilling for Vegetarians menu. Read More
(7)