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How to Cut Mushrooms for Kabobs

Fresh, Juicy, Firm, Brown and Cream Colored Mushrooms on a Kabob and a perfect char mark on the grill! Oh man! Hang with me and I’ll show you how to cut mushrooms for kabobs FAST!

How to cut mushrooms for kabobs raw mushrooms

Wondering How To Cut Mushrooms for Kabobs?

It’s so very easy and you’ll wonder what kept you from doing this sooner! There are just a few things to know before you begin.

how to cut mushrooms for kabobs on kabobs

Find the Right Mushrooms

You’ll want to select mushrooms that are plump and that have smooth skin. The type of mushroom doesn’t matter that much. Button Mushrooms are a little more common flavor Baby Bells and Bella Mushrooms have that classic mushroom taste too.

You’ll find that some other mushrooms have different tastes ranging from an earthy flavor to a fishy flavor. It’s simply up to what you enjoy.

Use button mushrooms if this is your first time using mushrooms for kabobs because they are a mild mushroom that adds a ton of flavor to whatever dish you are serving.

You definitely can use other mushrooms for kabobs, but you’ll find them to have a different flavor and some have a different texture making them more difficult to kabob.

The Best Mushrooms for Kabobs

You’ll find that the easiest and the most enjoyable (for first time mushroom kabob eaters) mushrooms are those that are most familiar.

Therefore, I recommend the following if this is your first time making mushroom kabobs

  • Button Mushrooms
  • Baby Bellas
  • Shitake

How to Prepare Mushrooms for Kabobs

If you’ve ever removed mushrooms from a package, you’ll notice that they have dirt clinging to them. It’s just a fact.

So, you must first clean the mushroom. You can do this one of two ways.

  1. Take a damp paper towel and wipe away any dirt that is visibly clinging to the mushrooms.
  2. You can also rinse the dirt from the mushroom and then allow them to dry on towels.

* I know that some of you are cringing and howling at my suggestion to rinse the dirt away with fresh water and that you will say that the mushroom will take on the water and make the recipe too soupy.

To that, I am going to just say “Hogwash”. I’ve been preparing mushrooms that way for years and have never noticed a difference and I don’t think most of my readers will either. Just allow them to dry a bit before using in your recipe.

Some other folks will argue that you can’t get the dirt off effectively with a damp paper towel and that the soil they are grown in is sanitized.

To that, I say, you can eat dirt if you want, but I think I’ll wash mine off thanks.

How to Cut Portobello Mushrooms for Kabobs

Portobello Mushrooms are prepared for kabobs just like button mushrooms.

  • Clean them
  • Remove the stem
  • Cut into bite sized pieces and rub with oil, apply salt and pepper
  • String onto the kabob
raw mushrooms in a bowl

What Can I Cook With My Mushroom Kabobs?

We love love, peppers and onions on kabobs as well as pork or beef. You can try most any meat with mushroom kabobs. Just remember that it’s best to grill your veggies on a separate stick!

As a side dish to your grilled meats, you might try my favorite Tennessee Onions or some foil grilled green beans or even Salmon!

Here’s What You’ll Need

  • Fresh Mushrooms
  • Cutting Board
  • Knife
  • Skewer (use a long grilling skewer. Bamboo or metal both work fine).
  • Vegetable Oil
  • Salt and Pepper
  • Brush

Here’s How You Do It

  1. Wash the mushrooms or wipe off any visible dirt with a damp paper towel.
  2. Remove the stems and cut into large squares.
  3. Thread the mushrooms onto the skewers, stacking them flat side to flat side. Leave a little space between pieces so that heat can circulate.
  4. Brush with oil and sprinkle with salt and pepper.

PRO TIP: Consider other veggies too like onions, peppers, squash or zucchini.

EXTRA PRO TIP: For the most even cooking, keep meat on different skewers. Put things with similar cooking times on the same skewers.

We like to do skewers of single ingredients so that I can cook a perfect char on each veggie and/or meat and then we combine at the table.

whole mushrooms on kabobs

Tips and Tricks

  • Use the freshest mushrooms possible. Avoid wrinkly skinned mushrooms.
  • If using a smaller mushrooms, just skewer the entire mushroom.
  • Be sure to brush the mushrooms with a high smoke point oil (like vegetable oil) and then sprinkle with salt and pepper before grilling. This helps develop the perfect char and keeps the mushrooms from looking like old wrinkled yuck at the end.
  • Keep items with similar cooking times on the same skewers. It’s best not to mix veggies and meats on the same skewer. It often takes much longer for the meat to cook and by that time your veggies are burnt.
  • To easily remove mushrooms from the skewer, simple run it between the tines of a fork.

PRO TIP: If using the bamboo skewers, soak the skewers in water for 30 mins before using to prevent scorching.

Watch Sarah Cutting Mushrooms for Kabobs

Until Sarah has the video completed, here’s a video about sautéing mushrooms! Check back for the full video about how to cut mushrooms for kabobs

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How to cut mushrooms for kabobs

How to Cut Mushrooms for Kabobs

Fast, Easy and the Best Way to Cut Mushrooms for Kabobs
Print Pin Rate
Course: Side
Cuisine: American
Keyword: how to cut mushrooms for kabobs
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 12kcal

Ingredients

  • 8 oz button mushrooms
  • 1 Tbs vegetable oil
  • salt and pepper

Instructions

  • Remove the dirt and debris from the mushrooms. You can do this by washing them and then laying them out to dry or by taking a damp paper towel and brushing the dirt from the mushrooms.
  • Remove the mushrooms stems by snapping them off at the base.
  • If the mushroom is larger than 1" in diameter, cut the mushroom in half. If it is quite large, cut it into quarters. Use your judgement based on what a mouthful would be for those whom you are cooking for.
  • Rub the oil over the surface of the mushrooms and then sprinkle with salt and pepper.
  • Very gentle skewer the mushrooms onto the kabob. Grill the kabob. Turn using tongs. Grill until the mushrooms feel somewhat softened and grill marks and charing are on the edge of the mushroom caps.

Notes

  • Use the freshest mushrooms possible. Avoid wrinkly skinned mushrooms.
  • If using a smaller mushroom, just skewer the entire thing. Thread on from the bottom to the top.
  • Be sure to rub or brush the mushrooms with a high smoke point oil (like vegetable oil) and then sprinkle with salt and pepper before grilling. This helps develop the perfect char and keeps the mushrooms from looking like old wrinkled yuck at the end.
  • Keep items with similar cooking times on the same skewers. It’s best not to mix veggies and meats on the same skewer. It often takes much longer for the meat to cook and by that time your veggies are burnt.
  • To easily remove mushrooms from the skewer, simple run it between the tines of a fork.
  • Do not try to turn the skewers with your bare hands – you’ll burn yourself. Use tongs. 
  • Although some of the pictures in this article show whole mushrooms on the skewer, that is just for pictures. Most people don’t prefer to eat the stem, so be kind and just go ahead and remove it when you are cleaning the mushrooms. 
  • This works with any kind of mushrooms but if you are doing this for the first time, I recommend Baby Bellas, Buttons or Shitake mushrooms.

Nutrition

Nutrition Facts
How to Cut Mushrooms for Kabobs
Amount Per Serving
Calories 12 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.1g
Sodium 3mg0%
Potassium 180mg5%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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A VERSE TO SHARE

I’ve been reading about hospitality lately. The bible calls us over and over again to open our homes and our hospitality to strangers and to the poor. I haven’t been doing that. Have you? This is just one example. Google it, you’ll see what I mean.

Hebrews 13:2

Do not neglect to show hospitality to strangers, for thereby some have entertained angels unawares.

Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

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Wendi

Tuesday 8th of August 2023

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