Grilled portobello mushroom and veggie skewers
Delight in our Grilled Portobello Mushroom and Veggie Skewers recipe! Featuring savory mushrooms, crisp green peppers, and sweet onions marinated in olive oil and garlic, then perfectly grilled. A healthy, flavorful veggie dish that's easy to cook and perfect for any barbecue. Try it today!
- 08 Feb 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Grilled portobello mushroom and veggie skewers are a delicious and healthy option for a summer barbecue or a quick weeknight dinner. Packed with flavors and nutrients, these skewers are easy to prepare and cook, making them a favorite choice for vegetarians and veggie lovers alike.
Ingredients:
Instructions:
- Peel and cut the onion into large chunks, approximately 1-inch pieces.
- Clean the portobello mushrooms by gently wiping them with a damp cloth or paper towel. Remove the stems and cut the mushrooms into large, even pieces.
- Wash the green (or red) pepper, remove the seeds and stem, and cut it into large chunks, approximately 1-inch pieces.
- In a mixing bowl, combine the olive oil, minced garlic, and salt.
- Add the onion chunks, mushroom pieces, and green pepper pieces to the bowl, and toss everything together until the vegetables are well-coated in the marinade. Let the veggies marinate for about 15-20 minutes to absorb the flavors.
- Thread the marinated vegetables onto the skewers, alternating between the onion, mushroom, and green pepper pieces. Ensure even distribution for balanced cooking.
- Preheat your grill or grill pan to medium-high heat.
- Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally to ensure even cooking. The vegetables should be tender and have nice grill marks.
- Remove the skewers from the grill and let them cool for a minute or two.
- Serve the grilled portobello mushroom and veggie skewers as a side dish, appetizer, or even as a main dish with rice, quinoa, or a salad.
Tips:
- Make sure to cut the vegetables into uniform pieces to ensure even cooking.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- For added flavor, marinate the vegetables in olive oil, garlic, salt, and other herbs and spices for at least 30 minutes before assembling the skewers.
- Preheat the grill to medium-high heat to ensure the vegetables cook evenly and develop a nice char.
- Turn the skewers frequently to avoid burning and ensure all sides are evenly cooked.
These grilled portobello mushroom and veggie skewers are sure to become a staple in your meal rotation. Not only are they delicious and healthy, but they are also simple to prepare and versatile enough for any occasion. Enjoy them on their own, or serve them as a side dish to complement your favorite main course.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 45kcal | 2% |
| Protein | |
| Protein 3.05g | 2% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 1.93g | 5% |
| Sugar 4.00g | 4% |
| Fat | |
| Fat 3.76g | 4% |
| Saturated 0.55g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 5ug | 1% |
| Choline 18mg | 3% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 3.45mg | 22% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 27mg | 31% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 2.35ug | 2% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.36mg | 40% |
| Iron, Fe 0.41mg | 4% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 420mg | 12% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.55mg | 5% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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