Mushrooms are probably the first vegetable anyone would associate with a meat-free barbecue and for good reason. Far from being a boring cliché, mushrooms are a versatile barbecue option… if you add a little something extra to them; I’m sure many a mushroom ends up just being plonked, as it is, onto a barbecue. The marinade on these tangy mushrooms skewers makes them big on flavor as well as texture.
If you want to give the mushrooms a bit of extra crisp, then slide them off the skewer a couple of minutes before serving and cook on a barbecue-proof tray.
- 20 large button mushrooms, cleaned
- For the marinade:
- 4tbsp tomato ketchup
- 1tbsp tomato puree
- 2tbsp apple cider vinegar (or white wine vinegar)
- 1tbsp plant-based honey or regular honey
- 2tsp paprika
- 1tsp Henderson's Relish or Vegan Worcestershire sauce (optional)
- Mix the marinade ingredients together in a large bowl
- Add the mushrooms to the bowl and fully coat the mushrooms in the marinade
- Leave to marinade for a few minutes, before carefully threading onto wooden skewers.
- Place on a hot barbecue and cook for around twenty minutes, turning frequently, until the mushrooms are cooked through.
Looking for more vegan and vegetarian barbecue recipe ideas? Try this Chargrilled Garlic Artichokes to start and, for dessert, keep an eye out for these Caramel Cinnamon Nectarines coming soon!
Wondering how to navigate a barbecue as a veggie or got a veggie coming to yours? Read this post on what to do if a vegetarian or vegan is coming for a barbecue!