Introduction

This vibrant and flavorful grilled vegetable kebab recipe highlights mushrooms alongside colorful peppers, onions, and tomatoes. Perfect for any barbecue or weeknight dinner, it’s easy to prepare and pairs beautifully with rice for a satisfying vegetarian meal.

A white plate with a rim holds a colorful serving of grilled vegetables and mushrooms on a base layer of white rice. The first layer is soft, fluffy white rice, covering the whole plate base. On top of the rice, there is a mixed layer of grilled yellow, green, and red bell pepper pieces, sliced zucchini, and white onion chunks with a slightly charred look. The final top layer consists of several grilled brown mushrooms, some whole and some sliced, sitting evenly across the veggies. To the left of the plate, there is a silver fork with a yellow handle resting on the rice edge. Behind the plate, there is a tray with vegetable skewers including mushrooms, zucchini, and bright colored peppers, all on a white marbled surface. There are bowls of white mushrooms and white rice in the background as well. A small brown bowl with brown seasoning is placed near the plate's bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound white button or crimini mushrooms
1 large green bell pepper, cut into 2-inch pieces
1 large yellow bell pepper, cut into 2-inch pieces
1 large yellow onion, cut into 2-inch pieces
1 pint grape tomatoes
1 small zucchini, cut into 1/2-inch rounds
1/4 cup olive oil, plus more for brushing grates
1 tablespoon Cajun seasoning
2 teaspoons red pepper hot sauce
4 cups cooked long-grain white rice, for serving

Instructions

Step 1: Place mushrooms, peppers, onions, tomatoes, and zucchini in a large resealable plastic bag. Add olive oil, Cajun seasoning, and hot sauce. Massage the mixture into the vegetables to coat them thoroughly.
Step 2: Preheat your grill to medium heat and brush the grates with olive oil to prevent sticking. Remove the vegetables from the marinade, reserving the marinade for basting.
Step 3: Thread eight skewers with mushrooms, peppers, onions, and tomatoes, alternating the ingredients evenly to create colorful kebabs.
Step 4: Grill the kebabs for 8–10 minutes, turning occasionally and brushing with the reserved marinade to keep them moist and flavorful. Cook until the vegetables are tender and slightly charred.
Step 5: Serve the grilled vegetable kebabs hot alongside the cooked rice. Enjoy your tasty and colorful meal!

Tips & Variations

For even cooking, cut all vegetables into similar-sized pieces. Feel free to swap out zucchini for other squash or add mushrooms like portobello for a meatier texture.
Use wooden skewers soaked in water for 30 minutes to prevent burning during grilling.
Brush the kebabs with a garlic herb butter after grilling for extra richness.
Serve with a side of lemon wedges for a bright finish.

Storage

Store any leftover grilled vegetable kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. To maintain their texture, avoid overcooking during reheating.

How to Serve

A white plate sits on a woven placemat with a layer of white rice at the bottom. On top of the rice, there is a colorful mix of grilled vegetables including whole brown mushrooms with char marks, bright yellow bell pepper slices, green zucchini rounds, green bell pepper pieces, red cherry tomatoes, and slightly translucent white onion slices. The vegetables look juicy and slightly glossy from cooking. A fork with a yellow handle rests on the edge of the plate. In the background, there are mushroom and rice bowls along with skewers of the same grilled vegetables on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these kebabs indoors?

Yes, you can grill the kebabs on a grill pan or broil them in the oven if an outdoor grill is not available. Just watch closely to avoid burning.

Can I use other types of mushrooms?

Absolutely! Crimini, portobello, or shiitake mushrooms all work well. Just adjust cooking times slightly if using larger or denser mushroom varieties.

Grilled Mushroom and Vegetable Skewers with Cajun Seasoning Recipe

Print Recipe

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4.5 from 145 reviews

This recipe collection features two delicious mushroom dishes perfect for grilling and slow cooking. The Grill Master’s Mushroom Playbook offers flavorful vegetable kebabs with marinated mushrooms and colorful veggies grilled to perfection. Complementing this is a slow-cooked barbecue mushroom dish simmered in a rich, smoky, and slightly spicy tomato-based sauce, ideal for a hearty, meat-free appetizer or side.

Author: Dana
Prep Time: 15 minutes
Cook Time: 10 minutes grilling + 4 hours slow cooking
Total Time: 4 hours 25 minutes
Yield: 8 skewers for grilled kebabs; serves 4-6 for slow-cooked mushrooms 1x
Category: Grilling and Slow Cooking
Method: Grilling and Slow Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Grilled Vegetable and Mushroom Kebabs

1 pound white button or crimini mushrooms
1 large green bell pepper, cut into 2-inch pieces
1 large yellow bell pepper, cut into 2-inch pieces
1 large yellow onion, cut into 2-inch pieces
1 pint grape tomatoes
1 small zucchini, cut into 1/2-inch rounds
1/4 cup olive oil, plus more for brushing grates
1 tablespoon Cajun seasoning
2 teaspoons red pepper hot sauce
4 cups cooked long-grain white rice, for serving

Slow-Cooked Barbecue Mushrooms

16 ounces white button mushrooms
1 (15-ounce) can tomato sauce
2 tablespoons molasses
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon minced onion
1 clove garlic, grated
1 teaspoon prepared Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon fine ground sea salt
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon ground cayenne pepper
1 tablespoon minced fresh chives, for garnish

Instructions

Marinate the Vegetables: Place mushrooms, bell peppers, onion, tomatoes, and zucchini in a large resealable plastic bag. Add olive oil, Cajun seasoning, and red pepper hot sauce. Massage the mixture into the vegetables until they are completely coated.
Prepare the Grill: Preheat the grill to medium heat and brush the grates with oil to prevent sticking. Remove vegetables from the marinade and set the marinade aside for basting.
Thread the Kebabs: Thread mushrooms, bell peppers, onions, and tomatoes onto 8 skewers, alternating ingredients evenly to ensure a colorful presentation.
Grill the Kebabs: Place the skewers on the grill and cook, turning occasionally and brushing with the reserved marinade, until vegetables are tender and slightly charred, approximately 8-10 minutes. Serve the kebabs hot alongside cooked long-grain white rice.
Prepare Slow Cooker Sauce: In a medium bowl, whisk together tomato sauce, molasses, honey, Worcestershire sauce, minced onion, grated garlic, Dijon mustard, smoked paprika, sea salt, black pepper, and cayenne pepper to taste.
Slow Cook Mushrooms: Place the mushrooms in the slow cooker. Pour the prepared sauce over the mushrooms and stir to coat. Cover and cook on high for 4 hours, stirring occasionally. The mushrooms will shrink, darken, and the sauce will thicken, infusing rich barbecue flavors.
Serve: Transfer cooked mushrooms to a serving bowl and top with some of the thickened sauce. Garnish with minced fresh chives. Serve warm with toothpicks for easy appetizer enjoyment.

Notes

To prevent skewers from burning, soak wooden skewers in water for 30 minutes before grilling.
Adjust cayenne pepper in the slow-cooked mushroom sauce to your preferred spice level.
Use olive oil to lightly brush grill grates to avoid sticking and to ensure even grilling.
For a vegan option, check that Worcestershire sauce is vegan or substitute with soy sauce or tamari.
Serve the grilled vegetable kebabs with rice to make it a complete meal.
Stir slow-cooked mushrooms occasionally to avoid sticking and ensure even cooking.

Keywords: grilled mushroom kebabs, slow cooked mushrooms, vegetarian barbecue, grilled vegetables, smoky mushroom recipe, mushroom appetizer, mushroom side dish