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Grilled Mushroom and Vegetable Skewers with Cajun Seasoning 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.

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

  1. 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.
  2. 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.
  3. Thread the Kebabs: Thread mushrooms, bell peppers, onions, and tomatoes onto 8 skewers, alternating ingredients evenly to ensure a colorful presentation.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://dishedbydana.com/grilled-mushroom-and-vegetable-skewers-with-cajun-seasoning-recipe/