Garlic Mushroom Kabobs



I think these marinated mushrooms would be the perfect accompaniment for any number of meals. They marinate in a balsamic vinaigrette for only about 15 minutes before they are cooked in the oven or placed on the grill. Fifteen minutes at 425 F was plenty of time for them to thoroughly cook. I would love to do a big batch of these for an appetizer or small plate offering sometime soon. The leftover mushrooms were also fantastic when added to our pasta sauce the next evening. Waste nothing . . . enjoy everything!



  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 3 cloves garlic, pressed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound cremini mushrooms
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, whisk together balsamic vinegar, olive oil, garlic, oregano and basil; season with salt and pepper, to taste. Stir in mushrooms and let sit for 10-15 minutes.
  3. Thread mushrooms onto skewers and place onto prepared baking sheet. Place into oven and roast until tender, about 15-20 minutes.
  4. Serve immediately, garnished with parsley, if desired.

Note: *These can be grilled over medium high heat, about 5-6 minutes per side.*

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