Mushroom Kabobs

Reviews More Reviews

Most Helpful Positive Review

Apr 10, 2005

These were wonderful! I used an orange bell pepper instead of green (I find the green ones a little bitter), chestnut and button mushrooms, and also an onion cut into wedges. I marinated the kabobs overnight, and they were SO flavorsome! I really recommend using fresh herbs with this - the flavors compliment the veggies so well. Thanks so much, Bob!

—Caroline C

See full review »

Most Helpful Critical Review

Jul 07, 2011

This was okay. It was easy to make and average tasting. I made it as written, except I added onion wedges to the mix. The big plus was the beautiful color it added to my meal of steak fajita strips. I served both over brown rice, with orange slices on the plates for additional color and to cool the palate from the beef fajita "heat". I will make it again, marinating the vegetables in the sauce for an hour or two before cooking and perhaps adding some fresh basil to kick up the flavor some. Thanks, Bob, for an easy addition of vegetables to my family's meals!

—BJS

See full review »

35 Ratings

See other versions of this recipe!

Feb 10, 2008

Wow! I made this last night and it was awesome. I used shrooms, a red and yellow bell pepper, and sweet onion. For the marinade I used dried thyme and rosemary using 1/2 the amounts and I crushed it between my palms. I increased the garlic to 4 cloves. I mixed the marinade and poured it over my veggies and let them marinade for several hours, stirring occasionally. Then I skewered the veggies & grilled them on med. heat. I was tired of the typical Italian type dressing marinade for veggies & I will definitely do this again. Don't let the smell of the marinade fool you, the marinade is great!

—Dr. Cyndi

See full review »

Mar 27, 2004

The marinade was very good in a subtle way. Although I used fresh lemon juice, portebello mushrooms and added steak to the kabobs. They were delicious, the entire family ate them up! I would suggest if you are going to add steak or chicken to make more of the marinade.

—Amy Wugs

See full review »

Jun 14, 2007

Love the flavour. Instead of just brushing the flavored oil on the kabobs I marinated them in the oil for approx. 4 hours. Also didn't have fresh herbs so used half the amount called for in dried variety. Excellant Veggies!

—sandy27

See full review »

May 26, 2007

Excellent marinade for veggies. I've made this 6 or 7 times now, and it's excellent every time. I sometimes add zucchini pieces, or onion wedges and I usually use a red and yellow pepper for colour, and because we enjoy them more than the green.

—MICKE

See full review »

Jun 01, 2010

Excellent! I left my mushrooms whole and combined everything in a bowl and let it sit for a 45 minutes or so. Very flavorful. I will make this often this summer. Thanks!

—CookinBug

See full review »

Jul 25, 2005

I tried this yesterday and it was wonderful. I didn't have any lemon juice, so I left that out. But I'm sure it would have been even better with it. I also didn't have fresh thyme, so I used dried and added a little fresh basil. I used mushrooms cut in half, onions, red and yellow peppers. I didn't use green because I like the red and yellow much better. I will be using this recipe a lot!

—PRINSESSA54

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mushroom Stuffing

Potato and Shiitake Mushroom Gratin

Cream of Mushroom Soup II

Creamy Mushroom Peas

Paula's Polenta with Mushroom Topping

Triple Mushroom and Carrot Medley

Spinach and Mushroom Casserole

Coconut-Tamari Mushroom Soup

Mushroom Salad II

Byrdhouse Mushroom Barley Pilaf

ADVERTISE WITH US

Nutrition

Calories
151 kcal
8%

Carbohydrates
6.5 g
2%

Cholesterol
0 mg
0%

Fat
13.8 g
21%

Fiber
2 g
8%

Protein
1.4 g
3%

Sodium
150 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mushroom Kabobs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 151
Calories from Fat: 124

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 1.9g 10 %
Cholesterol 0mg 0 %
Sodium 150mg 6 %
Potassium 237mg 7 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 2g 8 %
Protein 1.4g 3 %
** Sugars 3.5g
Vitamin A 40 %
Vitamin C 174 %
Calcium 2 %
Iron 6 %
Thiamin 7 %
Niacin 11 %
Vitamin B6 17 %
Magnesium 5 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.