AuthorJuanitaCategory, DifficultyIntermediate

Kebabs are a really cool way to eat the beloved mushroom, especially the really big fellas like the Portobello mushroom. This recipe will fool any meat eating carnivore as it looks strikingly like roast beef when it’s cooked. Obviously as it is mushroom it tastes nothing of the sort thank goodness. This recipe was inspired by the one and only Jamie Oliver whom I have been obsessed with from an early age. I just love his no BS attitude towards food, cook what tastes good and brings people together. I’m all about the joy of eating as you know… food glorious food. Hope you like this one guys!

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Ingredients

 8 Portobello mushrooms
 1 medium red onion, cut into quarters
 1 tbsp treacle
 Drizzle of olive oil
Marinade
 3 cloves of garlic
 5 sundried tomatoes
 1 whole preserved lemon
 1 tbsp smoked paprika
 1 tbsp onion powder/granules
 1 tbsp garlic powder/granules
 1 tsp cumin
 1 tsp mixed spice
 ¼ cup olive oil
 Sea salt and cracked black pepper to taste.

Directions

1

Using a blender or Nutri bullet add all the marinade ingredients and blend until the mixture forms a rough paste. Doesn’t have to be too smooth.

Marinated Mushroom Kebab

2

In a large bowl add the mushrooms and red onion, with clean hands empty the marinade into the bowl a gently massage the paste into the mushrooms.

3

Being careful to keep the mushrooms in tact. Set aside to marinade for at least 30 mins or if you have the time a few hours would be even better to let the flavours infuse.

4

Preheat the oven to 180

5

Using a large skewer, stack the mushrooms and onions alternatively to form one big mumma of a kabab stick.

6

Lay on a lined baking sheet and bake for up to an hour rotating every 15 mins to ensure even cooking. The best way to know your mushroom kebab is ready is when the marinade starts to caramelise and blacken slightly.

7

Remove from the oven and drizzle with a little olive oil and black treacle, let cool for 5 mins.
Stand the kebab up vertically, using a fork to compress the mushrooms from the top, use a sharp knife to slice the kebab rotating as you go.

8

Enjoy on fresh flat bread with tabbouleh, lashings of hummus and hot sauce.

So yummy guys enjoy xx

Ingredients

 8 Portobello mushrooms
 1 medium red onion, cut into quarters
 1 tbsp treacle
 Drizzle of olive oil
Marinade
 3 cloves of garlic
 5 sundried tomatoes
 1 whole preserved lemon
 1 tbsp smoked paprika
 1 tbsp onion powder/granules
 1 tbsp garlic powder/granules
 1 tsp cumin
 1 tsp mixed spice
 ¼ cup olive oil
 Sea salt and cracked black pepper to taste.

Directions

1

Using a blender or Nutri bullet add all the marinade ingredients and blend until the mixture forms a rough paste. Doesn’t have to be too smooth.

Marinated Mushroom Kebab

2

In a large bowl add the mushrooms and red onion, with clean hands empty the marinade into the bowl a gently massage the paste into the mushrooms.

3

Being careful to keep the mushrooms in tact. Set aside to marinade for at least 30 mins or if you have the time a few hours would be even better to let the flavours infuse.

4

Preheat the oven to 180

5

Using a large skewer, stack the mushrooms and onions alternatively to form one big mumma of a kabab stick.

6

Lay on a lined baking sheet and bake for up to an hour rotating every 15 mins to ensure even cooking. The best way to know your mushroom kebab is ready is when the marinade starts to caramelise and blacken slightly.

7

Remove from the oven and drizzle with a little olive oil and black treacle, let cool for 5 mins.
Stand the kebab up vertically, using a fork to compress the mushrooms from the top, use a sharp knife to slice the kebab rotating as you go.

8

Enjoy on fresh flat bread with tabbouleh, lashings of hummus and hot sauce.

Marinated Mushroom Kebab