Mushroom Barbeque Recipe | Mushroom Tikka Recipe

  Mushroom Barbeque Recipe- Mushroom Tikka

 Mushroom Barbeque

This mushroom barbeque recipe is all about simplicity and bold flavors. The marinade combines smoky paprika and garlic with the tangy kick of balsamic and soy sauce, transforming humble mushrooms into a savory delight. Grilling adds a charred, caramelized edge that enhances their earthy taste. Whether you’re hosting a barbeque or just craving something hearty, these mushrooms are quick to prep and cook—ready in under an hour, including marinating time. They’re versatile too; pair them with grilled veggies, stuff them in a bun, or enjoy them solo. It’s a guilt-free, meatless option that even carnivores will love!

Ingredients:

• 1 lb (450g) fresh mushrooms (cremini, button, or portobello work great)


• 3 tablespoons olive oil


• 2 tbsp soy sauce or tamari for gluten-free


• 1 tablespoon balsamic vinegar


• 2 teaspoons smoked paprika


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1/2 teaspoon black pepper


• 1/2 teaspoon salt (adjust to taste)


• Fresh parsley or cilantro (optional, for garnish)

Equipment:

• Skewers (metal or wooden; soak wooden ones in water for 20 minutes if using)


• Grill (or grill pan if cooking indoors)

Instructions:

1. Prepare the Mushrooms: Wipe the mushrooms clean with a damp cloth or paper towel. If using larger mushrooms like portobello, slice them into thick strips (about 1-inch wide). For smaller mushrooms like cremini or button, leave them whole or halve them for easier skewering.


2. Make the Marinade: In a large bowl, whisk together the olive oil, soy sauce, balsamic vinegar, smoked paprika, garlic powder, onion powder, black pepper, and salt until well combined. The marinade should have a smoky, savory aroma with a hint of tanginess from the vinegar.


3. Marinate the Mushrooms: Add the mushrooms to the bowl and toss them gently to coat evenly.  sit for 15-30 min at room temp. This allows the mushrooms to soak up the flavors, giving them a rich, barbecue taste.


4. Skewer the Mushrooms: Thread the mushrooms onto skewers, leaving a little space between each piece for even cooking. If you prefer, you can skip the skewers and grill them loose on a grill basket or foil.


5. Pre-heat the Grill: Heat the grill to medium (about 400°F). If using a grill pan, preheat it over medium-high heat with a light drizzle of oil.


6. Grill the Mushrooms: Place the skewers (or loose mushrooms) on the grill. Cook for 4-6 minutes per side, turning occasionally, until they’re tender and have nice grill marks. The mushrooms will darken and release some juices as they cook, concentrating their natural umami flavor.


7. Check and Serve: Once done, remove the mushrooms from the grill. They should be juicy but slightly charred on the edges. Sprinkle with fresh parsley or cilantro for a pop of color and freshness, if desired. Serve hot as a side dish, appetizer, or even over rice or a salad.