Grilled Mushroom Kabobs – a delicious recipe with pearl onions, mushrooms, balsamic vinegar, butter, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel.
2
On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high for 30-45 seconds or until butter is melted. Whisk to combine. Reserve half of the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture.
3
Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until vegetables are tender, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.
428
kcal
Calories
11
g
Fat
65
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 16 pearl onions, 20 medium fresh mushrooms, 1/3 cup balsamic vinegar, 1/4 cup butter, cubed, and more.
Yes, Grilled Mushroom Kabobs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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