Grilled Oyster Mushrooms Recipe

Grilled oyster mushrooms paired with grilled peppers and cherry tomatoes on a black plate.

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An amazing vegan kebab recipe with grilled oyster mushrooms. They are marinated with a balsamic vinegar sauce, thread on skewers and then grilled until golden brown.


  • 350 g / 12 oz  oyster mushrooms
  • ¼ cup balsamic vinegar,
  • 2 cloves garlic, mashed
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 1 tablespoon parsley, chopped
  • 1 teaspoon red pepper flakes, for garnish


  1. Wipe the mushrooms with a damp kitchen towel. Cut their rubbery stems off.
  2. In a large mixing bowl, mix balsamic vinegar, mashed garlic, olive oil, salt and parsley well.
  3. Coat each mushroom with the marinade and leave them in the bowl. Let them sit for 5 minutes.
  4. Thread them on skewers. 
  5. Grill them for 5-7 minutes per side or until golden brown. 
  6. Sprinkle red pepper flakes and serve hot.


  1. Don’t rinse the mushrooms, just clean them with a damp kitchen towel.
  2. When threading the mushrooms on skewers, place them horizontally. Otherwise, they might easily get torn. 
  3. You can use charcoal grill, gas grill, grill pan or oven roasting rack to make this grilled oyster mushroom recipe. 
  4. Grill whole clusters of oyster mushrooms without skewers for 1-2 minute longer. 
  5. These vegan kebabs are the best when served hot, so we don’t recommend making them ahead of time. On the other hand, you can reheat them on the grill for 1-2 minutes if they somehow cool before serving.
  6. If you want to grill them in the oven. Preheat the oven at 200C/ 400F. Place the skewers on the oven grill rack and cook for 12-15 minutes.