Mushroom Shish

Mushroom Shish

Joe Lovell
Joe Lovell
Jul 7th 2022

It may look realistic, but Chef Joe may have just upped your BBQ game with this recipe. ⁠ Say hello to this perfectly spiced and juicy Mushroom Shish. Just add some veggies and mint yoghurt. Voilà! You now have a kebab on your hands.

Mushroom Shish side on ⁠ Full recipe below👇️⁠ ⁠

🗒 Ingredients for 2 ⁠

⁠ 8 portobello mushrooms⁠ ⁠ Spice mix:⁠ ⁠ Splash olive oil ⁠ ½ tsp allspice (pimento)⁠ ½ tsp ground chilli powder ⁠ ½ tsp oregano ⁠ 2 tsp smoked paprika ⁠ 1 tsp ground cumin ⁠ 1 tsp garlic puree ⁠ 1 tsp smoked liquid ⁠ Pinch salt ⁠ ⁠ Mint yoghurt:⁠ ⁠ 4 tbsp soya yoghurt ⁠ 1 tbsp finely chopped mint⁠ Splash of white wine vinegar ⁠ Pinch Salt ⁠ Pinch cracked black pepper ⁠ ⁠ Add-ons:⁠

Corn Wrap or wholemeal wrap ⁠ Cherry tomatoes⁠ Mint leaves ⁠ ⁠

👩‍🍳 Method

  1. Preheat the oven to 250C or heat the BBQ ⁠
  2. Remove the stalks from the mushroom⁠
  3. Mix the spice mix ingredients in a bowl and mix with the mushrooms ⁠
  4. Add into a tray or on the BBQ. Turn halfway after 4 minutes then heat for another 4 minutes. ⁠
  5. Once caramelised, nicely stack the mushrooms on top of each other and skewer them with a fork or wooden skewer.⁠
  6. Make the mint yoghurt by mixing all the ingredients together ⁠
  7. Slice the mushroom and add to a wrap with the rest of the ingredients to create the perfect kebab⁠

Mushroom Shish skewer

Joe Lovell

Joe Lovell

Head Chef at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef, helping to create a better way for people to switch to eating more plants

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