Mushroom Souvlaki | Vegan and Gluten Free
Grilling season is here!
And what’s better way to celebrate with these mouthwatering mushroom souvlaki?
Irresistible, meaty, juicy, aromatic and full of flavour, these mushroom souvlaki are a must have on your vegan barbecue spread.
This Greek inspired skewers not only are so easy to make but they can also be cooked in many ways. While barbecue is highly recommended to get the most out of these plant based souvlaki, they can also be nicely cooked on the grill, on a hot pan or skillet, in the oven and in the air fryer.
How to make Vegan Mushroom Souvlaki
For these souvlakis I’ve used a combination of oyster mushrooms and brown. This is definitely my favourite combo for this recipe, as I find the two textures to become perfectly chewy and meaty once cooked, but you can have fun trying out and experimenting your own mushroom mix. Other mushrooms that I truly recommend for these skewers are Portobello, King Oyster and Closed Cup. And if you are lucky enough to manage to get your hands on hen of the wood mushrooms, these I reckon will be the absolute BEST mushroom you can possibly use for this recipe.
First we have to clean the mushrooms from any dirt. To do so just wet a kitchen cloth and gently scrub the dirt off the mushrooms – DO NOT WASH under water!
Then, if needed, we can cut or tear apart the oyster mushrooms to roughly the same size.
Next we can place the clean mushrooms in a big bowl (preferably pirex) and pour over the marinade ingredients.
Gently toss the mushrooms to allow the marinade to evenly spread, then place a weight on top of the bowl and refrigerate preferably overnight (I normally place over the bowl a plate with some cans).
This will allow the mushrooms to absorb all the marinate flavours and to become more meaty.
Now it’s time to stack the marinated mushrooms into the skewers. This amount yields 4 big wooden skewers which is more than enough to feed 4 people.
Feel free to use smaller skewers if you like, especially if you are serving more than one barbecue dish 🙂
Grill the mushroom souvlaki on a hot barbecue until slightly charred and gorgeous (these took around 20 minutes). Do not forget to turn the souvlaki often to achieve an even cook.
Once the plant based mushroom souvlaki are ready serve immediately and enjoy!
If you’re looking for inspiration on what to serve these with check out the following summery sides:
– Vegan Russian Salad
– Light Coleslaw Salad
– Italian Style Potato Salad
– Mediterranean Veggies
– Borlotti Beans and Sundried Tomato Salad
– Vegan Deviled Potatoes Two Ways
Do you want to make this recipe another time? PIN it for later!
Vegan Mushroom Souvlaki
300 g Oyster Mushrooms
300 g Brown Mushrooms
…for the marinade…
2 tbsp Vegetable Oil
2 Garlic Cloves (grated or 1 tsp garlic powder)
1 Lemon (Juice)
1 tbsp Maple Syrup
1/2 tbsp Paprika
1 tsp Sumac
1 tsp Oregano
1 tsp Parsley
1. Clean the mushrooms with a damp cloth just enough to remove the dirt.
2. Place in a big bowl (better if glass) and season with all the ingredients of the marinade.
3. Stir well with a spoon making sure to coat all the mushrooms with the spices.
4. Place a weight on top (a plate with a few cans will do the trick) and refrigerate overnight.
5. Remove the weight and give the mushrooms a thorough stir.
6. Arrange in skewers (4 large, or 6-8 medium/small) alternate the two types of mushrooms.
7. Cook on the barbecue for around 20 minutes (or to your liking) turning the souvlaki often.
8. Serve immediately with some vegan tzatziki sauce, your favourite salad and some pita bread.
You can also cook these mushroom souvlaki over the grill or a hot skillet for 20 minutes flipping them often, or in the oven at 220°C (430°F) preferably on grill mode until slightly charred.
I do not recommended to eat these souvlaki cold or at room temperature.