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Loaded mushroom kebabs

Loaded mushroom kebabs


Field mushrooms are perfect for soaking up a punchy marinade

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1573kj 377kcal
  • Fat
    Med 29%
  • Saturates
    Low 9%
  • Sugar
    Low 9%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 36g

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  • 8 large field mushrooms
  • 1 tbsp sumac (optional)
  • 4 Co-op wholemeal pittas
  • Co-op olive oil, for brushing
  • Co-op GRO onion & garlic dip, to serve

  • For the marinade

  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp all spice
  • 2 garlic cloves, crushed
  • Zest and juice of 1 lemon
  • 2 tbsp Co-op Irresistible cold pressed rapeseed oil

  • For the salsa

  • 1 red onion, diced
  • 200g cherry tomatoes, diced
  • 1 small chilli, diced (optional)
  • 4 tbsp Co-op white wine vinegar
  • Small bunch coriander, leaves torn, plus extra to garnish


  1. Preheat the oven to 180°C/fan 160°C/gas 4.
  2. Put all the marinade ingredients into a large bowl and mix together.
  3. Add the mushrooms and gently toss to coat. Leave to marinate for 15 mins.
  4. Meanwhile, in a separate bowl, toss together the ingredients for the salsa. Leave to one side.
  5. Take two skewers and slide half the marinated mushrooms onto each, so they sit close together.
  6. Place on a baking tray and sprinkle with the sumac (if using). Bake for 20 mins, turning halfway.
  7. Change the oven to the grill setting and turn to high, or if you have a separate grill, preheat it to high. Grill the mushrooms for a further 10 mins, turning halfway.
  8. Heat a frying or griddle pan to high and toast the pittas on each side for 1 minute, until starting to char. Remove from the heat and brush lightly with olive oil.
  9. Season the mushrooms, then serve with the pittas, salsa and dip, with the extra coriander sprinkled over.

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