There’s always a good reason to have a BBQ. Whether that may be the next sunny day, Father’s Day, or simply any given Sunday, you really can’t go wrong with delicious chargrilled goodness. And not all BBQs have to be meat-based. This mixed mushroom BBQ recipe will show you exactly how to have the best BBQ experience with a fully vegetarian menu!

Don’t want to create the full spread? No worries – simply pick and choose which of these below goodies you’d like and add them to your regular BBQ.


Baby button kebabs:

  • 100g baby button mushrooms
  • 2 tbsp olive oil
  • 1 tbsp dried mixed herbs
  • 1 tbsp lemon juice
  • Zest of one lemon
  • Salt and pepper

Grilled portabellos & portabellinis:

  • 200g Portabellini mushrooms
  • 200g Portabello mushrooms
  • 1 tsp chilli flakes
  • 1 tsp dried oregano
  • Salt and pepper
  • 4 tbsp olive oil
  • 1 tsp smoked paprika

Grilled white button and portabellini kebabs:

  • 100g White button mushrooms
  • 100g Portabellini mushrooms
  • 3 bell peppers (red, yellow and green)
  • 2 tbsp olive oil
  • Salt and pepper

BBQ peppers:

  • 450g assorted bell peppers
  • 1 tbsp olive oil
  • Salt and pepper

Tomato & onion gravy:

  • 2 tbsp olive oil
  • 2 red onions, halved and sliced
  • 1 tin chopped tomatoes
  • 500g very ripe tomatoes (can be a mix)
  • 2 tsp Worcestershire sauce
  • ¼ cup chopped fresh herbs, parsley, oregano and thyme work well
  • 2 tsp brown sugar
  • 1 tsp salt
  • Freshly ground black pepper to taste


  • Prepare your BBQ and allow coals or wood to burn down, or preheat a gas braai on medium.

Baby button kebabs:

  • In a bowl, combine the baby button mushrooms along with the olive oil, dried mixed herbs, lemon juice, lemon zest, salt and pepper.
  • Toss well to coat and allow to marinate for about 30 minutes.
  • Thread 4 to 5 baby buttons onto small skewers.
  • BBQ them on medium-hot heat for 7 to 10 min.

Grilled whole portabellos and portabellinis:

  • In a large bowl, combine the olive oil, chilli flakes, oregano, paprika, salt and pepper.
  • Toss to coat well. 
  • BBQ mushrooms top down to start, then flip after 5 to 7 min and continue to cook until the mushrooms are just becoming tender.

Grilled white button and portabellini kebabs:

  • Cut the bell peppers into 3 cm square pieces. On a long kebab stick, alternate between white buttons, portebellinis and bell peppers.
  • With a pastry brush, generously brush each kebab with olive oil. Season with salt and pepper.
  • Cook on the BBQ, turning the kebabs a quarter turn every 2 to 3 min. Cook until the mushrooms begin to get tender and the peppers begin to pick up colour on their edges.

BBQ peppers:

  • Brush the peppers with olive oil and season with salt and pepper.
  • Place on a hot BBQ and cook until the peppers are slightly blistered on all sides.

For the tomato and onion gravy:

  • Heat the olive oil in a medium saucepan and fry the onions until tender.
  • Add all the ingredients to the pot and allow the sauce to simmer for at least an hour.
  • Place all components on a board and serve with a side salad, fresh bread or pap.

Want more BBQ recipes? Try these:

Beef Pie | Lamb Neck Stew | Sticky Coca Cola Wings | Smoked Oysters

Lamb Neck Stew Recipe Made On Fire

You can make dozens of amazing things over a fire, like this lamb-neck stew

Mixed Mushroom BBQ Notes

These Mixed Mushroom BBQ Recipes are courtesy of The South African Mushroom Farmers’ Association. Check them out on Facebook, Instagram, and Twitter.

I Love Foodies also creates original recipes. Keen to check some of these out? We’ve recently completed recipe collaborations with Ciao Gusto (Vegan Lasagna), Sous Chef (Vegan Banoffee Pie, Butter Bean Dip, South-East Asian Chicken Stew) and Buy Whole Foods Online (Mince Pies, Amaretto Date Balls, Honey Cinnamon Oat Flour Cake).

Also check out our full Recipes Archive.