By zoryanchik/ Shutterstock

Vegan Snack BBQ Balsamic Mushrooms: The Perfect Outdoor Summer Delish

by | July 1, 2019

Well, the BBQ season is finally here and if it’s not now that you’ll make use of every BBQ provision you have, then you’ll have to wait for another year. Which you can’t let happen. Here is a delicious balsamic grilled mushroom recipe with a fresh herb and bell pepper, that makes a perfect outdoor vegan snack in summers. Find the super simple and delicious recipe below.

Vegan Snack BBQ Balsamic Mushrooms: The Perfect Outdoor Summer Delish
By KucherAV/ Shutterstock

You might also like:

Note: You can try with any veggie you like for this recipe. For example, sweet potato. In case of using veggies like sweet potato, make sure it is chopped in sync with mushroom size to ensure even cooking. I suggest before grilling you parboil the sweet potato and grill them for an even better taste, texture and flavor soaking. Every other procedure remains the same.

Vegan Snack BBQ Balsamic Mushrooms: The Perfect Outdoor Summer Delish


  • Large Mushrooms (Button or Shitake) – 10 florets
  • Bell peppers– Big square cubes of any color
  • Cherry tomatoes- whole 10 pice
  • Balsamic vinegar– 1 tablespoon
  • Soya sauce– 2 tablespoon
  • Olive oil– One tablespoon
  • Fresh Mint leaves– 1 teaspoon finely chopped
  • Salt and Pepper– to taste
  • Lemmon wedges to serve


  • The simple recipe starts with preparing the mushrooms. If medium sized, then you need not slice them into halves.
  • If too big, you might slice into two.
  • In a big bowl, put the skewer-ready mushrooms, cherry tomatoes and the cubed bell peppers or whatever veggie you’re using.
  • Add balsamic vinegar, soy sauce, olive oil, fresh and finely chopped mint, salt, and pepper.
  • Let it sit for some 10-15 minutes, and put them through skewers
  • Grill them open for two-three minutes on both the sides
  • In between grilling, as soon as the veggies start to look dry, using a kitchen brush, apply the thin-dressing left from marinade by flipping both the sides and grill until it is soft.

Ideally, mushrooms and bell peppers shouldn’t take more than five-six minute on a properly live grill to cook. There you go, ready with an amazing platter of BBQ-d mushrooms and bell peppers. Serve it with wedges of lemon, and some mint garnish.

Using the same dressing, you might as well grill other veggies alongside mushrooms and have an entire grilled veggie platter.

Did you like this recipe? Which is your favorite BBQ vegan snack? Let me know your thoughts in comments.

Get Raise Vegan Magazine for $29.40 for Six Months!
Debayan Paul

Digital Writer | West Bengal, India | [email protected]



Leave a Comment