If you’re a fan of Caprese salad, you know how your mouth waters at the very sound of freshly sliced mozzarella and tomatoes with sweet basil. Lather them up with a little balsamic vinegar, olive oil, and salt and it's heaven on a plate. Mmm, mmm, mmm.
But while we all love Caprese, the team at Monterey wanted to put a spin on Italy’s famous trio. First off, we had to add mushrooms— it’s what we do! We chose our Marinated Mushrooms for their rich Italian flavor. We also swapped the basil for fresh rosemary to use the sprigs as creative “skewers.” Not only are these herb sticks decorative, but the bold rosemary flavor really pops. Lastly, we decided to take this typical cold salad and grill it. Nothing like a little heat to bring out the savory flavor of that balsamic glaze.
Arguably the easiest kebab recipe in our recipe library, this one’s a quick project— perfect for busy cookouts. If you think you may have impatient guests, start here with a grilled Caprese kebab appetizer.
- 16 oz Monterey ® Marinated Mushrooms*
- 10 oz pack of cherry or grape tomatoes
- 10 oz package of marinated mozzarella balls
- 1 bunch of fresh basil
- 6 sprigs of fresh rosemary
- Extra virgin olive oil
- Pinch of salt
*Purchase jars of our Marinated Mushrooms at participating Sam’s Clubs near you. Don’t live near one of those grocers? Make your own by following our Marinated Mushrooms Home Canning recipe or substitute fresh whole mushrooms with our Monte’s Mushroom Marinade.
- 2 cups balsamic vinegar
- ½ cup brown sugar
From small family gatherings to big summer cookouts, make as many or as few skewers as you prefer by doubling or tripling the recipe.
- If you are marinating your own mushrooms and not purchasing them pre-made, follow our Marinated Mushrooms Home Canning recipe or substitute fresh whole mushrooms with our Monte’s Mushroom Marinade.
- Make your balsamic glaze.* Bring a saucepan to medium heat and add your balsamic vinegar and brown sugar. Bring to a slow boil, then reduce your heat to low and simmer until glaze is reduced by half, usually about 20 minutes. You’ll know it’s ready when it starts sticking to a wooden spoon. Let cool.
*Save time by purchasing a pre-made balsamic glaze should you wish!
- While balsamic glaze cools, wash rosemary sprigs and tomatoes. Pat dry with paper towels.
- Preheat the grill to medium.
- Remove about three-quarters of the rosemary needles from the bottom of each sprig to create your skewer.
- Thread each ingredient onto your rosemary skewer, starting from the bottom. Leave about one-fourth of the rosemary needles visible at the top. Alternate ingredients to add variety. For example, you may choose to start with a mushroom, then add a tomato, followed by mozzarella cheese, and repeat. Try to mix/match the colors and create a balance of texture.
- Baste with olive oil and add a dash of salt.
- Grill your kebabs for a few minutes on each side over indirect heat, pulling off the grill before the cheese is so soft that it falls off the skewer, usually four minutes on each side. Be sure to check out these grilling tips to understand the best cooking temperature and positioning on the grill when grilling with mushrooms.
- Drizzle with balsamic glaze and serve warm with your picnic favorites.
If you love kebabs, you have to read our blog, 5 Mushroom-Inspired Kebabs to Create This Summer! Here are a few other kebab recipes, just for you!
Eager to keep on grilling? Here are more mushroom friendly-grill recipes to put your new skills to good use!
GIVE ME MORE KEBABS, PLEASE!
New to making kebabs or want some inspiration for creative combinations? Be sure to download our 10 Ways to Kebab ebook, which includes tips for temperature control, cutting, and stringing techniques to make brag-worthy kebabs!