Vegetarian Grilled Buffalo “Chicken” Mushroom Kebabs

Speaking of bringing the heat, these grilled Buffalo Bites are beyond perfect for a simple summer meal, no meat required!

 

buffalo mushroom bites

Vegetarian Grilled Buffalo “Chicken” Mushroom Kebabs

Description

Any vegetarian knows the struggle of attending a cookout. Your choices are burger, hot dog or steak. AKA meat, meat and a side of meat. That’s why we decided to switch up the traditional buffalo bites with a meat-free option— using mushrooms instead of chicken. That’s right. The rich umami taste of grilled mushrooms makes them a surprisingly scrumptious imitation of crowd-pleasing, zesty buffalo nuggets. 

But we didn’t stop there. Our grilled “chicken” kebabs even feature cauliflower to give you a mix of crunch and spongy smoothness. One thing we love about this vegetarian recipe is that you can make your kebabs as spicy or as mild as you like— or make two batches for those who want a more subdued option. Serve these grilled buffalo kebabs as an appetizer before the main course, paired with creamy blue cheese and ranch dressing, or slide them off the skewers to eat as a side with your other picnic favorites.

buffalo mushroom kebabs


Ingredients

  • 16 oz Monterey® White mushrooms*
  • 1 head of cauliflower
  • 4 tbsp butter, melted and cooled
  • 5 tbsp hot sauce (we recommend Frank’s Red Hot
  • 1 tsp white vinegar
  • 1 tsp garlic powder
  • 2 cups panko breadcrumbs

OPTIONAL SIDES

Serve with a side of blue cheese, paired with slices of celery and carrots for the full experience!

YIELD

  • 8 kebabs 

From small family gatherings to big summer cookouts, make as many or as few skewers as you prefer by doubling or tripling the recipe.


Instructions

  1. Clean your mushrooms with our tips for preparing mushrooms here.
  2. Wash your cauliflower and separate into florets. Cut the stem short.
  3. Mix together melted butter, hot sauce, vinegar and garlic powder and set aside. Pour panko into a separate bowl and set aside. 
  4. Preheat the grill to medium temperature.
  5. Line up your ingredients, mixtures and skewers, placing them in order: mushrooms and cauliflower in one bowl, then the hot sauce mixture in another before lastly a bowl of the breadcrumbs. Place a baking dish or sheet at the end to place your finished skewers onto.
  6. One by one, dip the mushrooms and cauliflower florets into the hot sauce mixture, then roll in the breadcrumbs. Continue until all mushrooms and cauliflower* florets are dipped.

    *Depending on the size of your cauliflower head, you may have some leftover if only making the 8 kebabs this recipe was created for. The remaining cauliflower could be roasted in tin foil on the grill while cooking your kebabs and enjoyed with rice or as a stand-alone side later.
  7. Spear the mushrooms and cauliflower onto metal skewers*, alternating between the two. Place onto a baking dish for easy transportation to your grill.

    *If using wooden skewers, be sure to soak the sticks in water for about 20 minutes before adding your ingredients to the stick. This will prevent the wood from catching fire while you’re barbecuing.
  8. Place kebabs on the grill indirect heat. Grill for 2 minutes on each side. Then move to indirect heat until the cauliflower is soft, about 5 more minutes.*

    *Be sure to check out these grilling tips to understand the best cooking temperature and positioning on the grill.
  9. Serve with blue cheese dressing as a dip and pair with other typical “wing” sides like celery or carrots for an added crunch!

SIMILAR RECIPES

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!

mushroom-kebabs

buffalo mushroom bites
Monterey Mushrooms blue and white logo

Vegetarian Grilled Buffalo “Chicken” Mushroom Kebabs


Description

Any vegetarian knows the struggle of attending a cookout. Your choices are burger, hot dog or steak. AKA meat, meat and a side of meat. That’s why we decided to switch up the traditional buffalo bites with a meat-free option— using mushrooms instead of chicken. That’s right. The rich umami taste of grilled mushrooms makes them a surprisingly scrumptious imitation of crowd-pleasing, zesty buffalo nuggets. 

But we didn’t stop there. Our grilled “chicken” kebabs even feature cauliflower to give you a mix of crunch and spongy smoothness. One thing we love about this vegetarian recipe is that you can make your kebabs as spicy or as mild as you like— or make two batches for those who want a more subdued option. Serve these grilled buffalo kebabs as an appetizer before the main course, paired with creamy blue cheese and ranch dressing, or slide them off the skewers to eat as a side with your other picnic favorites.

buffalo mushroom kebabs


Ingredients

  • 16 oz Monterey® White mushrooms*
  • 1 head of cauliflower
  • 4 tbsp butter, melted and cooled
  • 5 tbsp hot sauce (we recommend Frank’s Red Hot
  • 1 tsp white vinegar
  • 1 tsp garlic powder
  • 2 cups panko breadcrumbs

OPTIONAL SIDES

Serve with a side of blue cheese, paired with slices of celery and carrots for the full experience!

YIELD

  • 8 kebabs 

From small family gatherings to big summer cookouts, make as many or as few skewers as you prefer by doubling or tripling the recipe.


Instructions

  1. Clean your mushrooms with our tips for preparing mushrooms here.
  2. Wash your cauliflower and separate into florets. Cut the stem short.
  3. Mix together melted butter, hot sauce, vinegar and garlic powder and set aside. Pour panko into a separate bowl and set aside. 
  4. Preheat the grill to medium temperature.
  5. Line up your ingredients, mixtures and skewers, placing them in order: mushrooms and cauliflower in one bowl, then the hot sauce mixture in another before lastly a bowl of the breadcrumbs. Place a baking dish or sheet at the end to place your finished skewers onto.
  6. One by one, dip the mushrooms and cauliflower florets into the hot sauce mixture, then roll in the breadcrumbs. Continue until all mushrooms and cauliflower* florets are dipped.

    *Depending on the size of your cauliflower head, you may have some leftover if only making the 8 kebabs this recipe was created for. The remaining cauliflower could be roasted in tin foil on the grill while cooking your kebabs and enjoyed with rice or as a stand-alone side later.
  7. Spear the mushrooms and cauliflower onto metal skewers*, alternating between the two. Place onto a baking dish for easy transportation to your grill.

    *If using wooden skewers, be sure to soak the sticks in water for about 20 minutes before adding your ingredients to the stick. This will prevent the wood from catching fire while you’re barbecuing.
  8. Place kebabs on the grill indirect heat. Grill for 2 minutes on each side. Then move to indirect heat until the cauliflower is soft, about 5 more minutes.*

    *Be sure to check out these grilling tips to understand the best cooking temperature and positioning on the grill.
  9. Serve with blue cheese dressing as a dip and pair with other typical “wing” sides like celery or carrots for an added crunch!

SIMILAR RECIPES

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!

mushroom-kebabs

About Author

Lindsey Roberts
Lindsey Roberts

I love produce and mushrooms in particular! I started at Monterey Mushrooms in 2010 working in quality assurance and food safety. In 2013, I participated in a year-long grower training program to learn the art and science of growing mushrooms. I spent the next year growing mushrooms, and after the honeymoon phase was over, I realized my real passion was marketing. Mushrooms are one of the most difficult crops to grow, yet one of the easiest to use. I love cooking with mushrooms and teaching other people how to cook with them too. I’m a DIY, home improvement, gardening and landscaping fanatic! I find it rewarding to transform my home into my own personal refuge. I enjoy waking up to an indoor cycling ride while watching the morning news; and in the evening I find it gratifying to unwind with yoga.