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.
- 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
Serve with a side of blue cheese, paired with slices of celery and carrots for the full experience!
From small family gatherings to big summer cookouts, make as many or as few skewers as you prefer by doubling or tripling the recipe.
- Clean your mushrooms with our tips for preparing mushrooms here.
- Wash your cauliflower and separate into florets. Cut the stem short.
- Mix together melted butter, hot sauce, vinegar and garlic powder and set aside. Pour panko into a separate bowl and set aside.
- Preheat the grill to medium temperature.
- 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.
- 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.
- 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.
- 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.
- Serve with blue cheese dressing as a dip and pair with other typical “wing” sides like celery or carrots for an added crunch!
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!