Oyster Mushroom Pinchos
With a sweet, spicy, & savory pineapple barbecue sauce that even the meat-eaters will love!
by Lyana Blount | @blackricanvegan
The weather is warming up and we are officially in grilling season! A lot of people head straight to the meat section when planning for a BBQ, but I got something special for the vegans. These oyster mushroom pinchos are easy to make, healthy, and so full of flavor that the meat-eaters might snatch these up as well!
The secret to the recipe is a sweet and savory pineapple barbecue sauce, which I made by elevating store-bought barbecue sauce with fresh pineapple and Loisa’s Sofrito. Brush this on your kabobs while they’re cooking to create the perfect tasty glaze. You can always have fun with the veggies you chose for the skewers – I used bell peppers, red onion and zucchini alongside meaty oyster mushrooms. Feel free to have fun with it and use whatever veggies you like. Whatever you choose, this will surely become a go-to for all your BBQ’s this summer!
Oyster Mushroom Pinchos
Lyanna Blount | @blackricanvegan
10 - 15 kabobs
20 minutes
15 minutes
Caribbean
Grilling
Glazed with a sweet and spicy pineapple barbecue sauce that even the meat-eaters at the cookout will love!
Ingredients
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2 lbs oyster mushrooms
1 tbs olive oil
1 tbs Loisa Sofrito
1 tsp Loisa Sal Marina
½ tsp Loisa Ground Black Pepper
1 tsp Loisa Organic Garlic Powder
1 tsp Loisa Organic Sazón
1 red bell pepper, cut into large squares
1 green bell pepper, cut into large squares
1 green zucchini, cut into large cubes
1 yellow zucchini, cut into large cubes
1 red onion, peeled and quartered
Skewers
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1 cup barbecue sauce
1 pineapple, cut into 1-inch chunks
1 jalapeño or ½ scotch bonnet pepper
1 tbs Loisa Sofrito
1 tbsp fresh cilantro
Directions
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Using your hands, separate your oyster mushrooms into bite-size pieces.
In a bowl, mix the mushrooms with olive oil, 1 tbs Sofrito, Sazón, garlic powder, black pepper, and salt. Let marinate for at least an hour or overnight.
Soak the skewers in water for about 30 minutes so that they don’t burn on the grill.
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To a blender, add your original barbecue sauce along with pineapple, jalapeño or scotch bonnet pepper, 1 tbs Sofrito, and cilantro. Blend until smooth and pour into a separate bowl to use for basting.
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Heat your grill to medium-high (350 - 400°)
Assemble the pinchos by adding pieces of the marinated mushrooms, onion, peppers, pineapple and zucchini to a skewer. You can get creative here and assemble them in any order you like. One by one, add 2-3 veggies followed by 2-3 pieces of oyster mushroom then add more vegetables to complete. I like to top each of mine with a piece of pineapple.
Place your kabobs 1 inch away from each other on a grill, avoiding overcrowding the grill. Cook the kabobs for 4 minutes on each side. Then, using a cooking brush, brush on the pineapple BBQ sauce on one side and cook for an additional 4 minutes. Flip and repeat on the other side until you achieve a glazed char on the veggies.
Serve hot and enjoy!
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Oyster Mushroom Pinchos
Lyanna Blount | @blackricanvegan
10 - 15 kabobs
20 minutes
15 minutes
Caribbean
Grilling
Glazed with a sweet and spicy pineapple barbecue sauce that even the meat-eaters at the cookout will love!
Ingredients
blank
2 lbs oyster mushrooms
1 tbs olive oil
1 tbs Loisa Sofrito
1 tsp Loisa Sal Marina
½ tsp Loisa Ground Black Pepper
1 tsp Loisa Organic Garlic Powder
1 tsp Loisa Organic Sazón
1 red bell pepper, cut into large squares
1 green bell pepper, cut into large squares
1 green zucchini, cut into large cubes
1 yellow zucchini, cut into large cubes
1 red onion, peeled and quartered
Skewers
blank
1 cup barbecue sauce
1 pineapple, cut into 1-inch chunks
1 jalapeño or ½ scotch bonnet pepper
1 tbs Loisa Sofrito
1 tbsp fresh cilantro
Directions
blank
Using your hands, separate your oyster mushrooms into bite-size pieces.
In a bowl, mix the mushrooms with olive oil, 1 tbs Sofrito, Sazón, garlic powder, black pepper, and salt. Let marinate for at least an hour or overnight.
Soak the skewers in water for about 30 minutes so that they don’t burn on the grill.
blank
To a blender, add your original barbecue sauce along with pineapple, jalapeño or scotch bonnet pepper, 1 tbs Sofrito, and cilantro. Blend until smooth and pour into a separate bowl to use for basting.
blank
Heat your grill to medium-high (350 - 400°)
Assemble the pinchos by adding pieces of the marinated mushrooms, onion, peppers, pineapple and zucchini to a skewer. You can get creative here and assemble them in any order you like. One by one, add 2-3 veggies followed by 2-3 pieces of oyster mushroom then add more vegetables to complete. I like to top each of mine with a piece of pineapple.
Place your kabobs 1 inch away from each other on a grill, avoiding overcrowding the grill. Cook the kabobs for 4 minutes on each side. Then, using a cooking brush, brush on the pineapple BBQ sauce on one side and cook for an additional 4 minutes. Flip and repeat on the other side until you achieve a glazed char on the veggies.
Serve hot and enjoy!