Red Meat Allergy Friendly Feta-Stuffed Mushroom Kebabs with Olives
Total time47 min
Prep time20 min
Cook time12 min
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Learn more →Ingredients
4 servings
For the marinade
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the kebabs
- 2 large portobello mushroom caps (about 8 oz total), cut into 1 ½-inch chunks
- 8 oz cremini mushrooms, stems trimmed
- 6 oz block feta cheese, cut into 1-inch cubes
- 1 cup pitted kalamata olives (about 5 oz), drained
- 1 large red bell pepper, cut into 1 ½-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 lemon, cut into wedges
- 1 tbsp olive oil, for drizzling
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 15 minutes so they don't scorch on the grill.
- 2
Whisk together the olive oil, lemon juice, dried oregano, smoked paprika, salt, and black pepper in a large bowl until combined.
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