Stuffed Mushroom Kabobs

Ingredients

  • 18–20 medium button mushrooms
  • 1 (2½-ounce) can deviled ham
  • 20 pearl onions
  • 9–10 cherry tomatoes
  • Cooking oil
  • Melted or seasoned butter (optional)
  • Skewers

There’s something magical about skewering a few humble ingredients and transforming them into a fire-roasted feast. These Stuffed Mushroom Kabobs are a rustic twist on a gourmet appetizer—easy to make, fun to grill, and bursting with flavor.

Cooking Steps

  • 1
    Remove the stems from the mushrooms and stuff each cap with deviled ham.
  • 2
    Place two stuffed caps together, filling sides facing inward like a sandwich, and thread onto skewers.
  • 3
    Alternate the mushroom pairs with pearl onions and cherry tomatoes for colorful variety.
  • 4
    Brush the kabobs with cooking oil.
  • 5
    Grill 4 inches from hot coals for 15–20 minutes, turning occasionally, until mushrooms are tender.
  • 6
    Optional: Brush with melted or seasoned butter just before serving for extra richness.

Optional Additions:

  • Swap deviled ham for herbed cream cheese for a vegetarian version.

  • Add marinated artichoke hearts or zucchini slices to the mix.

  • Try a garlic-parmesan butter drizzle instead of plain melted butter.

Perfect Pairings:

  • Crusty campfire bread

  • Charred corn salad

  • Grilled sausage or chicken kabobs

These Stuffed Mushroom Kabobs are ideal for both appetizers and main-course variety platters at your next outdoor feast. They’re quick to prep, easy to grill, and absolutely unforgettable.

Roughing It Easy

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