Mushroom kabab is a good appetiser or snack which combines earthy flavours in mushrooms with aromatic spices to offer the perfect blend of taste and texture. A very easy-to-make mushroom kabab recipe that is wonderful for vegetarians and non-vegetarians, the smoky char-grilled flavour is sure to tempt anyone. Made from finely chopped mushrooms, flavoured herbs, and a medley of spices, the kababs are shaped into patties or skewered and grilled to golden perfection. This mushroom kabab is suitable for any event; it may be pan-fried, baked, or grilled. The binding agents in breadcrumbs, chickpea flour, or boiled potatoes help hold the mixture together. Additions like garlic, ginger, green chillies, and coriander add a flavour profile to these kababs. The piquant mint chutney or a tangy yoghurt can do wonders, adding a final flavour quotient. Mushroom kababs are indeed a yummy dish but are also full of nutrients, so they are a perfectly healthy supplement to your dishes. It could be given as an appetiser for parties, at family reunions, and even as an evening snack-they are sure to suit all mouthwatering palettes. Moreover, being simple, this recipe is perfect for both experienced cooks and beginners. Add some magic to the culinary game. The irresistible mushroom kabab dish is pretty satisfying and full of flavour.

• 12 mushroom
• 1 tomato
• 1 yellow bell pepper
• 1/2 cup butter
• 1 zucchini
• 1/2 tsp cumin powder
• 1/2 onion
• Salt
• 1/2 tsp peppercorns

• Whether you're craving a savoury appetizer that is also healthy, the mushroom kabab recipe should not be missed.
• Start by washing the button mushrooms under running water to remove dirt. Once cleaned up, place them aside to drain.
• Now cut into equal-sized pieces the zucchini, tomato, and yellow bell pepper. This will ensure that the kebabs are cooked uniformly.
• Heat a dry frying pan over medium flame and add the cumin powder. Roast it without adding any oil, as it enhances the earthy nature of the spice's aroma and adds it to the kebabs.
• When roasted, set it aside. Now take the peppercorns and grind them into a fine powder using a grinder.
• After grinding, roast the peppercorn powder in the same frying pan to bring out that sharp, spicy flavour. Keep both roasted spices aside for later seasoning of kebabs.
• The fun part is now- kebabs assembly. Take wooden or metal skewers and then pack the vegetables.
• Start with a mushroom followed by a slice of zucchini, a bell pepper piece, and then a tomato, repeating it till the skewer is filled.
• Place the kebabs on the grill preheated at a medium flame. Once the grill is hot, reduce the flame to medium-low and cook the kebabs for 10-15 minutes.
• Skewers should be frequently turned to ensure kebabs are cooked evenly. When grilling, baste with liberal amounts of melted butter using a brush; the butter mellows out the flavour, keeping vegetables moist and caramelized as well.
• Then, take the kebabs out of the oven and transfer them onto a serving plate. To add flavour to your kebabs, sprinkle a pinch of salt and the roasted cumin powder over them.
• Do not forget the roasted peppercorn powder.
• Slice half an onion and lay it out in rings around the kebabs on the serving plate. Raw onions crisp up a lot when grilled; they add a fresh, crunchy contrast to the smoked vegetables.
• Serve hot, preferably with mint chutney, yogurt dip, or your favorite sauce.
• This recipe of mushroom kabab tastes heavenly and is healthy due to the richness of vitamins, fibers, and antioxidants.