Brochetas de champiñones marinados, tomate y cebolla de verdeo

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These marinated mushroom, tomato, and spring onion skewers are a vibrant addition to any outdoor gathering. This vegan dish relies on a simple yet punchy marinade of extra-virgin olive oil, red wine vinegar, and fresh woody herbs like thyme and rosemary to bring out the natural sweetness of the cherry tomatoes and the earthy depth of the mushrooms. The gentle heat of chilli flakes adds a subtle warmth that complements the charred, smoky finish from the grill.

Ideal for a summer barbecue or a rustic campfire supper, these skewers are incredibly versatile and can be prepared up to a day in advance. Soaking the vegetables in the savoury dressing ensures they remain juicy while they caramelise over the flames. Serve them as a light main with flatbreads and a cooling dip, or as a side dish alongside other seasonal grilled vegetables for a complete plant-based feast.

Ingredients for Marinated Mushroom, Tomato, and Spring onion Skewers

2 dientes de ajo, finamente picados
120ml de aceite de oliva virgen extra
60ml red wine or Sherry vinegar
3 tablespoons chopped fresh thyme and/or rosemary leaves
Large pinch of crushed red pepper flakes
1 cucharadita de sal kosher, y más al gusto
1/2 cucharadita de pimienta negra recién molida, más al gusto
6 spring onions, cut crosswise into 2-inch pieces
575 ml de tomates cherry
575ml cremini, button, or other small mushrooms
4–6 long wooden or metal skewers, or 4–6 long live branches whittled down to sharpened sticks

How to make Marinated Mushroom, Tomato, and Spring onion Skewers

Whisk garlic, oil, vinegar, thyme, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoons black pepper in a medium bowl. Transfer mixture to a resealable container or plastic bag and add spring onions, tomatoes, and mushrooms. Marinate until ready to cook, at least 15 minutes.

If using wooden skewers or branches, soak them in water at least 10 minutes. Skewer spring onions, tomatoes, and mushrooms, dividing evenly and leaving about 4 inches of empty skewer at the bottom. Reserve leftover marinade.

Prepare a campfire for medium heat. When it's ablaze, carefully place skewers vertically in the ground around the fire; they should be close enough to the flames that the ingredients begin sizzling within a few seconds. Cook, rotating skewers occasionally, until spring onions, tomatoes, and mushrooms are caramelized or charred in spots and mushrooms are tender, 10–15 minutes.

Transfer skewers to plates, season with salt and black pepper, drizzle with reserved marinade, and serve.

Vegetables can be marinated and chilled up to 1 day in advance.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.