Author Derek Sarno

Whether you’re a mushroom aficionado or simply seeking a wholesome, whole food and flavorful meal, or a fun meal prep, this recipe has it all. Experience a delectable fusion of flavors with our Grilled Mushroom Skewers and Power Lentils recipe. Discover the savory satisfaction of Steaky Mushroom Skewers, the smokey allure of seared white button mushrooms on the grill, and the delightful juicy savor of BBQ Zucchini. Dive into the warming embrace of these Green Speckled Power Lentils, accompanied by the kick of Garlic Chili Kale.

Shop for Ingredients

Make a list for the store or order online.



Power Packed Lentils

  • 1 white onion, large, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 4 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon black pepper grinds
  • 1 teaspoon salt, flakes
  • 1 teaspoon chili flakes
  • 1 cup dried, green speckled lentils (brown or black may also be used), rinsed
  • 3 cups water
  • 3 medium potatoes, diced
  • 1 bunch parsley, chopped
  • 1 bay leaf

Steaky Mushroom Skewers

  • 1 teaspoon cooking oil
  • 20 medium-size or 485g crimini mushrooms, stems removed (save for garlic chili kale)
  • 2 tablespoons steak seasoning (your favorite blend)
  • 1 teaspoon olive oil
  • salt and pepper, to taste

Smokey Grilled Sliced Button Mushrooms

  • 300 g medium white button mushrooms, sliced
  • 3 tablespoons olive oil
  • 2 tablespoons pork seasoning blend (your favorite kind)
  • 1 teaspoon cooking oil
  • salt and pepper, to taste

BBQ Zucchini

  • 1 large zucchini or several small ones
  • 1 tablespoon olive oil
  • 3 tablespoons BBQ seasoning blend (your favorite kind)

Garlic Chili Kale

  • 1 bunch kale, cleaned and stems removed
  • 1 tablespoon olive oil
  • 4 garlic cloves, chopped
  • 1 teaspoon chili flakes
  • Mushroom stems from Steaky Mushroom Skewers
  • Salt and pepper to taste
  • Handful of fresh parsley, chopped


Power Packed Lentils

Heat a medium-sized sauce pot over medium-high heat until hot. Add the diced onion, celery, carrot and minced garlic. Sauté for 1 – 2 minutes. Stir in the cumin, coriander, smoked paprika, black pepper, salt and chili flakes. Mix well. Add in the rinsed, dried lentils and water along with the diced potatoes. Bring the mixture to a boil for a few minutes, then reduce the heat to simmer. Stir often and cook for roughly 15 – 20 minutes until the lentils are soft and the potatoes are tender. Season to taste with additional salt and pepper if needed. Before serving, stir in the freshly chopped parsley.

Steaky Mushroom Skewers

Preheat your grill or heat a cast iron pan or skillet on medium-high heat. Oil the pan.

Thread the mushrooms onto skewers. Sprinkle the steak seasoning, salt and pepper over the mushrooms. Place the skewers on the hot pan or grill.

Optionally, place another weighted pan gently on top of the skewers to draw out moisture and create more surface area for grilling. Cook on both sides for several minutes until nicely charred and cooked through. Remove from the pan or grill and set aside.

Smokey Grilled Sliced Button Mushrooms

In a large bowl, mix the sliced mushrooms with olive oil and the pork flavored seasoning blend. Allow the mushrooms to marinate for 10-15 minutes. Preheat your grill and place a cast iron pan on it until hot. Add the cooking oil and then the marinated mushrooms. Sear and sauté the mushrooms for several minutes until they are charred and flavorful.

BBQ Zucchini

Slice the zucchini lengthwise and then into roughly 3-inch chunks. In a large bowl, toss the zucchini chunks with olive oil and the BBQ seasoning blend. Grill the zucchini on both sides until they are crispy, charred, and cooked through.

Garlic Chili Kale

Blanch the kale: In a large bowl or sauce pot, add cleaned and shredded kale and enough boiling water to cover. Let sit for a minute until wilted. Drain and let drip dry until ready to sauté. Heat olive oil in a pan over medium heat. Add the chopped garlic and chili flakes. Sauté for a minute until fragrant. Add the leftover mushroom stems and sauté for a few minutes until they soften. Stir in the cleaned and chopped kale leaves. Cook until the kale is wilted and tender. Season with salt and pepper to taste. Mix in the fresh chopped parsley before serving.

Assemble the Dish

Arrange the grilled mushroom skewers, smokey grilled sliced white button mushrooms and BBQ zucchini on a serving platter. Serve alongside a generous portion of power lentils and garlic chili kale. Enjoy this flavorful and hearty dish that combines the richness of mushrooms, the smokiness of the grill and the nourishing power of lentils and kale.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

We collect, use and process your data according to our Privacy Policy.

Connect with other mushroom lovers