Grilled Mushroom & Apple Skewers

Backyard grilling meets autumn produce when meaty mushrooms and crisp Honeycrisp apples share the fire. Halloumi browns beside them under a maple-Dijon glaze with rosemary, for sweet-savory skewers made for dinner.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 380 cal
• 16g protein
• 28g carbs
• 24g fat
• 3g fiber

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Ingredients

• 4 large portobello mushroom caps
• 8 oz cremini mushrooms
• 2 firm Honeycrisp apples
• 1 large red onion
• 8 oz halloumi cheese
• 1/4 cup olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp maple syrup
• 1 Tbsp chopped fresh rosemary
• 2 minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 wooden or metal skewers
• 2 Tbsp chopped fresh parsley

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes so they do not scorch on the grill.
2. 2Wipe the portobellos and creminis clean; cut the portobellos into thick 1-inch chunks and leave smaller creminis whole or halved so pieces are similar in size.
3. 3Core the apples and cut into 1-inch wedges, leaving the skin on for color and structure. Cut the red onion into 1-inch chunks and the halloumi into matching cubes.
4. 4In a large bowl whisk together the olive oil, vinegar, mustard, maple syrup, rosemary, garlic, smoked paprika, salt, and pepper until emulsified.
5. 5Add the mushrooms, apple wedges, onion, and halloumi to the bowl and toss gently until every piece is coated. Let marinate 15 minutes at room temperature while the grill heats.
6. 6Preheat a gas or charcoal grill to medium-high heat, about 400°F. Oil the grates lightly.
7. 7Thread the marinated pieces onto skewers, alternating mushroom, apple, onion, and halloumi so each skewer looks colorful and balanced. Reserve any leftover marinade.
8. 8Grill the skewers with the lid closed as much as possible, turning every 3 to 4 minutes, until the mushrooms are tender and marked, the apples are caramelized at the edges, and the halloumi is golden, 12 to 15 minutes total.
9. 9In the last minute, brush the skewers with the reserved marinade for extra gloss and flavor.
10. 10Transfer to a platter, rest 2 minutes, then scatter chopped parsley over the top.
11. 11Serve immediately as a shareable main with crusty bread or a simple green salad so guests can pull skewers straight from the platter.