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Last Updated on March 27, 2026 by Tiffany
These Jamaican jerk mushrooms are so easy to make and packed with an abundance of flavor! The mushrooms are cooked to the perfect “meaty” texture and the sauce clings to the shrooms so well, yuh would a never miss di meat!
Whether you’re making these jerk mushroom kebabs on the grill in the summer or on the stove, they taste amazing any way. I highly suggest to make a large batch because they are so addictive and have an incredible flavor.
The base of these shrooms are ketchup and BBQ sauce mixed with jerk marinade. This is to keep the recipe simple and affordable and they serve as the perfect carrier for jerk paste. I always purchase a natural ketchup without high fructose corn syrup to keep the recipe healthy without a whul heal an extra unhealthy ingredients.
What You’ll Need
-
Baby Bella Mushrooms
-
King Trumpet Mushrooms (or oyster)
-
Ketchup
-
BBQ Sauce
-
Jerk Marinade
-
Oil
How to make Jamaican Jerk Mushrooms
Step One:
Slice the baby Bella mushrooms very thin and cut off the tops of the king trumpet mushroom. Now, using a vegetable peeler, peel thin strips of the king trumpet mushroom. This allows the mushroom to cook quickly and have a very “meaty” texture.
(If you don’t have access to king trumpet mushroom or oyster, although they are preferred, you can just double the amount of baby Bella mushrooms).
Step Two:
Stack the mushrooms onto each kebab stick, alternating between each variety. With the peeled king trumpet mushrooms, fold them so that they fit onto the kebab sticks better.
Heat a large pan with oil (medium heat) and place the sticks into the pan. Place a smaller pot cover DIRECTLY onto the mushrooms (not covering the pot, only overing the mushrooms!) This will allow water to be drawn out of the mushrooms and for a beautiful char to form.
Step Three:
While the mushrooms are searing, grab a small bowl and combine the jerk marinade, ketchup, and bbq sauce and mix.
Once the mushrooms have browned (in about 3-7 minutes, flip to the other side and brush the sauce onto the mushrooms.)
Step Four:
The mushrooms are ready once you can see a nice char and the sauce has almost caramelised on the shrooms. Serve alongside rice and peas, or enjoy by itself!
How to store Jamaican Jerk Mushrooms
I’m going to be very honest, these jerk mushrooms got demolished within the first few minutes of going on my plate. Storing these to eat later wasn’t even an option LOL. However, if you have more self control than me or double the recipe, these absolutely store well!
Simply store in an airtight container in the fridge for up to 5 days. When you’re ready to eat, reheat in the airfryer 400 F/204 F for a few minutes until warm and crispy.
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Jamaican Jerk Mushrooms
Equipment
- Vegetable Peeler
- Kebab Sticks
Ingredients
- 7 Baby Bella Mushrooms
- 3 King Trumpet Mushrooms
- 2 Tablespoons Ketchup
- 1 Tablespoon BBQ Sauce
- 2.5-3 Teaspoons Jerk Marinade
- 1 Teaspoon Olive Oil
- 1 Teaspoon Oil
Instructions
- Slice the baby Bella mushrooms very thin. Cut off the tops of the king trumpet mushroom. Now, using a vegetable peeler, peel small strips of the king trumpet mushroom. This allows the mushroom to cook quickly and have a very "meaty" texture. (If you don't have access to king trumpet mushroom or oyster, although they are preferred, you cn just double the amount of baby Bella mushrooms).
- Stack the mushrooms onto each kebab stick, alternating between each variety. When stacking the oyster mushrooms, make sure to fold them before placing on the stick.Heat a large pan with oil (medium heat) and place the mushroom sticks into the pan. Place a smaller pot cover DIRECTLY onto the mushrooms (not covering the pot, only covering the mushrooms!) This will allow water to be drawn out of the mushrooms and for a beautiful char to form. You may have to reapply oil if they're not cooking quickly or the pan is blackening. Spray oil works best for this.
- While the mushrooms are searing, grab a small bowl and combine the jerk marinade, ketchup, and bbq sauce and mix. Once the mushrooms have browned (in about 3-5 minutes, flip to the other side and brush the sauce onto the mushrooms.
- The mushrooms are ready once you can see a nice char and the sauce has almost caramelised on the shrooms. Serve alongside rice and peas, or enjoy by itself!
