Start by cleaning the mushrooms with a damp cloth. Avoid rinsing them under water, as mushrooms can absorb moisture and become soggy. Trim the stems if necessary.
In a mixing bowl, combine the melted unsalted butter, minced garlic, pinch of salt, and lemon juice. Stir well to ensure the garlic is evenly distributed.
Thread the mushrooms onto the skewers. You can pack them closely together, but make sure there’s a little space between each mushroom for even cooking.
Using a basting brush, generously coat the mushrooms with the garlic butter mixture, ensuring each mushroom is well-covered.
If grilling, preheat your grill to medium heat. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally and basting with more garlic butter. If using an oven, preheat to 400°F (200°C) and bake on a lined baking sheet for approximately 15 minutes, flipping halfway through.
Once cooked, remove the kebabs from the heat and sprinkle with chopped parsley for a fresh touch. Serve immediately while warm.
