Charred Jerk Oyster Mushroom Skewers with Crispy Green Plantain Chips

Serves 4 | Plant-based, Fire-Charred, and Seriously Addictive

If you’ve ever doubted mushrooms could hold the spotlight, this will flip that idea on its head.

We’re talking about succulent, meaty oyster mushroom skewers, grilled to golden-edged perfection, soaked in rich, bold jerk flavour, and finished with a sticky miso glaze. Paired with crunchy green plantain crisps, this combo is pure flavour - smoky, crispy, spicy, sweet, all at once.

CHEF TIPS

Oyster mushrooms have that naturally meaty pull, but the secret is how you treat them like meat.

• Marinate them well in Ama’s Jerk to build deep flavour inside and out.
• Fold large pieces onto the skewers to create more surface area — this gives you more crispy edges when they hit the pan or grill.
• Char over high heat to caramelise the marinade and lock in juiciness.
• Optional glaze with Ama’s Sticky Miso Jerk adds that final hit of sweet umami that takes this into addictive territory.

Pair it with freshly fried green plantain crisps and you’ve got a full experience: char, crunch, heat, depth.

Ingredients

For the Skewers

• 600g oyster mushrooms (can sub for food of choice eg, chicken, tofu, vegtables)
• 4 tbsp Ama’s Jerk Marinade
• 4 tbsp Ama’s Sticky Miso Jerk (optional, for final glaze)
• 1 tbsp olive oil (or other neutral oil for cooking)
• Skewers (metal or soaked wooden)

For the Plantain Chips

• 2 green plantains (aka green bananas), peeled and thinly sliced
• Avocado oil (or other high-heat oil) for frying
• Sea salt, to finish

Method

1. Marinate the Mushrooms. Tear or slice oyster mushrooms into large pieces. Toss them in Ama’s Jerk Marinade until fully coated. If you’ve got time, let them rest and soak up the flavour (15–30 mins is perfect).

2. Thread the mushrooms onto skewers. If any are wide, fold them over to double up - this gives them more char potential and helps hold moisture.

3. Heat a griddle pan, BBQ, or non-stick pan over medium-high heat with a little oil. Lay down the skewers and let them sizzle - don’t move them too much. Turn every couple of minutes until all sides are golden and edges are crisp (around 6–8 mins total).

4. Glaze (Optional but next-level). Brush each skewer with Ama’s Sticky Miso Jerk for the final 1–2 minutes, then remove from the heat. Let the sauce bubble slightly and glaze the mushrooms, creating that sticky-sweet finish.

 For the Plantain Chips:

1. Peel and thinly slice the green plantains into rounds or ovals (mandoline or knife).
2. Heat avocado oil in a shallow pan over medium-high. Test with one slice - it should sizzle immediately.
3. Fry in batches until golden and crispy, flipping as needed (about 2–3 mins per batch).
4. Drain on kitchen towel and immediately season with sea salt while still hot.

Chef’s Notes:

• Want deeper smoke? Finish your skewers on a charcoal BBQ or under the grill (broiler) for 1–2 minutes.
• Oyster mushrooms shrink - pack your skewers full so they stay juicy.

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• For a lighter option, bake the plantain slices at 200°C (fan) with a little oil until crisp.