HOLIST HUB,2026: Harissa Preserved Lemon Mushroom Kebabs with Avocado Yoghurt Brain Sauce

Food For Brain Fog | Serves 2–4 | Prep Time: 20 minutes | Cook Time: 25–30 minutes | Gluten Free

These mushroom kebabs are smokey, sticky, savoury and a little bit spicy, made with folded portobello & flat mushroom ribbons as well as up mushrooms smothered in a harissa & preserved lemon.

The mushrooms become deeply golden and caramelised in the oven, then they’re served over a creamy avocado yoghurt brain sauce with parsley, lemon, olive oil and pepitas.

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How is this recipe good for supporting brain fog, memory + focus?

Mushrooms

Mushrooms contain ergothioneine, a protective antioxidant found in mushrooms that helps support cellular protection. They also provide B vitamins, which are important for energy production and nervous system function.

Avocado + Olive Oil

Avocado and extra virgin olive oil bring healthy fats and polyphenols, helping support brain cell health, steadier energy and antioxidant pathways.

Greek Yoghurt

Greek yoghurt adds protein and, if using a live-culture yoghurt, can support the gut microbiome. Because the gut and brain are constantly communicating, gut support can play a role in mood, clarity and brain fog.

Pepitas

Pepitas provide magnesium and zinc, two minerals involved in nervous system function, stress resilience and neurotransmitter support.

Ingredients

For The Mushroom Kebabs

3 - 4 large portobello mushrooms

3 - 4 flat mushrooms

3 - 4 cup mushrooms

1 - 2 tbsp olive oil, for brushing

For The Harissa Preserved Lemon Glaze

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 tbsp tamari

1 - 2 tsp maple syrup or honey

1–2 tbsp preserved lemon, finely chopped

1 garlic clove, finely grated

1 tsp smoked paprika

Freshly cracked black pepper

For The Avocado Yoghurt Brain Sauce

½ ripe avocado

1 cup Greek yoghurt

2 tbsp extra virgin olive oil

1 large handful parsley

¼ cup pepitas

Juice of 1 lemon

Sea salt and freshly cracked black pepper

For Serving

Fresh parsley or coriander

Pickled red onions

Lemon wedges

Extra virgin olive oil, to finish

Instructions

For The Mushrooms

Preheat the oven grill around 200–220°C. Thinly slice all of the mushrooms.

For the portobello and flat mushrooms, slice them into thin ribbons so they can fold easily onto the skewers.

For the cup mushrooms, slice them into thin whole cross-sections rather than ribbons.

For The Harissa Preserved Lemon Marinade

In a bowl, whisk together the harissa paste, extra virgin olive oil, tamari, maple or honey, preserved lemon, garlic, smoked paprika and black pepper.

Taste and adjust if needed. It should be salty, tangy, smoky, slightly sweet and a little spicy.

Add the sliced mushrooms to the marinade and toss very gently to coat. Be careful not to overmix or snap the mushroom slices. The glaze will soften them slightly, which helps them bend and fold more easily onto the skewers.

Thread the mushrooms onto skewers, alternating folded portobello and flat mushroom ribbons with the thin cup mushroom cross-sections.

Fold the portobello and flat mushroom ribbons into little S-shapes or accordion-style folds as you thread them, so they create that ruffled kebab look.

Place the skewers onto a lined baking tray.

Ingredients

For The Mushroom Kebabs

3 - 4 large portobello mushrooms

3 - 4 flat mushrooms

3 - 4 cup mushrooms

1 - 2 tbsp olive oil, for brushing

For The Harissa Preserved Lemon Glaze

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 tbsp tamari

1 - 2 tsp maple syrup or honey

1–2 tbsp preserved lemon, finely chopped

1 garlic clove, finely grated

1 tsp smoked paprika

Freshly cracked black pepper

For The Avocado Yoghurt Brain Sauce

½ ripe avocado

1 cup Greek yoghurt

2 tbsp extra virgin olive oil

1 large handful parsley

¼ cup pepitas

Juice of 1 lemon

Sea salt and freshly cracked black pepper

For Serving

Fresh parsley or coriander

Pickled red onions

Lemon wedges

Extra virgin olive oil, to finish

Instructions

For The Mushrooms

Preheat the oven grill around 200–220°C. Thinly slice all of the mushrooms.

For the portobello and flat mushrooms, slice them into thin ribbons so they can fold easily onto the skewers.

For the cup mushrooms, slice them into thin whole cross-sections rather than ribbons.

For The Harissa Preserved Lemon Marinade

In a bowl, whisk together the harissa paste, extra virgin olive oil, tamari, maple or honey, preserved lemon, garlic, smoked paprika and black pepper.

Taste and adjust if needed. It should be salty, tangy, smoky, slightly sweet and a little spicy.

Add the sliced mushrooms to the marinade and toss very gently to coat. Be careful not to overmix or snap the mushroom slices. The glaze will soften them slightly, which helps them bend and fold more easily onto the skewers.

Thread the mushrooms onto skewers, alternating folded portobello and flat mushroom ribbons with the thin cup mushroom cross-sections.

Fold the portobello and flat mushroom ribbons into little S-shapes or accordion-style folds as you thread them, so they create that ruffled kebab look.

Place the skewers onto a lined baking tray.

For Cooking

Place the mushroom kebabs under the oven grill and cook for 10–12 minutes, or until the mushrooms are starting to soften, darken and caramelise.

Carefully flip the skewers over, then brush with any leftover glaze.

Return to the oven grill for another 8–12 minutes, or until the mushrooms are golden, sticky and slightly charred.

Keep an eye on them as they cook, as the glaze can caramelise quickly under the grill. If needed, brush with a little extra olive oil while cooking to help them stay glossy and golden.

For The Avocado Yoghurt Brain Sauce

Add the avocado, Greek yoghurt, extra virgin olive oil, parsley, pepitas, lemon juice, sea salt and black pepper to a blender or food processor.

Blend until smooth, creamy and spoonable.

Taste and adjust with extra lemon, salt or pepper if needed.

For Serving

Spread the avocado yoghurt brain sauce onto a serving plate.

Lay the mushroom kebabs over the top.

Finish with pickled red onions, fresh parsley or coriander, lemon wedges, freshly cracked black pepper and a drizzle of extra virgin olive oil.

Serve warm.