In a medium bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, minced garlic, Dijon mustard, and honey (or maple syrup). Stir in the dried thyme, rosemary, smoked paprika, and a pinch of salt and pepper until the mixture is smooth and well combined.

Place the cleaned and trimmed mushrooms into a resealable bag or a shallow dish. Pour the freshly made marinade over the mushrooms, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally for 2–3 hours.

If using wooden skewers, soak them in water for at least 30 minutes. Metal skewers can be used right away without soaking.

Preheat your grill to medium-high heat, around 375°F to 450°F. Lightly oil the grill grates.

Once marinated, thread the mushrooms onto the skewers. Alternate with optional veggies, leaving space between each piece.

Grill the skewers for about 10–12 minutes, turning occasionally until tender and slightly charred. Brush occasionally with leftover marinade.

Transfer the skewers to a serving platter and sprinkle with freshly chopped parsley or chives. Serve warm.