In a medium bowl, whisk together olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, and minced garlic until smooth. Add Dijon mustard and honey, mixing until fully combined.

Sprinkle in dried thyme, dried rosemary, smoked paprika, along with salt and pepper to taste. Stir well to ensure even distribution.

Place whole mushrooms in a resealable bag. Pour the marinade over, ensuring each is coated. Seal and refrigerate for at least 30 minutes.

Soak wooden skewers in water for 30 minutes to prevent burning. Meanwhile, let mushrooms marinate.

Set grill to medium-high heat and lightly oil grates.

Remove marinated mushrooms from the marinade, thread onto skewers. Optionally alternate with colorful veggies.

Place skewers on the grill and cook for 10–12 minutes, turning occasionally. Brush with leftover marinade during cooking.

Transfer to a platter and sprinkle with chopped parsley or chives before serving.