In a medium bowl, whisk together olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, and minced garlic.

Add Dijon mustard, honey, dried thyme, dried rosemary, and smoked paprika.

Season with salt and pepper, mixing until smooth and fragrant.

Place whole mushrooms in a resealable bag or shallow dish and pour the marinade over them.

Ensure mushrooms are completely coated, then refrigerate for at least 30 minutes.

For best results, marinate for 2 to 3 hours.

Soak wooden skewers in water for 30 minutes.

Preheat grill to medium-high heat.

Lightly oil the grill grates.

Remove mushrooms from marinade and thread onto skewers.

Optionally alternate with vegetables.

Grill the skewers for 10 to 12 minutes, turning occasionally.

Brush with reserved marinade during grilling.

Transfer to serving platter, garnish with chopped parsley or chives, and serve warm.