September 27, 2016
Side Dishes, Vegetables, Mushrooms,
Australian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Easter, Father's Day, Game/Sports Day, Grill (Electric), Grilling (Outdoor), Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Alcohol more
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"I found this recipe in Feast magazine a while back.
An easy recipe when mushrooms are cheap and a fantastic way to use rosemary from your garden.
The mushrooms take on much more flavour from the rosemary if they’re skewered 2 until several hours ahead. I have even done them overnight for fantastic flavours.
I suppose for the adventurous you could make longer skewers and a different vegetable on the skewer!"
Place all the mushrooms in a large bowl and drizzle with the sherry. Add the garlic, oregano, 2 tablespoons olive oil with a pinch of salt, and toss to mushrooms to combine and set aside for 30 minutes to allow the flavours to infuse.
Pierce each mushroom with a rosemary skewer & thread the mushrooms onto the skewers so there are about 3 or 4 on each, the amount will depend on the size of mushrooms.
Heat a chargrill or B.B.Q. to high and cook the mushrooms for 2 minutes each side or until well browned.
Sprinkled with grinded pepper over the top and serve - warm, with a drizzle of extra olive oil and lemon juice squeezed over the top of the skewers.
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