Rosemary Skewers Of Chargrilled Sherry-Scented Mushrooms

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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!"

Original is 6 servings


  • Serving Size: 1 (56 g)
  • Calories 52.8
  • Total Fat - 4.7 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 4.9 mg
  • Total Carbohydrate - 2.4 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.3 g
  • Protein - 1.1 g
  • Calcium - 5.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

Heat a chargrill or B.B.Q. to high and cook the mushrooms for 2 minutes each side or until well browned.

Step 4

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.


No special items needed.

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