Rosemary Skewers Of Chargrilled Sherry-Scented Mushrooms

Write Review

Add Your Own Photo to this Recipe

6
Servings

15+m
Prep Time

5m
Cook Time

20m
Ready In

Recipe: #24937

September 27, 2016

recipe by:
Tisme

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Tisme

"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 recipe yields 6 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

300 grams button mushrooms
2 tablespoons dry sherry
2 garlic cloves, crushed
2 tablespoons oregano leaves (fresh, chopped)

2 tablespoons olive oil (extra virgin, plus extra, to serve)
Rosemary stems (12 stems, to use as skewers, about 10-12cm long, from the tough part of a rosemary plant, bottom leaves trimmed/shaved)
Lemon juice, to serve

Nutritional

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 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.