Rosemary Skewers Of Chargrilled Sherry-Scented Mushrooms
Recipe: #24937
September 27, 2016
Categories: Side Dishes, Mushrooms, Australian, Easter, Fathers Day, Game/Sports Day, Grilling (Outdoor), Gluten-Free, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, Alcohol, more
"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
Ingredients
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 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.
Tips
No special items needed.
0 Reviews
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