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Rosemary Skewers Of Chargrilled Sherry-Scented Mushrooms

Created by Tisme on September 27, 2016

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

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.