RECIPE: Barbecue mushroom skewers with rosemary gremolata

Louise Lister



2 large bunches rosemary

500g button mushrooms, cleaned, stems removed

1 garlic clove

2 tbs olive oil

1 lemon, zest finely grated

10g butter

Salt and pepper, to season


Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms on to each skewer.

Finely chop the garlic and 1 tbs of the rosemary leaves together on a board.

Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.

Increase the heat to medium-high. Melt the butter and remaining oil in the pan.

Cook the mushroom skewers for 4 minutes each side or until golden and cooked.

Season to taste with salt and pepper.

Transfer to a platter and scatter over the gremolata to serve.

TIP: You will need thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked bamboo skewers are the best alternative. If using rosemary sprigs as skewers, use a bamboo skewer to make the first incision to make it easier to insert the rosemary sprigs.

This recipe is from Australian Mushrooms,

Topics:  cooking mushrooms recipe vegetarian

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