insta-follow-top     pin-follow-top     yt-follow-top     fb-follow-top

BBQ Mushroom Skewers with Rosemary Gremolata

BBQ Mushroom Skewers with Rosemary Gremolata
Credit: Whisk Media Group
Recipe by: Australian Mushrooms
Average: 4.8 (4 votes)
99 Collected
Prep:  10 minutes
Cook:  20 minutes
Makes:  12
These skewers are quick and easy and will impress all who try them. A wonderful side to any BBQ.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
BBQ Mushroom Skewers with Rosemary Gremolata
  1. 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 onto each skewer
  2. Finely chop the garlic and 1 tbsp 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
  3. Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms 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
Tips & Hints:
  • 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.

Reviews for BBQ Mushroom Skewers with Rosemary Gremolata

Average: 4.8 (4 votes)