BBQ Mushroom Skewers with Rosemary Gremolata
- Cooking time: 30 mins
- Serves: 12
Ingredients
- 2 large bunches rosemary
- 500g Button or Cup Mushrooms, cleaned, stems removed
- 1 garlic clove
- 2 tbsp olive oil
- 1 lemon, zest finely grated
- 10g butter
- Salt and pepper, to season
Method
- 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.
- 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.
- 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.
*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.
