I’m the only mushroom eater in the house. So when I made these skewers, I ate one serving as a side and had a whole bunch of leftovers laying around in the fridge for an unknown, unplanned use. The next day, I tried them in a sandwich. Two days later, in another one. They were a delicious change from my usual lunches and a great way to cut back on meat a bit.
A quick whisking of harissa, olive oil, balsamic vinegar and oregano yielded a very flavorful marinade for these baby bellas. Roast or grill them. Serve them warm or at room temperature.
MUSHROOM SKEWER RECIPE
YIELD: 4 SERVINGS
PREP TIME: 10 MIN
COOK TIME: 10 MIN
Ingredients:
1/2 tablespoon harissa
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
8 ounces baby portobello mushrooms, halved lengthwise
Directions:
- Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
- Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling.
- Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.
