Mushroom Skewers

Mushroom Skewers

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.

Mushroom Skewers

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:

  1. Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
  2. Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
  3. Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling.
  4. Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.

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