ROSEMARY SKEWERS OF SHIITAKE MUSHROOM, BROCCOLI AND GARLIC CLOVES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 53m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Combine the marinade ingredients in a bowl and set aside.
- Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool.
- In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle.
- To make the skewers: Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. Put the completed skewers on a baking sheet, brush them with the marinade, and season with salt and pepper.
- Grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. Serve with a small wedge of Cambozola cheese.
GRILLED SHIITAKE MUSHROOMS ON ROSEMARY SKEWERS
Steps:
- Place vinegar in a small bowl; whisk in oil. Add rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a shallow nonreactive dish, arrange mushrooms, stem-side down, in an even layer. Brush each mushroom cap with marinade, and set aside. Cover with plastic wrap, and let stand at room temperature for 15 to 20 minutes.
- Trim rosemary sprigs to a length to hold two mushroom caps, leaving about 1 inch of the skewer exposed. Thread rosemary, stem-end first, crosswise through the mushrooms, removing rosemary needles if needed to skewer. Heat a grill pan over medium-high heat until warm. Cook the skewered mushrooms, stem-side up, on the grill for about 6 minutes, until subtle grill marks appear. Serve warm with remaining vinaigrette on the side, if desired.
ROSEMARY SKEWERED MUSHROOMS
What an easy recipe with a unique presentation. The rosemary infuses flavour into the mushroom and serves as it's skewer! This recipe is from food writer/recipe developer, Jennifer A. Wickes. She suggests serving these at a party.
Provided by blucoat
Categories Vegetable
Time 10m
Yield 24 skewers, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill or broiler. Remove the mushroom stems, and slice mushrooms in half vertically. Remove some rosemary leaves and skewer half of a mushroom with the rosemary stem.
- Toss in olive oil and season with salt and pepper.
- Grill or broil for 5 minutes. The rosemary will serve as a skewer and infuse its flavor into each mushroom bite. Best if made right before serving.
Nutrition Facts : Calories 146.9, Fat 6.5, SaturatedFat 2.9, Sodium 28.5, Carbohydrate 22.8, Fiber 14.7, Sugar 0.8, Protein 4.4
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