- 6, 12- inch Bamboo skewerssoaked in warm water for at least 15 minutes
- 6 ounces Shiitake mushroomsstemmed
- 6 ounces Cremini mushroomsstemmed
- 6 ounces Baby bello mushroomsstemmed
- 6 ounces Button top mushroomstemmed
- 2 tablespoons chopped Garlic
- 1 teaspoon Kosher saltplus more to taste
- 1/2 teaspoon freshly Ground black pepper
- 1/4 cup white Balsamic vinegar
- 1/2 cup Extra-virgin olive oil
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh Parsley
- 2 tablespoons chopped fresh Thyme
- 2 tablespoons chopped fresh Rosemary
- 1/2 cup Olive oil
This quick and easy recipe is worth a try. Mushrooms are tasty, especially when grilled with cheese sprinkled on top.
Note that any unused herb-Parmesan mixture can be saved in an airtight non-reactive container in the refrigerator and used as an accompaniment to pasta, bread, or grilled fish or chicken.
It’s a win-win situation, make food for today and store the rest for the week.
First cookout of 09 – Mushroom skewers
by jthees @ flickr
Begin by preheating a grill to medium- high.
Cut large mushrooms into halves.
Divide evenly the mix of mushrooms among the skewers.
Put the skewers on a baking sheet or large platter.
In a small bowl, combine the garlic, salt, pepper, and vinegar. Whisk in the extra- virgin olive oil in a slow, steady stream. Add the Parmesan and the fresh herbs
Drizzle the olive oil over the skewered mushrooms and turn the skewers in the oil until fully coated.
Grill the mushrooms for 4 minutes while turning the skewers every minute, until they are nicely browned.
Brush some of the herb and Parmesan mixture over the mushrooms and grill for 1 minute longer.
Remove the skewers from the grill and season the mushrooms with salt and pepper.
To serve, arrange the skewers on a platter and add more of the remaining herb- Parmesan mixture.