April 20, 2016
By Australian Mushrooms Quick n Easy Light Meal, Quick & easy, Snack barbecue Autumn Flavours, Finger food, Fire up the barbie, Sizzling BBQ Flavourites, Summer
8 long stems fresh rosemary
1 tbs olive oil
2 tbs mirin
2 tbs light soy sauce
1 tbs lemon juice
2 tsp brown sugar
32 button mushrooms, trimmed
16 thin slices prosciutto, halved crossways
Chilli mayonnaise or yoghurt, for serving
1Remove rosemary leaves from the stems, leaving a few at one end. Set leaves aside. Drop stems into a bowl of water and set aside 15 minutes.
2Combine oil, mirin, soy, lemon juice and sugar in a screw-top jar. Season to taste, shake until well combined.
3Place mushrooms in a shallow dish and pour over the marinade. Add ¼ cup reserved rosemary leaves and stir to combine. Cover and set aside 15 minutes, turning mushrooms every 5 minutes.
4Drain mushrooms, reserving marinade. Drain rosemary stems. Roll prosciutto and thread onto stems alternately with mushrooms.
5Preheat a well-greased barbecue plate, barbecue skewers 5-8 minutes, turning and basting with marinade until mushrooms are tender. Serve with mayonnaise or yoghurt.