Mushrooms Recipe

BBQ Mushroom Skewers with Rosemary Gremolata

August 14, 2017

BBQ Mushroom Skewers with Rosemary Gremolata 0 5 0

  , , , , , , ,   , , , , , , , , ,     , , , ,

  • Prep 10 mins
  • Cook 20 mins
  • 10 mins

    20 mins

    30 mins

  • Serve Makes 12


2 large bunches rosemary

500g Button Mushrooms, cleaned, stems removed

1 garlic clove

2 tbsp olive oil

1 lemon, zest finely grated

10g butter

Salt and pepper, to season


1Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.

2Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.

3Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.

*You will need thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked bamboo skewers are the best alternative. If using rosemary sprigs as skewers, use a bamboo skewer to make the first incision to make it easier to insert the rosemary sprigs.