Mushrooms Recipe

Mushroom, prosciutto & rosemary skewers

April 20, 2016

Mushroom, prosciutto & rosemary skewers 0 5 0

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  • Prep 30 mins
  • Cook 10 mins
  • 30 mins

    10 mins

    40 mins

  • Serve 8 Makes


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.