Mushroom and Ham Kabobs with Rosemary Aioli
- 4 long sprigs of rosemary, remove 3/4 of the rosemary stem leaving the top of the stem with the needles still in tact
- 16 small button mushrooms
- 1/2 pound (8 ounces) Parma ham, cut into 12 chunks
- 3 tablespoons olive oil
- Salt and pepper
- For the Rosemary Aioli:
- 1/2 cup mayonnaise
- 1 teaspoon chopped rosemary from stems above
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem. Use 4 mushrooms and 3 pieces of ham per skewer. Brush each skewer with 1 teaspoon of oil. In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes. Meanwhile make the aioli. In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice, salt and pepper. Mix well. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli.
Thank you! your flag was submitted.