Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves

Total Time:
53 min
Prep:
20 min
Inactive:
15 min
Cook:
18 min

Yield:
5 servings
Level:
Intermediate

Ingredients
  • For the marinade:
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons finely chopped Italian parsley leaves
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 teaspoon finely chopped garlic
  • Salt and pepper
  • For the skewers:
  • 1 head broccoli, cut into florets, blanched
  • 1/4 cup extra-virgin olive oil
  • 20 garlic cloves
  • 10 rosemary sprigs
  • 20 shiitake mushrooms, stems removed
  • 1 pound Cambozola cheese, to serve
Directions
Watch how to make this recipe.
  • Combine the marinade ingredients in a bowl and set aside.

  • Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool.

  • In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle.

  • To make the skewers: Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. Put the completed skewers on a baking sheet, brush them with the marinade, and season with salt and pepper.

  • Grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. Serve with a small wedge of Cambozola cheese.


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