Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves
- Level: Intermediate
- Total: 53 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 18 min
- Yield: 5 servings
- Level: Intermediate
- Total: 53 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 18 min
- Yield: 5 servings
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
- 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.
