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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