Fantastic vegetarian option for a skewer party!
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Around Try these unique recipes for the ultimate backyard skewering party!
Recipes & Styling: Shima Zonneveld; Photography by Brenda Lakeman
Balsamic Portobello Mushrooms These mushrooms are delicious with any cooked grain, but would also be yum on a bun, burger style. 14 portobello mushrooms
½ tsp. kosher salt
½ c. Balsamic vinegar
½ tsp. red pepper flakes
¼ c. soy sauce
½ tsp. black pepper
3 tbsp. honey Remove the stems from the mushrooms and use a spoon to scrape out the gills. In a bowl, combine the vinegar, soy sauce, honey, salt, red pepper flakes and pepper. Whisk all the ingredients together.
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or an outdoor gathering with a difference, there’s nothing like a wonder wand to serve all those delectables. Puzzled? Well, think finger food, beef, chicken, seafood, vegetarian and sweets−all served on a stick. Get your friends and family talking and eventually eating all you can eat on a skewer once the grilling’s done. Also try rice, lettuce cups and other fresh seasonal veggies and your guests are guaranteed to stick around!
In a glass casserole dish, place the mushrooms cup side up. Drizzle the marinade overtop, cover and let the marinade soak in for 30-45 minutes. Heat grill to medium-high. Skewer the mushrooms (any kind of skewer will work, wood, stainless steel) and make sure the skewer goes through the meatier portion of the mushroom. Two mushrooms will fit on a skewer but doing them one at a time works, too. Place the skewers on the grill with the mushroom cup up to hold any extra marinade. Grill for two to five minutes per side until brown grill marks are present. Serve warm and enjoy! summercity.ca
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