Marinated Mushroom Skewers

I find this way of presenting mushrooms on skewers so cute. They would work beautifully on a barbecue – and we know mushrooms and barbecues are best friends – but they are equally successful when roasted in the oven. The way I’ve done them here is tangy with balsamic vinegar and herby with thyme, but I’m thinking a big hit of spice could work rather well too for another time.

Marinated Mushroom Skewers (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

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Makes 6 skewers

  • 3 or 4 mushroom halves per skewer
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme leaves, finely chopped
  • salt and pepper

– Thread 4 half mushrooms onto each skewer

– Paint with the marinade and leave for up to one hour

– BBQ or roast for 15 minutes at 200 degrees Centigrade/Gas mark 6

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