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Notes
Paula from bell’alimento substitutes a rosemary sprig for a traditional skewer in this family-favorite mushroom recipe that’s perfect on the grill during a casual summer evening or large backyard get-together.
Ingredients
Scale
- 4 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- salt/pepper
- 4 fresh rosemary sprigs
- 8 medium button mushrooms – stems removed
- 4 grape tomatoes
- four 1 inch pieces yellow bell pepper
Instructions
- Preheat grill (or grill pan).
- In a small bowl whisk together the olive oil, minced rosemary and salt/pepper to taste.
- Remove 75% of the rosemary needles from the rosemary sprigs creating a “skewer.”
- To assemble the skewers, place a mushroom, tomato, pepper and another mushroom onto an individual rosemary skewer. Continue until all skewers are complete.
- Brush marinade onto the skewers. Place the skewers onto the hot grill and cook for approximately 2 minutes on each side.
- Serve and enjoy.
Notes
Save the rosemary needles you remove from the “skewers” dry them out and save for later use.
Save the rosemary needles you remove from the “skewers” dry them out and save for later use.
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