MUSHROOM KABOBS
1 pound of whole button mushrooms, cleaned and stems trimmed
12 bamboo skewers, soaked in water for a minimum of 30 minutes
Marinade
½ cup of dry red wine (125ml)
¼ cup of olive oil (62ml)
1 tablespoon of lemon juice (15ml)
2 large cloves of garlic, minced
3 teaspoons of dried thyme
1 teaspoon of sea or kosher salt (5ml
1 teaspoon of freshly cracked black pepper (5ml)
Place the mushrooms in a large plastic bag. Combine all of the marinade ingredients and pour over the mushrooms. Seal the bag and place in the fridge to marinate for 20 minutes.
Preheat the grill to high heat.
Remove the mushrooms from the bag and discard of the marinade. Place them on skewers. Place them on the grill and cook for approximately 5-10 minutes with the lid up and turning on a regular basis to ensure even cooking.
Yield: Serves 6
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