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BBQ Mushroom Skewers with Rosemary Gremolata

Yields12 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 2 large bunches rosemary
 500g Button Mushrooms, cleaned, stems removed
 1 garlic clove
 2 tbsp olive oil
 1 lemon, zest finely grated
 10g butter
 Salt and pepper, to season

Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.


Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.


Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.

Nutrition Facts

Servings 12