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Mushroom, prosciutto & rosemary skewers

Yields8 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins

 8 long stems fresh rosemary
 1 tbs olive oil
 2 tbs mirin
 2 tbs light soy sauce
 1 tbs lemon juice
 2 tsp brown sugar
 32 button mushrooms, trimmed
 16 thin slices prosciutto, halved crossways
 Chilli mayonnaise or yoghurt, for serving

Remove rosemary leaves from the stems, leaving a few at one end. Set leaves aside. Drop stems into a bowl of water and set aside 15 minutes.


Combine oil, mirin, soy, lemon juice and sugar in a screw-top jar. Season to taste, shake until well combined.


Place mushrooms in a shallow dish and pour over the marinade. Add ΒΌ cup reserved rosemary leaves and stir to combine. Cover and set aside 15 minutes, turning mushrooms every 5 minutes.


Drain mushrooms, reserving marinade. Drain rosemary stems. Roll prosciutto and thread onto stems alternately with mushrooms.


Preheat a well-greased barbecue plate, barbecue skewers 5-8 minutes, turning and basting with marinade until mushrooms are tender. Serve with mayonnaise or yoghurt.

Nutrition Facts

Servings 0