Garlic and herb stuffed and skewered mushrooms

Mushrooms take really well to marinade. You can also add loads of flavour by stuffing the mushrooms by removing the stalk and filling with whatever you fancy. By pressing the mushrooms next to each other on skewers, the filling stays in place. These garlic and mixed herb mushrooms pack a punch.

Ingredients (serves two)
250g closed cup mushrooms
A good glug of olive oil
4 cloves of garlic
2tbsp mixed fresh herbs (such as chives, wild garlic leaves, rosemary, parsley, mint)
Salt and pepper

Take out the stalks of the mushrooms. Add the mushroom cups to a bowl with plenty of olive oil and a good grind of salt and pepper. Set aside so the mushrooms have time to absorb the oil (at least 10 minutes). Chop up the garlic and fresh herbs. Add a teaspoon of the herby garlic mixture into the cup of a mushroom before skewering. Repeat this process, pressing each mushroom next to each other so the filling doesn’t spill out when cooked. Place on a hot barbeque or griddle pan, occasionally turning so all sides are cooked. This should take about 10 minutes.



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