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Rosemary Ginger Mushroom Skewers | Vegan Summer Recipe
Rosemary Ginger Mushroom Skewers is a great vegan dish for your next summer picnic, potluck, or even for 4th of July. These skewers or kebabs have so much flavor and very easy to make. You can throw these on the grill or bake in the oven. Mushrooms are full of nutrients, protein, and just overall good for the health.
If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker).
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Brands That I Used:
Bamboo Skewers: http://amzn.to/2qJopfq
Silicone Baking Sheet: http://amzn.to/1UTqbX1
- Mushrooms | 2 Pounds, Sliced
- Balsamic Vinegar | 2 Tablespoons
- Zested Ginger | 1 Teaspoon
- Fresh Rosemary | 1-2 Tablespoons
- Garlic | 3-4 Cloves, Minced
- Sea Salt | 2 Teaspoons
- Black Pepper | 1 Teaspoon
- Water | 2-3 Cups
- Slice Mushrooms into about 1/4" slices. Skewer 3-5 slices of mushroom onto a bamboo skewer.
- Place the skewers into a baking sheet. Top with the ginger, garlic, balsamic, rosemary, sea salt, and pepper. Fill with water until the mushroom skewers are covered. Make sure to give a good stir.
- Allow the skewers to infuse for at least 30 minutes
- After 30 minutes, you can either grill on each side for 5 minutes or you can bake in a preheated oven of 350*F for 10-12 minutes.
- Enjoy.
