Grilled Mushroom Kabobs
TOTAL TIME: Prep: 30 min. Cook: 10 min.
YIELD: 4 servings
Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta
Ingredients
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16 pearl onions
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20 medium fresh mushrooms
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1/3 cup balsamic vinegar
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1/4 cup butter, cubed
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Minced fresh parsley, optional
Directions
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1.
In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel.
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2.
On 4 metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high until butter is melted, 30-45 seconds. Whisk to combine. Reserve half the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture.
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3.
Grill kabobs, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.
Nutrition Facts
1 kabob: 161 calories, 12g fat (7g saturated fat), 31mg cholesterol, 393mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 3g protein.
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