Mushroom Kebabs

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Prep: 10 mins 30 (marinating)

Cook: 20 mins

Serves 6

Excellent source of iron

Low Sodium

Ingredients

6 large cups mixed mushrooms (we used Portobello, white and brown)
4 cloves garlic, chopped finely
Chili flakes to taste
3 tbs Olive oil
1 tbs Balsamic drizzle
Cracked pepper to taste
1/2 cup Italian parsley chopped
Bamboo skewers (soak in water 10 minutes before using)

Method

Slice mushrooms keeping the slices about 2.5cm (this helps the mushrooms cook evenly) and thread them on the bamboo skewers alternating the types of mushrooms.

Trickle balsamic drizzle and olive oil over the kebabs and sprinkle cracked pepper and chili flakes.

BBQ mushrooms on medium heat until cooked and slightly caramelised (about 5 to 10 minutes on each side).

Serve with fresh parsley and cracked pepper.

NB: this is a great dish to take to a BBQ.

For more fruit and vegetable inspiration visit 5aday.co.nz.

Goes great with
Nutrition

Slow Cooked Dukkah Bolar

Roast Standing Rib of Beef

Slow Cooked Pulled Lamb

Nutrition Information Per Serving

Serving size: 148g

Energy kJ (kcal)	369 (88)
Protein (g)	3.4
Fat (g)	7.3
Saturated Fat(g)	1.2
Carbohydrate (g)	1.3
Sugars (g)	0.9
Sodium (mg)	12
Fibre (g)	3
Magnesium (mg)	48
Selenium (µg)	26