2017-08-21
Mushroom Kebabs
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Mushroom Kebabs

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<b>Prep:</b> 10 mins 30 (marinating) Prep: 10 mins 30 (marinating)
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 6 Serves 6
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

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

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.

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  • Nutrition

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

 

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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