Plant-based recipe writer Sara Matthews is getting ready for the barbecue season with this easy mushroom dish
With summer on the way, it’s time to dust off the barbecue! These marinated mushrooms are a perfect addition to your al fresco party. Grill or barbecue them, these are great eaten hot or cold once cooked.
Serves Four – Six
5 cloves garlic, grated or finely chopped
2tsp of mixed Italian herbs
2tbsp of gluten free soya sauce
2tsp of maple syrup
Good grind of black pepper
1tsp of chilli flakes
Clean and chop the mushrooms in half and place in a lidded bowl or tub.
Mix together all the marinade ingredients then pour over the mushrooms. Stir to coat. Place on the lid and pop to one side or in the fridge for 30 minutes for the flavours to infuse, occasionally turning the tub or shaking it gently to make sure all the mushrooms are coated.
Soak your skewers in some water as this helps prevent them from burning.
Skewer your mushrooms onto your kebab sticks. Top tip: gently twist your mushrooms onto your stick as this stops them from splitting in half and falling off.
To cook, grill or barbecue them until they are soft and golden in colour. Spoon on leftover marinade and turn halfway through cooking.
Once cooked, serve with salad or in a pitta or wrap.
They are also delicious cold in a wrap or sandwich with salad.