Rosemary Skewers Of Shiitake Mushroom, Broccoli And Garlic Clove

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1/2 cup extra virgin olive oil
• 2 teaspoons finely chopped italian parsley
• 1 teaspoon finely chopped fresh rosemary leaf
• 1 teaspoon finely chopped garlic
• salt and pepper
• 1 head broccoli, cut into florets, blanched
• 1/4 cup extra virgin olive oil
• 20 garlic cloves
• 10 rosemary sprigs
• 20 shiitake mushrooms, stems removed
• 1 lb cambozola cheese, to serve

Recipe

• 1 combine the marinade ingredients in a bowl and set aside.
• 2 blanch the broccoli in boiling salted water for 2 minutes. drain and cool.
• 3 in a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. set aside
• 4 until cool enough to handle.
• 5 to make the skewers: remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. skewer a
• 6 mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. put the completed skewers on a baking sheet,
• 7 brush them with the marinade, and season with salt and pepper.
• 8 grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. serve with a small wedge of cambozola
• 9 cheese.