Mushroom pesto skewers: A surprising year-round delight

Mushrooms serve as an excellent base for many dishes. They often play a supporting role in sauces, end up in soups, fillings, or are stuffed with minced meat. However, in this instance, they've found their way onto a skewer and are baked in the oven. The recipe is simple and quick, yet far from mundane. At first glance, the combination of mushrooms and pesto might appear unusual, but this flavour will win over even the biggest sceptics.

You really don't need much to make this recipe—just mushrooms and homemade herb pesto. Making homemade pesto is simple and quick. Spinach and parsley take centre stage instead of traditional basil. Add shallots, garlic, and Parmesan, which is essential. The sauce is so delicious it makes you want to eat it with a spoon.

This dish is simple, quick, and very tasty. You can serve vegetarian mushroom kebabs as an appetiser, present them for lunch instead of a traditional cutlet, or prepare them for a warm dinner.

Ingredients:

• About 400g of brown mushrooms.

Herb pesto:

• About 60g of fresh spinach,
• Half a cup of parsley leaves,
• 2 cloves of garlic,
• 1 small shallot,
• About 30g of Parmesan cheese,
• ¾ teaspoon of salt,
• ¼ teaspoon of pepper,
• ⅓ cup of olive oil.

Method of preparation:

Step 1. Wash and thoroughly dry the brown mushrooms; there's no need to peel them. Slice them thinly—it's easiest to do this with a food processor or a mandoline.

Step 2. Thread the prepared mushrooms onto skewers. Do this relatively tightly so they are compact.

Step 3. Place fresh spinach, parsley leaves, peeled shallot, garlic cloves, grated Parmesan, and olive oil in a blender. Season with salt and pepper and blend into a uniform mixture.

Step 4. Place the skewers on a tray and brush them with the prepared herb pesto. Put them in the oven preheated to 200 degrees Celsius for about 15 minutes.

Step 5. Transfer the ready kebabs to a plate and serve warm. Enjoy your meal!