Mushrooms on skewers
4 servings
30 minutes
Mushrooms on skewers are a fragrant and juicy dish perfect for grilling. This signature variation combines tender champignons and crispy bacon, creating a harmony of flavors – the earthy softness of mushrooms and the salty-smoky richness of meat. The marinade made with olive oil and rosemary enhances the natural taste of the ingredients, adding fresh herbal notes. Inspired by barbecue principles, this recipe allows for a quick preparation of an original appetizer or light main dish. Served hot, mushrooms on skewers pair wonderfully with fresh vegetables, spicy sauces, or aromatic bread. The dish is versatile: it can be served as an addition to the main menu or as a standalone treat for friendly outdoor evenings.
1
Preheat the grill. Separate the caps from the stems and save the stems for a future soup. Cut the bacon into strips about 1.5 cm wide. Pour oil into a bowl, add rosemary leaves, season with salt and pepper, and mix well.
- Champignons: 0.5 kg
- Bacon: 250 g
- Olive oil: 7 tablespoons
- Rosemary: 0.5 piece
- Salt: to taste
- Black allspice: to taste
2
Skewer the mushroom caps alternately with pieces of bacon. Brush the resulting skewers with rosemary oil and grill for about 15 minutes, turning and basting with oil until the mushrooms are soft and cooked through. Serve immediately.
- Champignons: 0.5 kg
- Bacon: 250 g
- Olive oil: 7 tablespoons
- Rosemary: 0.5 piece