Mushroom pesto kebabs: A surprising twist on skewers

Mushrooms make an excellent base for many dishes. They usually play a supporting role in sauces, end up in soups, fillings, or are stuffed with ground meat. In this case, however, they make their way onto a skewer and are baked in the oven. The recipe is simple and quick, yet far from trivial. The combination of mushrooms and pesto might seem unusual initially, but this flavour will win over even the biggest skeptics.

You really don't need much to execute this recipe—just mushrooms and homemade herbal pesto. Making homemade pesto is straightforward and quick. Spinach and parsley take centre stage instead of traditional basil. Add shallots, garlic, and Parmesan, which is a must. The sauce is so tasty you'll want to eat it with a spoonful.

This dish is simple, quick, and on top of that, very tasty. You can serve these vegetarian mushroom kebabs as an appetizer, offer them for lunch instead of a traditional cutlet, or prepare them for a warm dinner.

Ingredients:

• About 400 g of brown mushrooms.

Herbal pesto:

• About 60 g of fresh spinach,
• Half a cup of parsley leaves,
• 2 cloves of garlic,
• 1 small shallot,
• About 30 g 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 fairly tightly so they are compact.

Step 3. Place fresh spinach, parsley leaves, peeled shallot, garlic cloves without skin, grated Parmesan, and olive oil in a blender. Season with salt and pepper and blend into a uniform mass.

Step 4. Place the skewers on a tray and brush them with the prepared herbal pesto. Bake them in the oven at 200 degrees Celsius for about 15 minutes.

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