Sticky Glazed Mushroom Skewers & Green Chimichurri

Name: Sticky Glazed Mushroom Skewers & Green Chimichurri
Yield: Makes 4–6
Ingredients: 500 g (1 lb 2 oz) portobello mushrooms, cleaned and cut into quarters; pinch of salt; ½ red onion, diced; 1 tomato, finely diced; 120 ml (4 fl oz/½ cup) teriyaki sauce; 2 tablespoons Marmite (or any yeast extract); ½ fresh red chilli, finely chopped; 500 g (1 lb 2 oz) button mushrooms, cleaned, de-stemmed and left whole; 2 tablespoons olive oil; 60 ml (2 fl oz/¼ cup) maple syrup; 60 ml (2 fl oz/¼ cup) olive oil; 2 tablespoons barbecue spice; 30 g (1 oz) flat-leaf parsley leaves, chopped; 30 g (1 oz) coriander (cilantro) leaves, chopped; 30 g (1 oz) basil leaves, chopped; juice of 1 lime; 2 tablespoons Dijon mustard

Preparation info

Makes
4–6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

I love a good charring and that is exactly what these skewers need. Sticky and chewy on the outside with a sweet soft inside. Drenched in a dreamy green chimichurri, these are heaven on a plate and well worth the process.

Ingredients

500 g (1 lb 2 oz) portobello mushrooms, cleaned and cut into quarters
50

Starter
Vegan

Method

Mix all the ingredients for the marinade in a bowl.

Place the mushrooms (including the stems) in a large bowl and cover with the marinade. Mix well and leave to marinate for at least 1 hour, or overnight if you have time.

While the mushrooms are marinating, make the chimichurri by mixing all the ingredients together in a bowl before setting aside.

When ready to cook, pre