Very quick and easy! Mushroom kebabs make an interesting appetizer!
You will need wooden kebab sticks! You have to soak them in water for at least 30 minutes, so the don’t catch on fire when you grill the kebabs!
For the kebabs
- white mushrooms, small in size (each kebab holds about 5 of them)
- 1 red pepper cut in squares
- 1 tomato without the seeds, diced in medium-small cubes
For the marinade:
- 1/2 cup of olive oil
- Garlic powder
- 1/2 teaspoon of gluten free vegan Worcester sauce
- Dash of ginger powder
- Sea salt
In a glass or porcelain bowl (not in plastic or aluminum), place the ingredients for the marinade and mix well.
Wash your mushrooms then place them in the bowl with the marinade with the chopped peppers.This will soften them up and give them amazing flavor. Place the bowl in the fridge for at least 30 minutes.
Preheat oven to it’s highest temperature or put it on broil.
Once the time has passed, on each wet wooden stick place a pepper on the far end,then a mushroom, then a tomato. Repeat and continue until kebab is full. Sprinkle some rosemary on top.
Grill them for about 10 minutes in the oven. They are done once the mushrooms are cooked! The peppers and tomatoes should catch some color by then.