Mushroom pesto delights: A skewer snack for all seasons

Mushrooms are an excellent base for many dishes. They usually play supporting roles in sauces, end up in soups, fillings, or are stuffed with ground meat. In this case, however, they find 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 seem unusual, but this flavor will win over even the biggest skeptics.

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

This dish is easy, quick, and incredibly tasty. You can serve vegetarian mushroom kebabs as an appetizer, enjoy them for lunch instead of a traditional cutlet, or prepare them for a warm dinner.

Ingredients:

• About 14 oz of brown mushrooms.

Herbal pesto:

• About 2 oz of fresh spinach,
• Half a cup of parsley leaves,
• 2 cloves of garlic,
• 1 small shallot,
• About 1 oz 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; you don't 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, 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. Put them in the oven, preheated to 390 degrees Fahrenheit, for about 15 minutes.

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