Posted by Amy Baranski
Fun to assemble, fun to cook, and fun to eat, kabobs are fun. Next time, add a burst of cherry tomato on these little sticks.
Brussels Sprouts and Crimini Mushroom Kabobs
From Cooking With Mushrooms by Mimi Broduer
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Brussels sprouts, oregeno, criminis, black pepper, kosher salt, lemon juice, olive oil.
It's that simple! |
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| Hot bath until crisp tender. |
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| Cold bath to stop cooking. Then drain well. (I forgot to do that part). |
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| Fresh lemon. Use fresh. It's okay. It's better that way. |
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Dunk the sprouts and criminis in the marinade:
minced oregeno, olive oil, lemon juice, salt n' peppa.
Maybe throw some other herbs in there... |
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| Green brown, green brown, green brown. Again! |
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| Grill em. If you have a real grill even better. I used a grill pan. |
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Garnish with a lemon wedge. Save yourself the self-mutilation (unless you're into that sort of thing)
and remove them from the stick before eating. |
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