Ingredients
- Mixed mushrooms 1½kg
- Padron peppers 8-10
- Red grape vinegar 4 tbsp
- SpinneysFOOD Black Peppercorns ½ tsp
- Bay leaves 8, fresh
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Fresh Parsley A handful
- Lime 1
Nutrition (Per serving)
- Calories 268
- Fat 15.7g
- Saturates 2.2g
- Protein 14.4g
- Carbs 28.2g
- Sugars 13.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mixed mushroom espetada
European 10 Mins Prep · 20 Mins Cook
- Quarter some of the larger mushrooms and keep the smaller ones whole.
- Place the vinegar, peppercorns, bay leaves, olive oil and salt in a blender. Blitz until smooth. Pour the marinade into a bowl.
- Place the mushrooms and Padron peppers in the marinade and set aside for at least 4 hours or overnight.
- Place a griddle pan over a high heat.
- Thread the mushrooms and peppers onto metal skewers. Place on the grill for 5-8 minutes, until charred and tender.
- Roughly chop the parsley and quarter the lime.
- Serve the espetada sprinkled with the parsley and lime wedges on the side.