Dusted with smoky spices like paprika, sumac and cumin, and drizzled with olive oil, lemon juice and honey, these mushrooms are best served stuffed in flaky parathas with a dollop of hummus
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | Greek |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 645 |
| Fat | 27g |
| Saturates | 2g |
| Protein | 14g |
| Carbs | 73g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFSoak the wooden skewers in water for at least 30 minutes.
Cut the mushrooms into 5mm thick slices.
Thread the mushrooms onto the skewers, and place in a flat dish.
Peel and crush the garlic cloves.
In a small bowl, combine the garlic with the vinegar, spices, 4 tbsp of olive oil, lemon juice and honey.
Pour over the mushroom skewers and allow to marinate for 20 minutes.
Preheat a griddle pan over a high heat until smoking and grill the skewers for 5 minutes per side – they should be charred – basting with the leftover marinade as you go.
Serve the mushroom skewers on the parathas with the hummus and sprinkled with the chopped mint.
TOP TIP: Stuff mushrooms and hummus inside a pita bread with salad for a healthy lunch.
