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
|Prep time||25 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Soak 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.