| Created by | Spinneys |
| Prep time | 10 minutes |
| Marination time | At least 4 hours or overnight |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Vegan |
| Preparation | Easy |
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. See details | |
Ingredients
Cooking Instructions
Download PDF1
Quarter some of the larger mushrooms and keep the smaller ones whole.
2
Place the vinegar, peppercorns, bay leaves, olive oil and salt in a blender. Blitz until smooth. Pour the marinade into a bowl.
3
Place the mushrooms and Padron peppers in the marinade and set aside for at least 4 hours or overnight.
4
Place a griddle pan over a high heat.
5
Thread the mushrooms and peppers onto metal skewers. Place on the grill for 5-8 minutes, until charred and tender.
6
Roughly chop the parsley and quarter the lime.
7
Serve the espetada sprinkled with the parsley and lime wedges on the side.
