Pickled Mushrooms En Brochette
|Whole mushrooms||1 Pound, trimmed, brushed clean|
|Garlic||3 Clove (15 gm), minced|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Onion||1 Large, sliced thin|
|Dried oregano||1 Teaspoon|
|Canned artichoke hearts||8 1⁄2 Ounce, not marinated,drained (1 can, 12 hearts)|
|Chopped parsley||1⁄4 Cup (4 tbs) (for garnish)|
|Sliced almonds||1⁄4 Cup (4 tbs) (for garnish)|
|Canola oil||3 Tablespoon (for brushing skewers and grid)|
Place mushrooms in a deep bowl.
Mix together garlic, oil, vinegar, onion, oregano, salt, and pepper.
Toss dressing with mushrooms.
Cover and refrigerate overnight.
Drain mushrooms before using.
Thread skewers, alternating with mushrooms and artichoke hearts.
Preheat the grill.
Set kabobs on grid over ashen coals.
Grill kabobs about 6 to 8 minutes, turning once or twice.
Serving size: Complete recipe
Calories 2404 Calories from Fat 2004
% Daily Value*
Total Fat 219 g337.4%
Saturated Fat 16.2 g80.9%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 270.6 mg11.3%
Total Carbohydrates 83 g27.5%
Dietary Fiber 28.1 g112.6%
Sugars 24.4 g
Protein 32 g63.1%
Vitamin A 20.3% Vitamin C 129.9%
Calcium 36.7% Iron 54.1%
*Based on a 2000 Calorie diet