Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves

Name: Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 5
Cuisine: Global
Ingredients: 1 head broccoli, cut into florets, blanched; 454 grams Cambozola cheese, to serve; 1 teaspoon finely chopped fresh rosemary leaves; 1 teaspoon finely chopped garlic; 20 garlic cloves; 59 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 2 teaspoons finely chopped Italian parsley leaves; 10 rosemary sprigs; 5 servings Salt and pepper; 20 shiitake mushrooms, stems removed

Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves is a gluten free, primal, and whole 30 recipe with 5 servings. One portion of this dish contains roughly 5g of protein, 33g of fat, and a total of 366 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have olive oil, rosemary sprigs, rosemary leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 53 minutes.

Instructions

Watch how to make this recipe.

Combine the marinade ingredients in a bowl and set aside.

Ingredients you will need

Marinade

Equipment you will use

Bowl

Blanch the broccoli in boiling salted water for 2 minutes.

Ingredients you will need

Broccoli

Water

Drain and cool.

In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Equipment you will use

Frying Pan

Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig.

Ingredients you will need

Roasted Garlic