Spicy Mushroom Skewers
This post contains affiliate links. For more information, read my privacy policy.
The touch of red chili paste elevates this simple mushroom skewer side dish into a mildly spicy, mouthwatering accompaniment perfect for any Asian or Middle-Eastern rice-and-meat main. Or use this as the star of your vegetarian meal. If the weather’s nice and you’re in a grilling mood, you can grill these instead for a nice smoky flavor add-in, but they come together just as nicely in the oven. Enjoy!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Mushroom Skewers
Equipment
- skewers
- wire rack
Ingredients
- 8 ounces mushrooms
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon red chili paste omit for AIP
- 1 teaspoon dried oregano
Instructions
- Combine all ingredients in a large bowl and mix well, then marinate in the refrigerator 30 minutes.
- Preheat the oven to 350 degrees F. Divide the mushrooms evenly between four metal or soaked bamboo skewers.
- Place skewers on a wire rack on top of a rimmed baking sheet. Roast 9-12 minutes, until tender.