Mushroom, Radish and Hearts of Palm Skewers
Makes 2 dozen
Time 1 hr 20 min
Balsamic-marinated roasted mushrooms and hearts of palm alternated with crunchy, colorful radishes provide variety and balance on your party table
Special Diets:
Ingredients
- 3 cloves garlic, finely chopped
- 24 small cremini or button mushrooms
- 4 tablespoons balsamic vinegar, divided
- 3 teaspoons finely chopped fresh rosemary, divided
- 3 teaspoons finely chopped fresh thyme, divided
- 6 medium radishes, trimmed and quartered
- 1 (14.0-ounce) can hearts of palm, drained and sliced into at least 24 pieces
- 1 tablespoon finely chopped fresh parsley
Method
In a large bowl, whisk together garlic, 3 tablespoons of the balsamic, 2 teaspoons of the rosemary and 2 teaspoons of the thyme.
Add mushrooms and radishes, toss well and set aside, stirring occasionally, for 30 minutes.
In another bowl, whisk together remaining balsamic, rosemary and thyme.
Add hearts of palm and toss to combine.
Preheat the oven to 425°F.
Transfer mushrooms and radishes to a large, rimmed baking sheet lined with parchment paper and roast until softened and just caramelized, about 30 minutes.
When cool enough to handle, thread a mushroom, piece of radish and piece of palm heart onto 24 (6-inch) skewers.
Sprinkle with parsley and serve warm or at room temperature.
Nutritional Info:
Per serving: 1 skewer, 10 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 2g carbohydrates (1g dietary fiber, 1g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 cloves garlic, finely chopped
- 24 small cremini or button mushrooms
- 4 tablespoons balsamic vinegar, divided
- 3 teaspoons finely chopped fresh rosemary, divided
- 3 teaspoons finely chopped fresh thyme, divided
- 6 medium radishes, trimmed and quartered
- 1 (14.0-ounce) can hearts of palm, drained and sliced into at least 24 pieces
- 1 tablespoon finely chopped fresh parsley