Smoky Mushroom And Ham Skewers
These grilled mushroom and ham skewers are a delightful addition to any summer gathering or weeknight meal. Earthy cremini mushrooms are marinated in a smoked paprika-infused olive oil mixture, then threaded onto skewers with savory serrano ham. The result is a flavorful dish that is both simple to prepare and a real crowd-pleaser. Enjoy these skewers hot off the grill, perfectly charred and full of delicious umami flavor.
— Constant Cookbook
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for
- drizzling
- 1 1/2 tsp. smoked paprika, plus more for
- garnish
- 1 lb. large cremini mushrooms, brushed clean
- and stemmed
- Kosher salt and freshly ground pepper, to taste
- 3 oz. thinly sliced serrano ham or prosciutto, cut
- into strips 3 inches long and 1 1/2 inches wide
Instructions
- If using wooden skewers, soak them in water to cover for at least 20 minutes. Preheat an indoor electric grill to medium-high heat.
- In a small bowl, whisk together the 1/4 cup olive oil and the 1 1/2 tsp. paprika.
- In a bowl, combine the mushrooms and 3 Tbs. of the olive oil mixture. Season with salt and pepper and stir gently to coat. Lay the ham strips on a work surface and brush with the remaining olive oil mixture. Fold each piece lengthwise into thirds.
- Thread the mushrooms onto the skewers, alternating with the ham strips and dividing them equally.
- Grill the skewers, turning occasionally, until the mushrooms are tender and the ham is crispy, about 10 minutes. Transfer to a warmed platter, drizzle with olive oil and sprinkle with a pinch of paprika. Serves 4.
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