Portobello Mushroom Skewers

Weekends at our house are filled with activities.

We go to the Farmer’s Market, and the butcher shop, the grocery store and the liquor store (I know I’m not the only one!). We eat quick bites at random places, I nurse our littlest one, we play with our older son and we spend time as a family. That’s what weekends are about for me. Food and family.

Well this weekend marked a big event for us. There were drinks out of jars in the yard, where we burned a large pile of debris that has been waiting since before summer (a burning ban stopped us until now).

And there were moments of  pure joy with my most favourite of people. Here’s papa singing to Isla…doesn’t she looked completely entranced?

But mostly, there was this:

Do you know what that is? I bet you might be able to guess….

It’s a chicken coop!

We are taking the plunge and are about 90% finished the coop, which will then only need a yard and chickens! We are currently looking around trying to decide which breed to get and hope to purchase six altogether, no roosters. Our neighbour has requested that we not get one. Oh well, there’s one next door and I can hear his cock-a-doodle-doos every morning. So I won’t miss it. (Look for the How-To post coming soon!)

We are taking this is just one step closer to being 100% local and seasonal in our food intake, a goal I hold in high regard. By this time next year I really hope we can say that we grow or raise most of our own food.

While we did spend a fair amount of time working on the coop, we also had time to host a small get together with friends. We ate and drank and many a merry time was had. I wanted to share the appetizer we had that evening with you, so here it is.

Portobello Mushroom Skewers

3 Portobello mushrooms
1 bottle Saucy Mama Cracked Pepper Marinade
36 baby bocconcini
2 tbsp extra virgin olive oil
2 tbsp white balsamic vinegar
1 teaspoon fine sea salt

1. Cut portobellos into 1″ cubes. Place in bowl with Saucy Mama Cracker Pepper Marinade. Marinate for 2 hours.
2. In a separate small bowl, mix together the olive oil, vinegar and salt. Add bocconcini and marinate for 1 hour.
3. Preheat oven to 400°F. Spoon mushrooms and sauce onto pan and roast for 15 minutes, stir occasionally to prevent burning.
4. Skewer one piece of mushroom and one piece of bocconcini onto small toothpicks or metal skewers. Serve with martinis for a perfect before dinner appetizer.

**This recipe is an entrant in the I am a Saucy Mama Recipe contest. I was provided samples of their sauces to use in a recipe and have the potential to win money should my recipe win.

Similarly delicious recipes from other blogs:

Rib-Eye, New Potato and Portobello Kebabs on Ezra Pound Cake
Pork Skewers with Molasses, Dijon & Sage Glaze on Cookin’ Canuck
Phyllo Mushroom Bundles on The Pioneer Woman Cooks
Sautéed Morel Mushrooms and Fava Beans on Apple Pie, Patis and Paté
Creamed Mushrooms on Chive Butter Toast on Smitten Kitchen

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