Mushroom And Ham Kabobs With Rosemary Aioli


Course : Grilling
Source:
Serves: 4
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Ingredients:


4 pieces Rosemary sprigs

16 small Button mushrooms

1/2 pound Parma ham -- cut into 12 chunks

3 tablespoons Olive oil

--- ROSEMARY AIOLI ---

1/2 cup Mayonnaise

1 teaspoon Chopped rosemary -- from stems above

1 teaspoon Lemon juice

1 teaspoon Olive oil

1 teaspoon salt -- to taste

1 teaspoon black pepper
 

Preparation / Directions:


Remove 3/4 of the rosemary from the stem leaving the top of the stem with the needles still intact. Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem. Use 4 mushrooms and 3 pieces of ham per skewer. Brush each skewer with 1 teaspoon of oil. In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes. Meanwhile make the aioli. In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice, salt and pepper. Mix well. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse


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