Friendships, fine wines and fancy finger foods … that’s November for you! We’re making a platter of Marinated Mushroom, Bocconcini, Basil & Prosciutto Stacks https://bit.ly/3DCSdkn, so wait for your phone to ping and then hurry on over! #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #snacks #canapes
Marinated Mushroom, Bocconcini, Basil & Prosciutto Stacks
Serves 6
Ingredients
¼ cup (60ml) olive oil
¼ cup (60ml) apple cider vinegar
½ small red onion, finely chopped
10ml brown sugar
½ tsp dried origanum
½ tsp dried chilli flakes
a generous handful parsley, finely chopped
½ tsp salt
500g portabellini mushrooms (halve the bigger ones)
250g bocconcini balls, halved
about 150g thinly sliced prosciutto
a small punnet fresh basil leaves
Method
1 Make the marinade: in a bowl, add the oil, vinegar, onion, sugar, origanum, chilli, parsley and salt. Mix well.
2 Prepare the mushrooms: place the mushrooms in a large pot with just enough water to cover them. Bring to a simmer and cook for 7-10 minutes, then remove with a slotted spoon and place directly into the bowl with marinade. Stir to cover on all sides with the marinade, then cover and leave to cool. Refrigerate until ready to use.
3 Assemble the stacks: use short skewers to create stacks with the bocconcini, prosciutto, mushrooms and basil leaves. Serve at room temperature.