Ingredients
- Exotic mixed mushrooms 400g
- Garlic cloves 2
- White balsamic vinegar 2 tbsp
- SpinneysFOOD fine coriander 1 tsp
- Sumac 1 tbsp
- SpinneysFOOD fine cumin 2 tsp
- Paprika 2 tbsp
- SpinneysFOOD olive oil 90ml
- Lemon juice 1 tbsp
- Honey 1 tbsp
- Plain parathas 6
- SpinneysFOOD roasted red pepper hummus 200g
- SpinneysFOOD fresh mint 5g
Equipment
- Small wooden skewers 6
Nutrition (Per serving)
- Calories 645
- Fat 27g
- Saturates 2g
- Protein 14g
- Carbs 73g
- Sugars 6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mushroom skewers with red pepper hummus
Greek 25 Mins Prep · 15 Mins Cook
- Soak the wooden skewers in water for at least 30 minutes.
- Cut the mushrooms into 5mm thick slices.
- Thread the mushrooms onto the skewers, and place in a flat dish.
- Peel and crush the garlic cloves.
- In a small bowl, combine the garlic with the vinegar, spices, 4 tbsp of olive oil, lemon juice and honey.
- Pour over the mushroom skewers and allow to marinate for 20 minutes.
- Preheat a griddle pan over a high heat until smoking and grill the skewers for 5 minutes per side – they should be charred – basting with the leftover marinade as you go.
- Serve the mushroom skewers on the parathas with the hummus and sprinkled with the chopped mint.
- TOP TIP: Stuff mushrooms and hummus inside a pita bread with salad for a healthy lunch.