These Mushroom & Ham Kabobs offer a delightful twist on classic appetizers by using fresh rosemary sprigs as natural skewers, infusing the dish with aromatic piney notes. The combination of savory Parma ham and earthy button mushrooms creates a perfect balance of textures and flavors. Seared until tender and slightly charred, the kabobs are served alongside a rich, creamy Rosemary Aioli that adds a tangy brightness to every bite. This recipe is ideal for casual gatherings, wine nights, or as a sophisticated starter for dinner parties. It&# 226;ÂÂs simple to prepare, visually stunning, and requires minimal ingredients you likely already have in your pantry. Enjoy the rustic charm and robust Mediterranean-inspired flavors that make this dish a crowd-pleaser.
Mushroom & Ham Kabobs With Rosemary Aioli
Description
These Mushroom & Ham Kabobs offer a delightful twist on classic appetizers by using fresh rosemary sprigs as natural skewers, infusing the dish with aromatic piney notes. The combination of savory Parma ham and earthy button mushrooms creates a perfect balance of textures and flavors. Seared until tender and slightly charred, the kabobs are served alongside a rich, creamy Rosemary Aioli that adds a tangy brightness to every bite. This recipe is ideal for casual gatherings, wine nights, or as a sophisticated starter for dinner parties. It&# 226;ÂÂs simple to prepare, visually stunning, and requires minimal ingredients you likely already have in your pantry. Enjoy the rustic charm and robust Mediterranean-inspired flavors that make this dish a crowd-pleaser.Ingredients
Directions
-
Trim the woody ends of the rosemary sprigs, removing about 3/4 of the stem length, leaving the top portion with needles intact to serve as skewers.
-
Cut the Parma ham into 12 bite-sized chunks.
-
Thread 4 mushrooms and 3 pieces of ham onto each rosemary skewer, alternating ingredients evenly.
-
Brush each skewer lightly with 1 teaspoon of olive oil and season with salt and pepper.
-
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
-
Place the skewers in the skillet and sear for about 10 minutes, turning occasionally until the mushrooms are tender and the ham is heated through.
-
While the kabobs cook, prepare the aioli by combining mayonnaise, chopped rosemary, minced garlic, lemon juice, 1 teaspoon olive oil, salt, and pepper in a small bowl.
-
Mix the aioli ingredients well until smooth and creamy.
-
Remove the skewers from the pan and arrange on a serving platter.
-
Serve the hot kabobs immediately alongside a small bowl of the rosemary aioli for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 131.0kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 84.0mg4%
- Total Carbohydrate 21.0g8%
- Dietary Fiber 14.0g57%
- Sugars 0.0g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the rosemary stems are sturdy enough to hold the ingredients. If they are too thin, you can use wooden skewers soaked in water for 30 minutes, but the rosemary adds a wonderful aromatic flavor.
For a vegetarian option, you can omit the ham or substitute it with marinated tofu or tempeh cubes.
The aioli can be made ahead of time and stored in the refrigerator for up to 2 days. Let it come to room temperature before serving for best texture.
If you prefer a stronger garlic flavor, add an additional clove to the aioli.
Serve with crusty bread to soak up the extra aioli.
