Emeril's Grilled Mixed Mushrooms on Skewers with Fresh Herbs and Parmesan

Ingredients

Cooking Directions

Preheat a grill to medium-high.

Halve any mushrooms that are large. Evenly divide the mix of mushrooms among the skewers. Arrange the skewers on a baking sheet or large platter.

In a small bowl, combine the garlic, salt, pepper, and vinegar. Whisk in the extra-virgin

olive oil in a slow, steady stream. Add the Parmesan and the fresh herbs.

Drizzle the olive oil over the skewered mushrooms and rotate the skewers in the oil to coat all sides.

Grill the mushrooms, turning the skewers every minute, until they are nicely browned, about 4 minutes. Brush some of the herb-Parmesan mixture over the mushrooms and grill for 1 minute longer. Remove the skewers from the grill and season the mushrooms with salt and pepper.

To serve, arrange the skewers on a platter and drizzle them with more of the remaining herb-Parmesan mixture. (Any unused herb-Parmesan mixture can be saved in an airtight nonreactive container in the refrigerator and used as an accompaniment to pasta, bread, or grilled fish or chicken.)

Recipe courtesy Emeril Lagasse, from Emeril at the Grill: A Cookbook for all Seasons, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved

This recipe was styled by chef Karen Pickus for Good Morning America.