Project Description

Marinated mushroom, bocconcini, basil & prosciutto stacks
Marinated mushrooms make great party snacks. Transform them into elegant Mediterranean stacks with this easy recipe, or keep refrigerated and use them in salads or as needed.
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Prep Time 20 mins
Servings 6

Ingredients
  

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 small red onion, finely chopped
  • 10 ml brown sugar
  • 1/2 teaspoon dried origanum
  • 1/2 teaspoon dried chilli flakes
  • a generous handful parsley, finely chopped
  • 1/2 teaspoon salt
  • 500 g portabellini mushrooms (halve the bigger ones)
  • 250 g bocconcini balls, halved
  • a small punnet fresh basil leaves
  • 150 g thinly sliced prosciutto

Instructions
 

  • Make the marinade: In a bowl, add the oil, vinegar, onion, sugar, origanum, chilli, parsley & salt. Mix well.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.

Assemble the stacks: 

  • Use short skewers to create stacks with the bocconcini, prosciutto, mushrooms and basil leaves. Serve at room temperature.