Mushroom & ham kabobs with rosemary aioli

4 Servings

Ingredients

Quantity Ingredient
4 long sprigs of rosemary,
Date: Thu, 31 Oct 1996 08:27:35

Directions

: -remove ¾ of the rosemary : -stem leaving the top of the : -stem with the needles still : -in t

16 sm button mushrooms

½ lb parma ham, -- cut into 12 : chunks

3 TB olive oil

: Salt and pepper

: For the Rosemary Aioli: ½ c mayonnaise

1 ts chopped rosemary from stems : above

1 ts lemon juice

1 ts olive oil

Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem. Use 4 mushrooms and 3 pieces of ham per skewer. Brush each skewer with 1 teaspoon of oil. In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes. Meanwhile make the aioli. In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice, salt and pepper. Mix well.

Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2210 ~0500

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