I’m the only mushroom eater in the house. So when I made these skewers, I ate one serving as a side and had a whole bunch of leftovers laying around in the fridge for an unknown, unplanned use. The next day, I tried them in a sandwich. Two days later, in another one. They were a delicious change from my usual lunches and a great way to cut back on meat a bit.





A quick whisking of harissa, olive oil, balsamic vinegar and oregano yielded a very flavorful marinade for these baby bellas. Roast or grill them. Serve them warm or at room temperature.

YIELD: 4 SERVINGS

PREP TIME: 10 MIN

COOK TIME: 10 MIN

Ingredients:

1/2 tablespoon harissa

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried oregano

8 ounces baby portobello mushrooms, halved lengthwise

Directions: