Oven-Baked Skewered Mushrooms

A delicious quick snack, very simple and tasty! Champignons on skewers in the oven are prepared easily and quickly, and turn out juicy and aromatic, with a crispy golden brown crust. The marinade used in the recipe gives the mushrooms an original and piquant taste. This dish is also perfect for Lent!
cook time: 50 min
Liam Carson
Oven-Baked Skewered Mushrooms

Nutrition Facts (per serving)

117
Calories
8g
Fat
7g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Chilli (powder) to taste
Salt to taste
Lemon juice 1 tbsp
Vegetable oil 2 tbsp
Champignon 400 g
Dry spices to taste
Flour 4 tbsp

Recipe instructions

Step 1

Step 1
How to make champignons on skewers in the oven? Use your favorite spices for the marinade; you can omit flour if desired.

Step 2

Step 2
Place washed and peeled champignons on a kitchen towel to absorb excess liquid. Leave for 15-20 minutes so that all the moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise, once saturated with moisture, they will become watery.

Step 3

Step 3
Cut large mushrooms in half or even into four parts, shorten the stems.

Step 4

Step 4
Peel the garlic and chop it with a knife or press.

Step 5

Step 5
Make a marinade for champignons — mix chopped garlic, vegetable oil, lemon juice, salt and spices in one cup.

Step 6

Step 6
Pour the marinade over the mushrooms and mix gently, then put the mushrooms to marinate in the refrigerator for half an hour.

Step 7

Step 7
Gently roll the pickled champignons in flour.

Step 8

Step 8
Now it’s time to string the mushrooms onto skewers, do it very carefully. Preheat the oven to 180 degrees, place the prepared champignons on a baking sheet and bake for 10 minutes. Then check the readiness of the mushrooms, turn them over if necessary and continue baking for about 10 minutes.

Step 9

Step 9
Serve the finished champignons directly on skewers or without them; these mushrooms will be delicious both hot and cold. Bon appetit!

Additional rubrics

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