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Grilled Broccoli, Red Onion and Portabella Mushroom Skewers

  • Author: Erin
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 6-8 skewers 1x
  • Category: Side Dish
  • Method: Grill
  • Cuisine: American

Scale

Ingredients

  • 1 large red onion cut into quarters with layers separated
  • 1 package whole portabella mushrooms, cleaned and cut in half
  • 1 bundle of broccoli heads (about 3 heads) – cut out each individual broccoli spears
  • 1/4 cup Tuscan Herb infused olive oil
  • kosher salt
  • 68 Wooden skewers

Instructions

  1. Take a wooden skewer and carefully take a broccoli spear and push the pointed end of the skewer through the thickest part (hint: be careful). Go slowly otherwise you might crack the stalk in half completely.
  2. Then add the onion – take two layers of a quartered onion and push pointed end of skewer through it.
  3. Then do the same for the mushroom – take the halved mushroom, flat side down and push skewer through along the stalk and right under the head of the mushroom- go slow or you will crack the mushroom.
  4. Repeat this process until you have filled up all of your skewers.
  5. Heat grill to 500.
  6. Place skewers directly on grill and brush with olive oil and lightly sprinkle with salt.
  7. Close grill and let cook for approx. 2 minutes.
  8. Flip over skewers and brush with additional olive oil and salt.
  9. Close grill for an additional 2 minutes or until broccoli is starting to char nicely.
  10. Serve immediately.