Portabello mushroom & clam kebabs is a tasty recipe marinated in white wine and dill sauce for a great evening meal with rice and a salad.
Serves 4
INGREDIENTS:
8 oz. large clams, shelled and muscle removed
8 oz. Portabello mushrooms, cut into 1 inch cubes
1 onion, coarsely chopped
½ cup sunflower oil
1 cup white wine
1 cup lemon juice
½ cup fresh dill, chopped
a spinach salad to serve
soft crusty rolls to serve
METHOD:
Combine onion, oil, white wine, lemon juice and dill. Add clams and mushrooms. Coat thoroughly. Cover and chill for 5 hours.
Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean. Serve hot with a spinach salad and soft crusty rolls.
