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  • Serves: 4 Servings

Mushroom and Ham Kabobs with Rosemary Aioli

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 4 Long Rosemary sprigs
  • 16 sm Button mushrooms
  • 1/2 lb Parma ham; cut into 12
  • -chunks
  • 3 tb Olive oil


1/2 c Mayonnaise
1 ts Chopped rosemary; from stems
1 ts Lemon juice
1 ts Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste

Remove 3/4 of the rosemary from the stem leaving the top of the stem with
the needles still intact. 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

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