Ingredients

5 or six handfuls of mixed mushrooms (we used Portobello, white and brown)
4 cloves garlic, chopped finely
Chilli flakes to taste
Olive oil
Balsamic drizzle
Cracked pepper to taste
Handful fresh Italian parsley
Bamboo skewers (soak in water 10 minutes before using)

Method

Slice mushrooms keeping the slices about 2.5cm (this helps the mushrooms cook evenly) and thread them on the bamboo skewers alternating the types of mushrooms

Trickle balsamic drizzle and olive oil over the kebabs and sprinkle cracked pepper and chilli flakes

BBQ mushrooms on medium heat until cooked and slightly caramelised (about 5 to 10 minutes on each side)

Serve with fresh parsley and cracked pepper

NB: this is a great dish to take to a BBQ