I whipped this up mostly from found items at the Northbrook, Illinois Whole Foods. The only thing that needs cooking are the mushrooms!
Ingredients:
- Pitted Green Olives of your choice from the Olive Bar or Bottled
- Abruzzo Dry Salami or any kind of Dry Salami- one stick sold in the lunch meat section. The width should be about an inch or so.
- Marinated Gigante Beans from the Olive Bar
- Roasted Red Peppers w/ Garlic - bottled
- Fresh basil
- Marinated ciliegine (cherry sized) buffalo mozzarella. - one container
- One package of white or baby bella mushrooms or marinated mushrooms from the salad bar.
- Marinated artichoke hearts - one bottle or from the Olive Bar
- Olive oil
- Bamboo Skewers - use small size or cut in half.
- Italian Seasoning.
- Clean mushrooms and toss in a table spoon or so of olive oil. Add Italian spices if you wish and salt and pepper. Skip this step and #2 if you purchased marinated mushrooms from the deli.
- Put in a glass 8x8 baker and cook at 350 until soft and cooked down. Let cool.
- Once the mushrooms are cool, start threading your skewers in any pattern you wish. I like to leave some meatless for people who don't want the salami.
Looks so good. I've never seen Gigante Beans, are they just huge white kidney beans?
ReplyDeleteOne appetizer we have made in the past is to take a pound of white mushrooms and marinate them in Italian dressing for a day. Before I made my own we used Good Seasons and even though it sounds incredibly simple it is really great. People just devour them.