Mushroom, Radish and Hearts of Palm Skewers

Makes 2 dozen

Balsamic-marinated roasted mushrooms and hearts of palm alternated with crunchy, colorful radishes provide variety and balance on your party table

  • 3 cloves garlic, chopped
  • 24 small cremini or button mushrooms
  • 4 tablespoons aged balsamic of Modena, divided
  • 3 teaspoons finely chopped rosemary, divided
  • 3 teaspoons finely chopped thyme, divided
  • 6 medium radishes, trimmed and quartered
  • 1 (14-ounce) can hearts of palm, drained
  • 1 tablespoon finely chopped parsley
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Mash or press garlic; transfer to a large bowl. Whisk together 3 tablespoons balsamic, 2 teaspoons rosemary and 2 teaspoons thyme. Add mushrooms and radishes, toss well and set aside, tossing occasionally, for 30 minutes. In another bowl toss the remaining vinegar, rosemary and thyme. Halve the largest pieces of hearts of palm so you have at least 24 pieces; add to the bowl and toss to combine. Preheat oven to 425°F. Transfer mushrooms and radishes to a large, rimmed baking sheet lined with parchment paper and roast until softened and just caramelized, about 30 minutes. When cool enough to handle, thread a mushroom, piece of radish and piece of palm heart onto 24 6-inch skewers. Sprinkle with parsley and serve warm or at room temperature.

Nutritional Info: 
Per Serving:10 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 2g carbohydrate (1g dietary fiber, 1g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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