Mushroom Souvlaki with Pistachio Pesto
You can use any nut you like, or even seeds, such as roasted pumpkin or sunflower seeds, for the pesto. But if you do use pistachios, I highly recommend the amazing Aegina pistachios from my online shop.
A word about mushrooms and eating for longevity: Mushrooms have always been a part of the longevity diet of Ikaria and are generally a much-beloved food in Greece. Foraging for them provides natural exercise and reason to socialize. But eating them offers immeasurable goodness! Studies show that consuming mushrooms as a regular part of your diet can help relieve hypertension, improve gut health, fight off cancer, and stave off diabetes. Mushrooms are one of the few plant-based sources of Vitamin D, which is important in keeping Covid and other illnesses at bay. The reduce inflammation and help lower cholesterol. They also feel meaty, so eating mushrooms is one way to help you reduce the consumption of red meat in your diet.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
12 min
Ingredients
- 8 - 10 large portobello mushrooms quartered
- 3 Tbsp. extra virgin Greek olive oil
- 3 Tbsp Mastiha liqueur Ouzo or red wine
- 1 tsp freshly ground black pepper
- 3 large garlic cloves slivered
- Greek sea salt to taste
- 4 12-inch [30-cm] metal or wooden skewers
For the Pesto
- ⅔ cup shelled unsalted pistachios
- 2 garlic cloves
- 2 bunches fresh mint leaves only, coarsely chopped
- ¼ cup grated cashew milk cheese of choice or 3 Tbsp almond, coconut or cashew milk
- 3 Tbsp extra virgin Greek olive oil
- 2 tsp grated fresh lemon zest
- Freshly ground black pepper
- Greek sea salt to taste
Instructions
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If using wooden skewers, soak them in water for 30 minutes before using. Preheat the broiler. Place the oven rack 6 inches (15 cm) from the heat source.
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Toss the mushrooms in the marinade for 10 minutes before cooking.
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Pulverize the pistachios and garlic in a food processor. Add the mint and pulse on and off to mix. Add the cashew milk cheese or any of the milks, olive oil, lemon zest, and pepper to taste. Pulse to combine. Season with salt to taste. Set the pesto aside at room temperature for 30 minutes to 1 hour before serving.
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Thread the meat or portobello pieces onto the skewers. Arrange the skewers in a single layer on a baking sheet and brush with the marinade. Season with salt to taste. Broil the mushrooms for 8 to 12 minutes total, turning once for medium-well. Remove from the oven and serve with the pesto.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
