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Ingredients for 4 people:

16 field mushrooms 3-4 cm wide, or oyster mushrooms
4 tomatoes 3-4 cm wide
1 bunch parsley
1 clove of garlic
2 spoons breadcrumbs
1 bunch basil
3 spoons extra virgin olive oil
salt, pepper


Wipe mushrooms without soaking them. Mince parsley and garlic. Clean tomatoes, dry and cut them into slices.
In a soup plate, mix garlic, parsley, breadcrumbs, salt, pepper and stir.
Thread mushrooms and tomatoes alternatively onto pre-soaked wooden skewers. Brush vegetables with oil, and dip the skewers in breadcrumbs.
Heat up a grill and broil skewers for about ten minutes, rolling them up often and wetting them with the remaining oil.
Thread a basil leaf onto each skewer and serve.

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