Balsamic Garlic Grilled Mushroom Skewers


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This delicious looking recipe caught my eye and I just HAD to share with you!

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Balsamic Garlic Grilled Mushroom Skewers


As a replacement for meat or as a side at your next BBQ – however you fancy, they’re a great addition to your table!

Smoky grilled balsamic and garlic marinated mushroom skewers

ingredients serves 4
  • 900g mushrooms, sliced 1/4 inch thick
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce (or tamari)
  • 3 cloves garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste
  1. Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes.
  2. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.

My current study companion/addiction…


I am absolutely in love with Arkadia Chai Tea – Specifically the SPICE one!

I love the perfect balance of creaminess and sweetness, I love that I can make it with both hot water or with hot milk for a perfectly creamy latte. I love that the tin lasts a long time also!

Day after day I spent my life in front of my computer studying and it’s sweet hot drinks that power me through the day, I have been trying to wean myself off of coffee lately as it’s started to make me anxious and jittery so it was great to find another drink I can have hot that I enjoy.

I love tea, ALL kinds of tea, but sometimes you want something creamy and a little indulgent. This hits the spot perfectly.

Do you have a favourite instant chai or latte blend? i’d love to know about it so that I can try it too!

Bastilla – Moroccan filo pie

This delicious Bastilla is my mother in laws recipe. She’s the most AMAZING cook I have ever known and I would love to have her every single recipe. I hope you love this delicate balance of sweet and savoury pie 🙂

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  • 1 cup flaked almonds
  • 60 g butter
  • 3 x medium onions, very finely chopped
  • 4 x garlic cloves, crushed
  • 4 tspn freshly grated ginger
  • 4 tspn ground cinnamon
  • 2 tspn ground tumeric
  • 8 x eggs
  • 4 Tbls fresh lemon juice
  • 3 Tbls olive oil
  • 2 x large chicken breasts
  • 5 Tbls pure icing sugar
  • 10 x sheets of filo pastry
  • 1 Tbls cinnamon to decorate
  • 1 Tbls icing sugar to decorate


Preheat oven to 200C. Cook the almonds in a frying pan over medium heat for 5 minutes or until lightly toasted then transfer to a heatproof bowl.

Pan fry the chicken in some olive oil until cooked through but still juicy. Set aside to cool then shred.

Melt the butter over low heat and add the onion, garlic, ginger, cinnamon and tumeric and cook, stirring occasionally until onion is soft. Season with salt and pepper to taste.

Whisk the eggs and lemon juice together then add to the onion mixture and stir through until cooked. ( You will not achieve a scrambled egg consistency the egg will still seem wet ) Set aside to cool.

Mix everything together including the almonds and season again with salt and pepper.

Line a baking sheet with non stick paper. Lay a piece of filo onto the paper and brush with oil and top with another piece of filo in a star shape. Brush with oil and then continue to top with more filo until a 10 piece stack is completed.

Place filling into the middle of the stack leaving the edges to be put over the top. Gently enclose the pie with the pastry until it is circular in shape and completely covered.

Bake until pie is golden and crispy. Approximately 30 minutes.

Extra: Feel free to pretty it up by scrunching oil brushed Filo pastry and topping the dish with it before baking as shown in one of my pictures