To make mushroom pinchos, slice large portobellos and/or baby bellas into good chunks—you want them hearty enough to hold up on the skewer and to being brushed with sauce. (12 ounces of mushroom should make about 12 pinchos, depending on the size and how many are placed on each skewer—scale up from there as needed.) If using wooden skewers, soak them be…
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