Clean the pleurotus by delicately removing the soil, then cut them into pieces.

Also clean the champignons and separate the stems from the heads.

Prepare the marinade by mixing oil, garlic, lemon juice, maple syrup, oregano, chopped parsley, salt and pepper in a large bowl.

Add all the mushrooms to the bowl and mix gently, then leave to rest for 1 hour at room temperature.

Assemble the skewers alternating champignons and pleurotus.

Cook on the red-hot grill for about 20 minutes, turning them every now and then to cook them evenly on all sides and brushing them with the leftover marinade.

The mushroom skewers are ready, serve them immediately.

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