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Grilled Mushrooms with Chimichurri

Ingredients

  • 2-3 portabella mushroom caps

 

Chimichurri Ingredients

  • 1 bunch upland cress
  • 1/2 bunch italian parsley
  • 1/2 cup olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • 1 tsp red chili flakes
  • 1 tsp dried oregano
  • Salt and pepper to taste

Directions

  1. Start by making chimichurri. Combine all ingredients into a food processor and pulse until smooth, then put into a dressing jar.
  2. Rinse mushrooms well then brush them with part of the chimichurri mixture. Let marinade for 15 minutes.
  3. Heat grill to medium heat, about 350-400 degrees.
  4. Cook on each side for about 5 minutes until caramelized and golden brown.
  5. Once the mushrooms are done, take them off the grill and let cool down. You may need to pat the mushrooms down with a paper towel to remove any excess moisture.
  6. Drizzle with the rest of the chimichurri and enjoy!
Source: pinchofyum.com – Revised and tested by Michelle Cordova

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Arroyo Grande, CA 93421

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Arroyo Grande, CA 93420