- Servings: 8
|1 cup||Fresh Parsley Leaves, with stems discarded|
|6||Large Cloves Garlic, chopped|
|½ tsp||Dried Oregano|
|1 tsp||Kosher Salt|
|½ tsp||Freshly Ground Pepper|
|½ tsp||Crushed Red Pepper Flakes|
|¾ cup||Olive Oil|
|¼ cup||White Wine Vinegar|
|8||Portobello Mushrooms Caps, small or medium|
In a food processor, coarsely chop parsley. Add garlic cloves and pulse to chop. Add oregano, salt, pepper, red pepper, olive oil, vinegar, and water. Pulse to mix well, but stop while still lumpy. Remove about 1/3 of the mixture and reserve for garnish. In a baking dish, lay the mushrooms in a single layer, stem side up. Pour the remaining chimichurri mixture on top of the mushrooms, leaving a well of sauce in the middle of the mushroom. Slide the mushrooms around so the entire mushroom is marinating in the sauce. Refrigerate for 2-3 hours. Preheat an electric indoor grill. Spray grill with nonstick cooking spray. Remove mushrooms from the refrigerator and place on grill, keeping the well of sauce in the middle of the mushroom. Close grill top, to grill both top and bottom at the same time, then grill for 15 minutes. Serve mushrooms as whole caps and top with the reserved chimichurri sauce.
Right now, chimichurri sauce seems to be all the rage at restaurants. As a vegetarian, I'm often disappointed that this parsley-based accent is always on meat. So, I made up a huge batch of it and added it to every dish I made for a week to see what it went best with. This was one of my favorites.