Popular Features:
View Cart

Chermoula Grilled Cremini

 
Chermoula Grilled Cremini
chermoula
This is a banquet sized recipe, serves 24.  Cremini mushrooms are marinated with spicy chermoula then grilled. Serve with rice and a fresh mixed salad greens.
Recipe By: Chef Allen Susser of Chef Allen’s, Miami, FL
  • PrepN/A |
  • TotalN/A |
  • Serves24
Print
0
Be the first to rate!0
Email

Ingredients

  • Chermoula:
    • 2 cups (13 ounces) diced onion
    • 1/2 cup minced garlic
    • 1 cup (1/2 ounce) fresh cilantro
    • 1 cup (1/2 ounce) fresh mint
    • 1/2 cup (2 ounces) sweet paprika
    • 1/4 cup (1 ounce) ground black pepper
    • 1/4 cup (2 ounces) kosher salt
    • 2 tablespoons ground coriander
    • 2 tablespoons cayenne pepper
    • 1 quart lemon juice
    • 1 1/2 cups (12 ounces) olive oil
  • Skewer:

Instructions

For the Chermoula: Combine the onion, garlic, cilantro, and mint in a food processor and blend to a paste. Stir in the paprika, pepper, salt, coriander, and cayenne. Whisk in the lemon juice and oil until blended. Pour the chermoula over the mushrooms, cover, and set aside for 30 minutes.

On long skewers, thread 4 mushrooms and 4 pepper pieces for each serving. Cover and refrigerate.

For each serving: Lightly drizzle a skewer with oil and grill over high heat for about 2 minutes. Turn the skewer carefully with tongs and grill for about 3 more minutes. Serve immediately.

Note: The cremini can be served over rice or with a fresh green salad.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Featured Recipes

  • Roasted Chile Queso Dip

    Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Lisa Fain’s Sour Cream-Chicken Enchiladas

    Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.

  • Shrimp Fajitas

    A seafood version of an otherwise well known meat dish.  The name "fajitas" refers to the type of me

  • Blood Orange Margarita

    Recipe for a Blood Orange Margarita with sugar, triple sec, tequila and fresh blood orange juice.