Chermoula Grilled Cremini

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


  • Chermoula:
    • _ Chermoula Sauce
    • 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
    • 2 cups (13 ounces) diced onion
  • Skewer:


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.
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