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- 2 tablespoons lime juice
- 1 tablespoon low-sodium soy sauce
- ¼ cup olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 2 teaspoons dried oregano
- kosher salt and ground black pepper, to taste
- 4 large portobello mushrooms, stems and gills removed and wiped clean
- 1½ cups fresh cilantro leaves
- ⅓ cup fresh mint leaves
- 2 cloves garlic
- 1 jalapeño pepper, seeded
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh lime juice
- kosher salt, to taste
- In a shallow baking dish, whisk together the lime juice, soy sauce, olive oil, garlic powder, cumin and oregano until well blended. Season generously with salt and pepper. Add the mushrooms and flip to coat. Let sit in the marinade for at least 20–30 minutes.
- While the mushrooms marinate, make the sauce. Place the cilantro, mint, garlic, jalapeño, mayonnaise, Parmesan cheese and lime juice in a food processor or high-speed blender. Process until mostly smooth (you will still have some green specks). Season to taste with salt and set aside.
- Build a charcoal fire for direct grilling using Kingsford® Charcoal and preheat to medium heat (about 400°F). Brush grate with oil.
- Place the mushrooms on the grill and cook until deep brown and caramelized, about 3–4 minutes on each side. If there is any marinade leftover, you can brush the mushrooms as they cook. Serve hot with the Aji Verde sauce drizzled over the top.