Cooking for 4 people
Ingredients
- 4
large portobello mushrooms, stems and gills removed and wiped clean
- 2 tbsp.
lime juice
- 1 tbsp.
low-sodium soy sauce
- cup
olive oil
- 1 tsp.
garlic powder
- 1 tsp.
ground cumin
- 2 tsp.
dried oregano
-
kosher salt and ground black pepper, to taste
- 2 cup
fresh cilantro leaves
- 0 cup
fresh mint leaves
- 2 cloves
garlic
- 1
jalapeño pepper, seeded
- 1 cup
mayonnaise
- 0 cup
grated Parmesan cheese
- 1 tbsp.
fresh lime juice
-
kosher salt, to taste
1Food Prep
In a shallow baking dish, whisk together your marinade ingredients. Add your mushrooms to the marinade and flip to coat. Let your mushrooms marinate for at least 20–30 minutes.
While your mushrooms marinate, make your Aji Verde sauce. Place your sauce ingredients together in a food processor or high-speed blender. Process until mostly smooth (you will still have some green specks). Season to taste with additional salt if needed and set aside.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your 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 your mushrooms as they cook.
Serve your mushrooms hot with the Aji Verde sauce drizzled over the top.
