Peruvian Portobellos
If you love cilantro, jalapeño and mint and haven’t tried Aji Verde sauce, this is the recipe for you. Drizzled on top of marinated grilled portobello caps, this light dish doesn’t skimp on flavor.
Cooking for 4 people
Ingredients
- 4
large portobello mushrooms, stems and gills removed and wiped clean
Marinade
- 2 tbsp.
lime juice
- 1 tbsp.
low-sodium soy sauce
- ¼ cup
olive oil
- 1 tsp.
garlic powder
- 1/2 tsp.
ground cumin
- 2 tsp.
dried oregano
-
kosher salt and ground black pepper, to taste
Aji Verde Sauce
- 1 1/2 cup
fresh cilantro leaves
- 1/8 cup
fresh mint leaves
- 2 cloves
garlic
- 1
jalapeño pepper, seeded
- 1/2 cup
mayonnaise
- 1/4 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.
What’s trending in grilling
Sign up for our socials!
