Peruvian Portobellos
Let's get grilling
1
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.
2
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.
3
Build a charcoal fire for direct grilling using Kingsford® Charcoal and preheat to medium heat (about 400°F). Brush grate with oil.
4
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.
Cooking for 4 people
Ingredients
The mushrooms
-
lime juice
2 tablespoons
-
low-sodium soy sauce
1 tablespoon
-
olive oil
¼ cup
-
garlic powder
1 teaspoon
-
ground cumin
½ teaspoon
-
dried oregano
2 teaspoons
-
kosher salt and ground black pepper, to taste
-
large portobello mushrooms, stems and gills removed and wiped clean
4
The sauce
-
fresh cilantro leaves
1½ cups
-
fresh mint leaves
⅓ cup
-
garlic
2 cloves
-
jalapeño pepper, seeded
1
-
mayonnaise
½ cup
-
grated Parmesan cheese
¼ cup
-
fresh lime juice
1 tablespoon
-
kosher salt, to taste
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