Chermoula Grilled Cremini

Recipe courtesy of Chef Allen Susser of Chef Allen’s, Miami

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Yield: 24 servings

Serving size: 1 skewer of 4 cremini mushrooms

Ingredients

Chermoula

• 2 cups (13 ounces) diced onion
• ½ cup minced garlic
• 1 cup (1/2 ounce) fresh cilantro
• 1 cup (1/2 ounce) fresh mint
• ½ cup (2 ounces) sweet paprika
• ¼ cup (1 ounce) ground black pepper
• ¼ cup (2 ⅔ ounces) kosher salt
• 2 tablespoons ground coriander
• 2 tablespoons cayenne pepper
• 1 quart lemon juice
• 1 ½ cups (12 ounces) olive oil

Skewer

• 96 whole cremini mushrooms, cleaned and trimmed
• 8 large red bell peppers, seeded and cut into ½-inch strips

Directions

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.

Tags: cremini, crimini, grilling, skewers