Skewersof chermoula-marinated cremini mushrooms and chunks of sweetred pepper are grilled to a savory perfection.
Chermoula is a traditional marinade usedin Algerian, Moroccan and Tunisian cooking typically containingolive oil, lemon juice, garlic and coriander. The grilled creminican be served over rice and/or with a fresh green salad.
Recipe courtesy of Chef Allen Susser ofChef Allens, Miami, FL
Recipe: Chermoula GrilledCremini
1/2 cup diced onion
2 tablespoons minced garlic
1/4 cup chopped fresh cilantro
1/4 cup fresh mint
2 tablespoons sweet paprika
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons cayenne pepper
1 cup fresh lemon juice
4 ounces (1/2 cup plus 2 tablespoons) extra virgin olive oil
24 whole cremini mushrooms, cleaned and trimmed
2 large red bell peppers, seeded and cut into 1/2-inch strips6 (10 to 12-inch) bamboo skewers*Extra virgin olive oil, as needed
Makes 6 skewers/servings.
*Soak bamboo skewers in water for severalminutes prior to using.
Nutritional information not provided.
Recipe and photograph provided courtesyof the Mushroom Council and mushroominfo.com.
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