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Chermoula Grilled Cremini recipe

Chermoula Grilled Cremini.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 Allen’s, Miami, FL

Recipe: Chermoula GrilledCremini

Chermoula Ingredients:
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
Skewer Ingredients:
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

  • For 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. Whiskin the lemon juice and oil until blended.
  • Pour the chermoula over the mushrooms,cover, and set aside for 30 minutes.
  • For Skewers: Thread 4 mushrooms and 4pepper pieces on each water-soaked bamboo skewer.
  • Lightly drizzle skewers with oil and grillover high heat for about 2 minutes.
  • Turn the skewer carefully with tongs andgrill for about 3 more minutes. Serve immediately.

    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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