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Chermoula Grilled Cremini

Chermoula Grilled CreminiSkewers of chermoula-marinated cremini mushrooms and chunks of sweet red pepper are grilled to a savory perfection. Recipe courtesy of Chef Allen Susser of Chef Allen’s, Miami, Florida.

Chermoula is a traditional marinade used in Algerian, Moroccan and Tunisian cooking typically containing olive oil, lemon juice, garlic and coriander.

Recipe Ingredients:

Chermoula:
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:
24 whole cremini mushrooms, cleaned and trimmed
2 large red bell peppers, seeded and cut into 1/2-inch strips
6 (10 to 12-inch) bamboo skewers*
Extra virgin olive oil, as needed

Cooking Directions:

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

Makes 6 skewers/servings.

*Soak bamboo skewers in water for several minutes prior to using.

Recipe and photograph provided courtesy of the Mushroom Council and mushroominfo.com.