Barbecued marinated garlic and herb mushrooms with orange chimichurri
15 minutes
Budget
Vegan
Brown mushroom
Recipe
Step 1.
In a bowl, mix together the minced garlic, olive oil, balsamic vinegar, chopped thyme, chopped rosemary, salt, and pepper.
Step 2.
Wipe the portobello mushrooms clean and place them in a shallow dish. Pour the marinade over them, ensuring they are well coated. Cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavour.
Step 3.
To make the orange chimichurri combine the chopped parsley, chopped coriander, minced garlic, finely chopped red chilli, orange zest, and orange juice in a bowl. Then stir in the red wine vinegar and olive oil and season with salt and pepper to taste. Mix well and set aside.
Step 4.
Preheat the barbecue or grill pan to medium-high heat. Remove the mushrooms from the marinade and cook them for 5-7 minutes on each side, or until tender and slightly charred.
Step 5.
Arrange the barbecued mushrooms on a serving platter and spoon the orange chimichurri over the top. Serve immediately and enjoy!
Ingredients
For 4 servings
For the mushrooms:
5
large portobello mushrooms
3 cloves
of garlic, minced
2 Tbsp
of olive oil
1 Tbsp
of balsamic vinegar
1 Tbsp
of fresh thyme, chopped
1 Tbsp
of fresh rosemary, chopped
Salt and pepper to taste
For the orange chimichurri:
1 bunch
of fresh parsley, finely chopped
1 bunch
of fresh coriander, finely chopped
2 cloves
of garlic, minced
1
small red chilli, finely chopped
Zest and juice of 1 orange
2 Tbsp
of red wine vinegar
4 Tbsp
of olive oil
Salt and pepper to taste
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