Grilled Chimichurri Portobello
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These delicious Grilled Chimichurri Portobello mushrooms will go down a treat at any party - give them a try.
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4 portobello mushrooms
4 rashers crisp cooked bacon
1 ltr three-herb chimichurri marinade
170grams ricotta cheese
4 pieces roasted red peppers
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Chimichurri Marinade:
500 ml Jack Daniel’s Garlic and Herb Marinade
236 ml packed fresh flat parsley
236 ml packed fresh coriander
118 ml packed fresh mint leaves
44 ml garlic puree
5 ml sea salt
2.5 ml fresh ground black pepper
2.5 ml cayenne pepper
70 ml white wine vinegar
70 ml cold water
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Remove mushroom stalks and discard. Wipe the surface of any dirt with a slightly damp paper towel.
Combine the parsley, coriander mint and garlic and blend to a fine chop. Add the salt, black pepper and cayenne powder.
Add the oil, vinegar and water and continue to blend to a thick sauce. Add more salt or vinegar if required.
Place the mushrooms in a baking dish gill sides up and pour the Chimichurri over.
Pre-heat the grill for direct cooking.
When ready, remove the mushrooms from the marinade and place on cooking grate gill side down.
Grill for about 3 minutes until lightly browned. Turnover the mushrooms and top with the red peppers, bacon bits and ricotta cheese and continue to grill for a further 4 minutes.
Remove from the grill and serve while still warm.
Thanks to Weber.eu
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