Grilled Mushrooms with Chimichurri - Talley Farms Box

Ingredients

• Sides
• 2-3 portabella mushroom caps
• 1 bunch upland cress
• 1/2 bunch italian parsley
• 1/2 cup olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 garlic cloves, minced
• 1 tsp red chili flakes
• 1 tsp dried oregano
• Salt and pepper to taste
• Start by making chimichurri. Combine all ingredients into a food processor and pulse until smooth, then put into a dressing jar.
• Rinse mushrooms well then brush them with part of the chimichurri mixture. Let marinade for 15 minutes.
• Heat grill to medium heat, about 350-400 degrees.
• Cook on each side for about 5 minutes until caramelized and golden brown.
• Once the mushrooms are done, take them off the grill and let cool down. You may need to pat the mushrooms down with a paper towel to remove any excess moisture.
• Drizzle with the rest of the chimichurri and enjoy!
• Lemons , Mushrooms , Parsley
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish