Grilled Mushrooms in Herb Oil

Recipe PREP 15 min COOK 10 min (plus 1 hour marinating time)

Grilled Mushrooms in Herb Oil

PREP 15 min COOK 10 min (plus 1 hour marinating time)

Description

This recipe works with any mushrooms. If you have sturdy rosemary branches, soak them and use them as skewers. Mushrooms provide protein, fiber, vitamin D, and some B12. They’re rich in antioxidants and may have cancer-fighting properties. Herbs offer essential vitamins and minerals, while olive oil provides healthy fats, making this dish both nutritious and flavorful.

Ingredients

4 SERVES

1/4 cup (60 ml) olive oil
1 sprig (about 1 Tbsp) rosemary, leaves stripped off stem
1 sprig (about 1 Tbsp) oregano, leaves stripped off stem
1 handful (about 1/2 cup / 8 g) parsley leaves
1/2 tsp salt
2 twists freshly ground black pepper
4 cups (220 g) button (or cremini or portobello) mushrooms
2 Tbsp olive oil (to brush on the mushrooms)

Directions

Step 1

Blend the oil, herbs, salt, and pepper in a blender or food processor until you have a vivid green paste. Set aside.
Step 2

Light the grill. Halve or quarter the mushrooms depending on their size and thread them onto skewers. Brush them with a little oil and grill them well on all sides so they catch a solid browning and pick up some smoke. Put the grilled mushrooms in a bowl, toss them thoroughly with the herb oil, and if possible, let them marinate for an hour or so before serving.

Substitutions: Parboiled new or fingerling potatoes are dreamy this way, and pearl onions love it too

Level Up: If you can get chanterelles, they make for an incredible fungal upgrade. In that case, skip the herbs and just use olive oil with a little salt and garlic added; that way their beautiful orange color can shine

Try It With: Other grilled veggies

Zero Waste: Parsley stems and mushroom trimmings can go in the stock pot