Smokey and full of flavour. These barbecue portobello mushroom shishlik are absolutely delicious.
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ingredients
Schug
directions
For the schug:
Combine the chiles and kosher salt in a food processor and process until smooth. Transfer to a bowl and stir in the lemon juice, canola oil and ground coriander. Taste and add more salt if needed.
Heat the oven to 350°F.
Place the mushrooms on a parchment-lined rimmed baking sheet and drizzle with olive oil. Transfer to the oven and roast for 15 to 25 minutes until soft. Set aside to cool slightly.
Add the garlic, parsley, ¼ cup grapeseed oil, salt and allspice to a blender. Blend, slowly drizzling in more oil, if needed, to combine into a smooth marinade.
Cut each mushroom cap into three rectangular strips and toss with the marinade (you can trim the edges to square them off a little, but this isn’t necessary – if you do, reserve the trim to add to the pilaf, for an extra pop of flavour). Allow to marinate for 2 hours at room temperature.
Heat a charcoal grill or barbecue to medium-high heat.
Thread two pieces of mushroom lengthwise onto each of twelve wide metal skewers. Cook until beginning to char, about 3 minutes per side. Serve with schug.