Smoky Mushroom Kebabs

Instructions:

Make the salsa verde

1. Pulse parsley, cilantro, scallions, lemon juice, chiles, and ice cubes in a food processor until roughly chopped, about 10 pulses. With processor running, pour oil through food chute, processing until mixture is smooth, about 15 seconds. Transfer mixture to a bowl; stir in salt and pepper. Set aside until ready to use, or refrigerate in an airtight container up to 2 days.

Make the grilled mushrooms

1. Preheat grill to medium-high (400°F to 450°F). Whisk together oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined; set aside. Thread oyster mushrooms evenly onto two (9-inch) metal or wooden double-prong skewers; thread king trumpet mushrooms evenly onto similar skewers. Brush mushrooms with some of the garlic-oil mixture; sprinkle evenly with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Place mushroom skewers on oiled grill grates; grill, uncovered, until lightly charred, about 10 minutes, turning once or twice and basting with remaining garlic oil.

2. Serve mushrooms with salsa verde, labneh, warm pita, and sunflower seeds.

Enjoy!

Smoky Mushroom Kebabs from foodandwine.com

Serves: 4 

Ingredients:

Salsa Verde

• 1 cup loosely packed fresh flat-leaf parsley leaves (about 1/2 ounce) 

• 1 cup loosely packed fresh cilantro leaves (about 1/2 ounce)

• 2 scallions, coarsely chopped (about 3/4 cup) 

• 3 tablespoons fresh lemon juice

• 2 fresh serrano chiles, seeded (if desired) and coarsely chopped (about 3 tablespoons)

• 2 (1 1/2-inch) ice cubes 

• 1/2 cup extra-virgin olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Grilled Mushrooms

• 1/2 cup extra-virgin olive oil 

• 2 garlic cloves, minced 

• 1 1/4 teaspoon kosher salt, divided

• 3/4 teaspoon black pepper, divided

• 1 pound fresh whole oyster mushroom heads (about 2 heads), trimmed and cut into 6 large pieces

• 1 pound fresh medium-size king trumpet mushrooms (about 6 mushrooms), cut into 2- x 3/4-inch pieces 

Additional ingredients

• Labneh, warm pita rounds, and roasted sunflower seeds, for serving