Ingredients:
1/2 Tablespoon harissa (I used these spices, as suggested by another blog for another recipe: 3/4 teaspoon paprika, 3/4 teaspoon coriander, 1/8 teaspoon crushed red pepper flakes (because I didn't have cayenne pepper . . . so yes, I substituted inside of a substitution . . . I'm flexible)
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
1 teaspoon dried oregano
8 ounces baby portobello mushrooms, halved lengthwise (I just used those regular little white mushrooms you see at the grocery store - plain jane and cheap - and I left them whole because they were so small)
Directions:
Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl. (I added all the ingredients to a gallon size zip-lock baggie and squished everything around to mix.)
Add the mushrooms and toss well to coat. Marinate for 30 minutes (we did about an hour and I think it might be too much - they were pretty strong. Maybe next time I'll just dip them in quickly or even brush the marinade over the mushrooms on the grill. But that's just me.)
Preheat the oven to 350 degrees F or preheat the grill, if grilling.
Thread the mushrooms onto presoaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.
Makes 4 servings.
Notes:
Gregg got a grill for his birthday, and on Friday night we decided to break it in on it's maiden grilling. We had a lot of leftover mushrooms in our fridge (I bought more than I ended up using for other things) that needed to be grilled, and I had pinned this recipe a while ago for just such an occasion. They were good. But like I said earlier, a little strong flavored for our tastes. Fun to try something new, though.
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