Grilled Portobello Mushrooms with Spicy Chimichurri

3 Servings

Ingredients:

• 3 Portobello Mushrooms
• 1 Teaspoon Garlic Powder
• Salt to Taste

Chimichurri:

• 1/2 Cup Packed Fresh Parsley
• 1/2 Cup Packed Fresh Cilantro
• 1/4 Cup Packed Fresh Mint
• 10 Large Fresh Basil Leaves
• 2 Tablespoons Olive Oil
• 2 Garlic Cloves
• 1 to 2 Teaspoons Red Pepper Flakes (2 if you like it spicy)
• Pinch of Black Pepper
• 1 Teaspoon Salt
• 1 1/2 Tablespoon Rice Vinegar
• 1 Tablespoon Apple Cider Vinegar
• 1 Whole Lemon

1. Wash your Portobello mushrooms, drizzle olive oil on a grill pan or if using a BBQ; in a bowl add olive oil, salt and garlic powder. Grill on both side until both sides start to juice a little and get tender (about 3 minutes on each side).
2. In a food processor add all the chimichurri ingredients and puree until thoroughly mixed.

Add or dip you mushrooms into the chimichurri and enjoy!