YIELD: 24 SERVINGS
For the chermoula:
2 cups (13 oz.) diced onion
½ cup minced garlic
1 cup (½ oz.) fresh cilantro
1 cup (½ oz.) fresh mint
½ cup (2 oz.) sweet paprika
¼ cup (1 oz.) ground black pepper
¼ cup (2⅔ oz.) kosher salt
2 Tbsps. ground coriander
2 Tbsps. cayenne pepper
1 qt. lemon juice
1½ cups (12 oz.) olive oil
For the skewers:
96 whole cremini mushrooms, cleaned and trimmed
8 large red bell peppers, seeded and cut into ½" squares
1. For the chermoula: Combine the onion, garlic, cilantro and mint in food processor and blend to a paste. Stir in the paprika, pepper, salt, coriander and cayenne. Whisk in lemon juice and oil until blended. Pour the chermoula over the mushrooms; cover, set aside for 30 minutes.
2. On long skewers, thread 4 mushrooms and 4 pepper pieces for each serving. Cover and refrigerate.
3. For each serving: lightly drizzle a skewer with oil and grill over high heat for about 2 minutes. Turn the skewer carefully with tongs and grill for about 3 more minutes. Serve immediately.
Note: Can be served over rice or with a fresh green salad.
Photo and recipe: Allen Susser, Chef Allen's, Miami, FL/The Mushroom Council
