Grilled portobello mushrooms are first marinated in a zesty chimichurri and then served in a Bibb lettuce wrap with tomatoes and radishes. This is a easy summer meal that is light and refreshing.
By Stephanie Kirkos
Bibb lettuce and other Butterhead varieties of lettuce – have delicate leaves that naturally form little bowls perfect for stuffing. Add summertime flavors and fresh veggies, and you have a healthy lunch or appetizer – Chimichurri Portobello Mushroom Wraps.
Hearty, meaty portobello mushrooms are one of my favorite vegetables to grill. They become tender and juicy under the flames, tasting like charred glory of summer. Before grilling the mushrooms, I marinate them in a zesty chimichurri of parsley, oregano, garlic, crushed red pepper, red wine vinegar, and olive oil.
After grilling the mushrooms, I slice the caps into bite-sized pieces and stuff into lettuce cups. For both a splash of color and another layer of texture, I pair the mushrooms with crunchy, diced radishes and soft, sweet bites of orange cherry tomatoes I recently read described aptly as “garden candy.”
The sweetness of these petite tomatoes with the garden fresh earthiness of the radishes balance the zesty, spicy marinated portobello mushrooms all in one bite.Print
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