Thick-stemmed king trumpet mushrooms grill up meaty and tender, while feathery oyster mushrooms get nice and crispy—both are great options for these quick-cooking kebabs. Piled into warm pitas with a smear of tangy labneh and a drizzle of intensely herby salsa verde, this dish is a fun, fresh way to enjoy mushrooms. 

Justin Chapple
Justin Chapple
September 2021

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Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Salsa Verde
Grilled Mushrooms
Additional Ingredients

Directions

Make the Salsa Verde:
  • 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. 

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Make the Grilled Mushrooms:
  • 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 2 (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.  

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

Note

Find king trumpet mushrooms at specialty and Asian grocery stores or online at dartagnan.com

Suggested Pairing

Peppery, cool-climate Syrah: Delas Les Launes Rouge

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