Recipe: Grilled Portabella Mushrooms with Salsa Verde

This garlic-infused wonder sauce will instantly amplify the flavors of meats and mushrooms from the grill.

By: Chef Patrick Capuozzo, 56 Kitchen


  • 2 c parsley, minced fine
  • 6 cloves garlic, minced
  • 3 shallots, minced
  • 2 fresno chili peppers, minced
  • 1.5 T crushed red pepper
  • 24 oz. extra virgin olive oil


  1. Mix and combine ingredients
  2. Brush dirt off outside of caps with a damp towel
  3. Take stems out, and remove gills with a tablespoon
  4. Season inside of caps with salt and pepper
  5. Spread one tablespoon of salsa verde inside each cap
  6. Grill for 5 to 10 minutes, until mushrooms bubble through

Note: When refrigerated, the salsa verde keeps for two weeks.


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