Investing in a CSA summer farm share is one of the best decisions we’ve made this year. Each week, I pick up a bounty of organic vegetables grown on a local farm. So much green – and you all know how much I love green.
A beautiful head of Boston lettuce was included in our recent summer farm share pick-up. How regionally appropriate, given our location. Boston lettuce – as well as 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 – Grilled Chimichurri Portobello Mushroom Lettuce Wraps.
CJ and I bought our first grill about a month ago, and we’re making up for lost summer time. We’ve been grilling everything – as you can tell by some of my latest recipes: Grilled Tofu Steaks, Grilled Fiddleheads, Grilled Garlic Scape and Asparagus Soup.
I’m a grillin’ fool. I even hauled the propane tank to U-Haul to get refilled. On, the things that make you feel like an adult.
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 Argentinean chimichurri of parsley, oregano, garlic, crushed red pepper, red wine vinegar, and olive oil.
Chimichurri is traditionally used as a garnish for beef in South America, but I use it as a marinade for grilling or roasting vegetables throughout the year – even at Thanksgiving as a flavorful side dish.
What I love about chimichurri is the spectrum of flavor that hits your tongue. You get acid-like sourness of the red wine vinegar on one part of your tongue, the spiciness of the garlic cloves and crushed red pepper on the other, the richness of fresh herbs playing in between.
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.
It’s quite the bite, my friends.
Because the marinated mushrooms are so incredibly juicy, I didn’t add any additional sauce to these healthy lettuce wraps to avoid becoming too wet or overly messy.
However, I do appreciate a good sauce. If I were to add one to these lettuce wraps, I would choose a dollop of guacamole or a vegan cashew crema. Oh yeah.
I would love to hear from you. What are your favorite ingredients to stuff into a lettuce wrap?
- 4 portobello mushrooms, cleaned and destemmed
- 2 tbsp fresh oregano leaves
- ¼ cup fresh Italian flat leaf parsley leaves
- 3 cloves garlic
- ¼ tsp crushed red pepper
- 3 tbsp red wine vinegar
- ¼ cup extra virgin olive oil
- 1 head Boston or Bibb lettuce
- ½ cup diced radishes
- 1 cup quartered sweet orange cherry tomatoes
- In a food processor, pulse the oregano, parsley, and garlic until finely minced. Add the red wine vinegar and crushed red pepper, pulse to combine. Scrape the contents of the food processor into a small bowl. Gently stir in the olive oil. Let sit for 10 minutes.
- Divide the chimichurri among the four clean portobello mushrooms, pouring into the cap gill-side up.
- Spray the grates of a grill with canola oil cooking spray. Light the grill and
- Place the marinated mushrooms in the center of the grill. Cook with the grill lid closed until mushrooms soften and are tender, about 7-10 minutes (no need to flip)
- Remove mushrooms from grill and let cool for 5 minutes. Meanwhile, remove individual lettuce leaves from the head of lettuce, setting aside the ones that tear or are super small.
- Slice the portobello mushrooms into small bite-sized pieces, Arrange in the center of each lettuce cup. Sprinkle diced radishes and quartered sweet orange cherry tomatoes over top each of the mushroom wraps. Season to taste with salt and pepper. Serve immediately.