So, over the past few months, while NOT blogging, I have been cooking...some. I've gone back to work part time, been spending a TON of time outdoors, and really just been uninspired to cook. I'd love any suggestions on how to get out of this funk!!! My husband has had 3 weeks of leave from work, and has actually made some pretty tasty food. I snapped a pic of one appetizer he made, although it could have easily been the entree. The cheese in this dish is way expensive (he somehow snuck it into our cart at Wholepaycheck, I mean Whole Foods).
Grilled Chimichurri Mushrooms with Haloumi
Ingredients:
8 medium size wide capped mushrooms (we used three giant ones)
sea salt (or kosher salt) and freshly ground black pepper.
5 oz Haloumi cheese, cut into 8 slices
2 garlic cloves, crushed
1 tbsp fresh mint leaves
1 tbsp fresh oregano leaves
a handful of flat leaf parsley
1 small red chile, seeded and finely chopped
3 tbsps white wine vinegar
1/2 cup extra virgin olive oil
Directions:
1. For the chimichurri sauce, put the garlic, herbs, chile and vinegar in a small blender and mix to a coarse paste. Using the feeder tube at the top of the blender, drizzle in all but a tsp of the olive oil to form a thickish sauce.
2. Preheat a grill pan until hot. Brush each mushroom liberally with the chimichurri, then place on the grill pan. Cook until the mushrooms have released their juices. Season to taste, then keep warm.
3. Brush the haloumi slices with the remaining oil and place on the grill pan for about 2 mins on each side, until slightly golden and crispy.
4. Place the mushrooms on a serving dish, along with grilled cheese, and drizzle any remaining sauce over them.
This is definitely a tasty treat! If you're looking for just a good chimichurri recipe (awesome on steak and fish), this is a really yummy one! Writing about this makes me want to turn a blind eye while he throws that pricey cheese in the cart again!
