Chimmichurri-Tossed Mushrooms with Hazelnuts
- In a food processor combine cilantro, parsley, oregano, garlic, and salt. Cover and pulse with several on/off turns until finely chopped. Add 2/3 cup olive oil and pulse for 5 seconds. Pour the oil mixture into a medium bowl and stir in vinegar and chile paste. Add sliced mushrooms; toss to combine. Transfer mushrooms to a large platter.
- Cover and chill 2 to 24 hours before serving. Top with hazelnuts and toasted quinoa.
From the Test Kitchen
Rinse 3 to 4 tablespoons of uncooked quinoa well; drain (it's ok if some moisture remains). Heat a large skillet over medium heat. Add quinoa. Cook and stir about 5 minutes until toasted.
Test Kitchen Tip
To toast nuts, spread them in a shallow pan and bake at 350 degrees for 5 to 10 minutes, shaking the pan once or twice.
Nutrition Facts (Chimmichurri-Tossed Mushrooms with Hazelnuts)
- Per serving:
- 290 kcal cal.,
- 29 g fat
- (4 g sat. fat,
- 3 g polyunsaturated fat,
- 21 g monounsatured fat),
- 0 mg chol.,
- 187 mg sodium,
- 6 g carb.,
- 2 g fiber,
- 1 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Sarah 994 Days Ago
This recipe is incomplete! It says to preheat the oven, but never to put anything in the oven.