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Pistachio Chimichurri Over Grilled Portobellos

A side or a main dish, these Pistachio Chimichurri Over Grilled Portobellos, featuring our Jalapeño Seasoned Pistachio Kernels, are a delicious meal any time!

Cook Time

MINS

Total Time

MINS

Calories*

*per serving

Serves

Easy, Quick, Weekday, Spring, Vegan, Vegetarian, Pistachios, Italian, Asparagus, Gremolata, Side Dish, Gluten-Free

Ingredients

4 Portobello mushrooms, gills removed
2 teaspoons safflower oil
Dash sea salt and pepper
4 cloves garlic
¼ cup red onion, large dice
1 ½ cups fresh parsley, stemmed
2 tablespoons fresh oregano
2 tablespoons fresh chives, roughly chopped
1/4 cup Jalapeño Seasoned Pistachio Kernels, plus 1 tablespoon
for garnish
½ cup extra virgin olive oil
2 tablespoons fresh lemon juice
¼ cup red wine vinegar
½ teaspoon sea salt
½ teaspoon red chili flakes *Optional

Method

1) Preheat grill or grill pan to medium heat.
2) Rub Portobellos with oil, and dash salt and pepper. Add to grill and cook until grill marks appear and mushrooms are cooked through, about 4-7 minutes per side.
3) Remove from heat and slice into thick strips.
4) Meanwhile, add garlic, onion, parsley, oregano, chives, Setton Farms Jalapeño Seasoned Pistachio Kernels, olive oil, lemon juice, vinegar, salt and chili flakes, if using, to a food processor. Pulse until uniform, about 40 pulses. Set aside.
5) Drizzle chimichurri over warm Portobellos and serve immediately.

Nutrition

Dietry Needs

Vegetarian

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Heart Healthy

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Gluten Free

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Vegan

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Quick Tip

In this recipe

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Seasoned No Shell

JALAPEÑO

Ready to spice things up? Picked fresh from our family’s California orchards and shelled for your convenience, these Jalapeño pistachios take snacking to the next level. The perfect balance of flavor and heat from ripe, all-natural jalapeños elevates each bite to an unexpected indulgence.

Learn More

Let your taste buds do some exploring

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