Grilled Mushrooms with Chile de Arbol Oil and Cotija Cheese

  • 5 chiles de arbol
  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped garlic
  • 2 tablespoon chopped parsley
  • 4 portobello mushroom, stems removed
  • 1/4 cup crumbled cotija
  • In medium saucepan, add the chiles to the oil and cook slowly for 20 minutes. Remove from heat and steep for 2 hours.

  • Preheat grill to high.

  • In large bowl, combine the vinegar, oil, garlic, and parsley. Mix well, add the mushroom to the bowl, and marinate mushrooms for 15 minutes.

  • On hot grill, cook the mushroom for 5 minutes on each side. Remove the mushrooms from the heat and julienne. Put the mushrooms in a bowl and toss with a little of the chile oil. Serve with cheese sprinkled on top.

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