By: Chef Patrick Capuozzo, 56 Kitchen

Ingredients

• 2 c parsley, minced fine
• 6 cloves garlic, minced
• 3 shallots, minced
• 2 fresno chili peppers, minced
• 1.5 T crushed red pepper
• 24 oz. extra virgin olive oil

Directions

1. Mix and combine ingredients
2. Brush dirt off outside of caps with a damp towel
3. Take stems out, and remove gills with a tablespoon
4. Season inside of caps with salt and pepper
5. Spread one tablespoon of salsa verde inside each cap
6. Grill for 5 to 10 minutes, until mushrooms bubble through

Note: When refrigerated, the salsa verde keeps for two weeks.

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