Mushroom Anticuchos (Grilled Mushroom Skewers)

• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons aji amarillo chile paste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 pound cremini mushrooms, trimmed
• Chopped cilantro, for garnish

1. In a medium bowl, stir together the garlic, olive oil, vinegar, chile paste, salt, oregano and pepper.
2. Add the mushrooms and stir to coat.
3. Cover with plastic wrap and refrigerate for 1 hour.
4. Preheat a grill to moderately high heat.
5. Thread the mushrooms onto 4 long skewers, leaving a bit of space between each mushroom (if using bamboo skewers, make sure to soak them first for 30 minutes).
6. Grill, turning occasionally, until well-browned all over, 6 to 8 minutes.
7. Remove from the heat and serve immediately, sprinkled with chopped cilantro.

garlic, extravirgin olive oil, red wine vinegar, aji amarillo chile paste, kosher salt, oregano, freshly ground black pepper, mushrooms, cilantro

Taken from www.foodandwine.com/recipes/mushroom-anticuchos-grilled-mushroom-skewers (may not work)