Grilled King Trumpet Mushrooms with Almond Dip

Ingredients

4 Servings

Preparation

1. Step 1

   Preheat oven to 350°. Set 6 almonds aside for serving. Toast remaining nuts on a rimmed baking sheet, tossing occasionally, until golden, 8–10 minutes. Let cool.

   Step 2

   Transfer almonds to a blender and blend until almonds are finely ground. Add lemon juice, 2 Tbsp. oil, 1 Tbsp. vinegar, and ½ cup water. Blend, adding more water by the tablespoonful if needed to help blend, until dip is fairly smooth (you’ll have a few small pieces of almond throughout). Season generously with salt.

   Step 3

   Prepare a grill for medium-high heat. Toss mushrooms and remaining 2 Tbsp. oil in a large bowl; season with salt and pepper. Grill mushrooms, turning occasionally until tender and lightly charred, about 5 minutes. Return mushrooms to bowl and toss with remaining 2 tsp. vinegar.

   Step 4

   Serve mushrooms with almond dip with reserved almonds finely grated over.

Calories (kcal) 470 Fat (g) 42 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 14 Sodium (mg) 20