Grilled Portobello Mushrooms With Chimichurri

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1 cup fresh parsley leaves, with stems discarded

6 large cloves garlic, chopped

1/2 tsp dried oregano

1 tsp kosher salt

1/2 tsp freshly ground pepper

1/2 tsp crushed red pepper flakes

3/4 cup olive oil

1/4 cup white wine vinegar

1/4 cup water

8 portobello mushrooms caps, small or medium

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