Smoky Mushroom Skewers with Labneh and Salsa Verde

Pulse parsley, cilantro, scallions, lemon juice, chiles, and ice cubes in a food processor until roughly chopped, about 10 pulses. With processor running, pour oil through food chute, processing until mixture is smooth, about 15 seconds. Transfer mixture to a bowl; stir in salt and pepper. Set aside until ready to use, or refrigerate in an airtight container up to 2 days.

Preheat grill to medium-high (400°F to 450°F). Whisk together oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined; set aside. Thread oyster mushrooms evenly onto 2 (9-inch) metal or wooden double-prong skewers; thread king trumpet mushrooms evenly onto similar skewers. Brush mushrooms with some of the garlic-oil mixture; sprinkle evenly with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Place mushroom skewers on oiled grill grates; grill, uncovered, until lightly charred, about 10 minutes, turning once or twice and basting with remaining garlic oil.

Serve mushrooms with salsa verde, labneh, warm pita, and sunflower seeds.