Balsamic Portobello Mushrooms
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 43 minutes
Serves 2 people
Categories: Gluten-Free, Vegetables
Ingredients
- 3 cloves garlic, unpeeled
- 1/8 cup extra-virgin olive oil
- 1/4 cup additional olive oil
- Kosher salt
- 1/6 cup balsamic vinegar
- 1/2 tablespoon Dijon mustard
- 2 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary
Directions
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Preheat the grill. Preheat the oven to 350 degrees F.
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In a small bowl, toss the garlic cloves with 1 tablespoon of the olive oil and salt.
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Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
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In a medium bowl, whisk together the balsamic with the 1/4 cup olive oil and mustard.
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In a medium bowl, toss the mushrooms in the remaining 1 tablespoon of olive oil. Season with salt. Place them, stem side up, on the hottest part of the grill.
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Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area.
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Turn on the other side and cook for an additional 3 to 4 minutes.
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Transfer them to a tray and place in the center of the oven.
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Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Reseason them lightly with salt.
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Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing.
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Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.