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"Those who forget the pasta are condemned to reheat it."--Unknown

Grilled Portobello Mushrooms with Balsamic & Garlic Recipe

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This recipe for Grilled Portobello Mushrooms with Balsamic & Garlic is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cloves garlic, unpeeled
1/4 c. extra-virgin olive oil, divided, plus 3/4 cup olive oil
Kosher salt
1/3 c. balsamic vinegar
1 T. Dijon mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary
Directions:
Directions:
Preheat the grill. Preheat the oven to 350F. In small bowl toss the garlic cloves with 2 T. olive oil and salt. 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.

In a medium bowl, whisk together the balsamic with the 3/4 c. olive oil and mustard. In a medium bowl, toss the mushrooms in the remaining 2 T. olive oil. Season with salt. Place them, stem side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Turn on the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Reseason them lightly with salt.

Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing.

Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.
Number Of Servings:
Number Of Servings:
4-6 depending on size of mushrooms

 

 

 

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