1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large portobello mushrooms, wiped of any dirt, stems removed, and washed
- Preheat the grill. Preheat the oven to 350 degrees F.
- In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some 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 3/4 cup of the olive oil and the mustard.
- In a medium bowl, toss the mushrooms in the remaining 2 tablespoons 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. Flip to 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. Season 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.
Food Mingle Blog Alternatives and Substitutions:
- I used my stovetop grill for this recipe.
- I did not move the mushrooms to the oven – instead, I continued cooking them on the grill until tender.
- You can also place the foil-wrapped garlic on the grill, instead of turning on your oven.
- Be sure to remove the brown gills from the underside of the mushroom before cooking them – use the back of a teaspoon to do this easily. Also, do not use running water to clean them because they will soak up the water. Instead, use a damp paper towel or kitchen towel to gently clean and dry them.
- I have on occasion used red wine vinegar if I am out of balsamic vinegar and I have also been known to melt some provolone cheese on top and eat theme sandwiched in a soft roll.
Yield: 4 servings – the original recipe showed 4-6 servings but that’s just silly – each serving should be a whole mushroom.
Source: http://www.foodnetwork.com, Courtesy: Alex Guarnaschelli, Show: Alex’s Day Off, Episode: Vegetarian Delights