Grilled Balsamic Portabella Mushroom Caps

Grilled Balsamic Portabella Mushroom Caps

Grilled Balsamic Portabella Mushroom Caps
 
Grilled Balsamic Portabella Mushroom Caps
Recipe By:

Ingredients
  • 8 garlic cloves, unpeeled
  • 1 c. extra-virgin olive oil
  • Kosher salt, freshly ground black pepper
  • ½ c. good quality balsamic vinegar
  • 2 T. Dijon mustard
  • 2 T. good quality honey
  • 4-6 large Portobello mushrooms, wiped of dirt, washed and dried immediately, if necessary

Instructions
  1. Preheat grill. Preheat oven 350.
  2. In bowl, toss garlic with 2 T. olive oil, salt and pepper.
  3. Wrap the cloves in foil and place on tray in center of oven. Cook until tender, about 15-20 minutes.
  4. In another bowl, whisk vinegar with ¾ c. of olive oil, mustard and honey.
  5. In another bowl, toss the mushrooms with remaining olive oil. Season with salt and pepper.
  6. Place them stem-side up, on hottest part of grill.
  7. Cook 3-5 minutes before flipping and grilling on the other side for another 3-5 minutes.
  8. Transfer the mushrooms to a tray and place in center of oven.
  9. Cook until tender when pierced with knife. This is about another 10-15 minutes.
  10. Season again.
  11. Remove garlic from oven.
  12. Squeeze the garlic pulp out and whisk in the dressing.
  13. Arrange mushrooms on serving platter and top with dressing.
  14. Serve immediately.

Notes
*****If I have leftover corn macque choux, seafood, veggies, rice, etc. I make some sort of mixture stuffing and place in the belly of the mushroom cap. Can be a whole entrée in itself.

 

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