SIMPLE BRUSSELS SPROUTS CASSEROLECASSEROLE:6 slices bacon, chopped1 c. chopped yellow onion2 lbs. Brussels Sprouts, ends…
Grilled Balsamic Portabella Mushroom Caps
| Grilled Balsamic Portabella Mushroom Caps | Print |
Recipe By: Alice Morrow
Grilled Balsamic Portabella Mushroom Caps
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
- Preheat grill. Preheat oven 350.
- In bowl, toss garlic with 2 T. olive oil, salt and pepper.
- Wrap the cloves in foil and place on tray in center of oven. Cook until tender, about 15-20 minutes.
- In another bowl, whisk vinegar with ¾ c. of olive oil, mustard and honey.
- In another bowl, toss the mushrooms with remaining olive oil. Season with salt and pepper.
- Place them stem-side up, on hottest part of grill.
- Cook 3-5 minutes before flipping and grilling on the other side for another 3-5 minutes.
- Transfer the mushrooms to a tray and place in center of oven.
- Cook until tender when pierced with knife. This is about another 10-15 minutes.
- Season again.
- Remove garlic from oven.
- Squeeze the garlic pulp out and whisk in the dressing.
- Arrange mushrooms on serving platter and top with dressing.
- 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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