Grilled Portobello Mushrooms With Traditional Balsamic
6 cloves garlic, unpeeled
1 cup Vines & Branches House Blend EVOO
1/3 cup Vines & Branches Traditional Style Balsamic
1 tablespoon Fallot Provencale Mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if
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
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.
Adapted From: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/grilled-portobello-mushrooms-with-balsamic-recipe.html?oc=linkback