PORTOBELLO MUSHROOMS
Ingredients
- 6 cloves garlic unpeeled
- 1 cup extra-virgin olive oil Kosher salt
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 large portobello mushrooms wiped of any dirt, washed and quickly dried, if necessary
Instructions
- 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.
Notes
If you don’t have a grill available, you can cook the mushrooms on a stove at high heat.