April 1, 2013

Grilled Portobello's with Balsamic

Makes 4 Servings 

4 - Large Portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary
2 Tbsp - Extra-virgin olive oil
Salt and Pepper

11/2 Tbsp - Balsamic vinegar
3 tsp - Dijon mustard
1 tsp - Coarse ground mustard
3 Tbsp - Extra Virgin Olive Oil

Preheat the grill to medium heat or the oven to 350 degrees.

Brush olive oil and sprinkle with salt and pepper on the inside and outside of each mushroom. Place the mushrooms on the grill stem side down.  Cook for 5 minutes, then turn mushrooms over and grill for another 3 minutes, or until tender.  

While mushrooms are cooking in a medium bowl, whisk together the balsamic, olive oil, and mustard. Set aside.

Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

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