Grilled Portabellos
By á-4922
Ingredients
- 8 medium shallots, peeled
- 6 portobello mushrooms, each 5 inches in diameter (about 4 ounces each), stems removed and discarded, caps wiped clean
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- Kosher salt and ground black pepper
- 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped fresh rosemary
Details
Preparation
Step 1
1. Thread shallots through roots and stem ends onto 2 metal skewers. Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms. Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
2. Whisk remaining 2 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside.
3. Grill vegetables over medium heat, turning once, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers. Re-whisk vinaigrette, pour over vegetables, and serve.
Review this recipe