Grilled Portobello Mushrooms with Artichoke Purée and Roasted-Corn and Tomato Topping

By kddozier

Ingredients

• FOR THE ARTICHOKE PURÉE
• 3 /4 cup artichoke hearts, drained and rinsed
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 /2 clove garlic
• Sea salt
• FOR THE CORN-TOMATO TOPPING
• 2 large tomatoes, seeded and diced (about 2 cups)
• 2 teaspoons extra-virgin olive oil
• 1 clove garlic, pressed (optional)
• 1 /4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 ears corn, in their husks
• Sea salt and freshly ground black pepper
• FOR THE MUSHROOMS
• 2 tablespoons extra-virgin olive oil
• 4 large portobello mushrooms, stems and gills removed
• Sea salt (optional)

Details

Servings 4

Preparation

Step 1

Place the artichoke hearts, oil, thyme, garlic, and a small pinch of salt in a blender and pulse until smooth. Add more salt to taste. Set aside.

Preheat the grill to medium heat. Meanwhile, place tomatoes in a bowl and drizzle with oil. Add garlic (if using), basil, and parsley and toss gently to combine. Set aside.

When grill is hot, cook the corn, turning frequently, about 10 minutes, or until husks are charred and pulling away from cobs. Let stand until cool, then strip husks and remove silk by rubbing with a dish towel. Cut kernels off cob and toss them with tomato mixture; sprinkle with salt and pepper.

While corn is cooling, grill the mushrooms. Pour oil into a small dish. Using a pastry brush, lightly coat both sides of each mushroom with oil. Place mushrooms on grill, gill side down, for about 8 minutes. Flip mushrooms and continue grilling for 6 to 8 minutes more, or until edges begin to brown. Lightly sprinkle with salt, if desired.

On a large serving platter, place mushrooms gill side up and spread artichoke purée over them. Top with corn-tomato topping and serve.