Grilled Portobello Mushrooms

By cam_46

Ingredients

• 1/4 cup red wine vinegar
• 1 Tbl Dijon mustard
• 2 cloves garlic, finely chopped
• pinch of red chile flakes
• 1 Tbl finely chopped fresh thyme leaves
• 2 Tbl finely chopped fresh flat-leaf parsley leaves
• 1/2 cup olive oil
• Kosher salt & freshly ground black pepper
• 8 medium Portobello mushrooms, stems removed
• 1/4 cup canola oil

Preparation

Step 1

Heat your grill to medium.
Whisk together the vinegar, mustard, garlic, red chile flakes, thyme, & parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt & pepper. The marinade can be made 4 hours in advance and refrigerated.
Brush both sides of the mushrooms with the canola oil and season with salt & pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4-5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3-4 minutes longer.
Remove the mushrooms from the grill and cut into 1/2" thick slices. Place the mushrooms in a large bowl, add the marinade, toss to coat. Let marinate at room temperature for 30 minutes before serving. The marinated mushrooms can be made 4 hours in advance and refrigerated. Serve cold or at room temperature.