Grilled Portobello Mushrooms and Shallots
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The beauty of Portobello mushrooms is their meatiness. This makes them great from grilling, which concentrates their flavor and gives them that grilled texture of being a bit charred on the outside, yet meaty and tender on the inside. Pair them with some small shallots that are grilled also and you will find they both grill the same amount of time. Then drizzle them with a rosemary and Dijon vinaigrette.
MAKES: 2 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
4 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon fresh rosemary, finely minced
2 cloves garlic, finely minced
½ teaspoon salt
½ teaspoon pepper
4 small shallots
4 large Portobello mushrooms
DIRECTIONS
Whisk 2 tablespoons olive oil, lemon juice, mustard, rosemary, garlic, 1/4 teaspoon salt and pepper together in a bowl. Set aside for serving.
Thread the shallots through the root and stem ends onto a metal skewer.
Using a pairing knife, cut a 1/2-inch crosshatch pattern, 1/4-inch deep, on top of the mushroom caps. Brush the shallots and mushrooms with the remaining 2 tablespoons of olive oil. Season with a pinch of salt and pepper.
Heat your grill to high and clean the grates. Reduce the heat to medium.
Place the shallots and mushrooms, gill side up, on grill. Cook covered until the mushrooms have released their juices and the vegetables are charred on the first side, about 8 minutes. Flip the shallot skewer and the mushrooms and continue to grill(covered) about 8 more minutes or until the vegetables are soft and charred.
Transfer vegetables to a serving plate, whisk the vinaigrette and drizzle over the vegetables and serve.
