Meatless Monday: Grilled Portobello Mushrooms with Balsamic

By: Lauren Miyashiro
ALEX_G_GRILLED_PORTOBELLO_MUSHROOM_BALSAMIC_H.jpg

ALEX_G_GRILLED_PORTOBELLO_MUSHROOM_BALSAMIC_H.jpg

ALEX_G_GRILLED_PORTOBELLO_MUSHROOM_BALSAMIC_H.jpg

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Whether you’re a vegetarian or a meat-loving Meatless Monday-er, you should be eating mushrooms. Not only do they have an awesome umami flavor, but they’re low in calories and are a good source of fiber and nutrients. And while they make great toppings or side dishes, they make amazing entrees too.

When it comes to grilling, portobello mushrooms are the obvious answer. Thick and meaty, they won’t fall apart over the open flame. For Alex Guarnaschelli’s grilled portobello mushrooms with balsamic, you don’t even need burger buns -- they’re delicious on their own. Make them for dinner tonight and be prepared to taste one of the best balsamic dressings ever (hint: there’s roasted garlic).

6 cloves garlic, unpeeled
1/4 cup extra-virgin olive oil, divided, plus 3/4 cup olive oil
Kosher salt
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard

4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

Preheat the grill. Preheat the oven to 350 degrees F.

In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.

In a medium bowl, whisk together the balsamic with the 3/4 cup olive oil and mustard.

In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, stem side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Turn on the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Reseason them lightly with salt.

Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

More Meatless Portobello Recipes:

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