Recipe courtesy of Alex Guarnaschelli
Print
Total:
1 hr 25 min
Prep:
35 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 25 min
Prep:
35 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 6 cloves garlic, unpeeled
  • 1 cup extra-virgin 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 

Directions

Watch how to make this recipe.

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 some 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 3/4 cup

of the olive oil and the mustard.

In a medium bowl, toss the mushrooms in the remaining 2

tablespoons 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. Flip to 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. Season 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.

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