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Grilled Portobello Mushrooms with Balsamic

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 35 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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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 


  1. Preheat the grill. Preheat the oven to 350 degrees F.
  2. In a small bowl, toss the garlic cloves with 2 tablespoons
  3. of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on
  4. the tray in the center of the oven. Cook until tender when pierced with the tip
  5. of a knife, 20 to 25 minutes.
  6. In a medium bowl, whisk together the balsamic with 3/4 cup
  7. of the olive oil and the mustard.
  8. In a medium bowl, toss the mushrooms in the remaining 2
  9. tablespoons olive oil. Season with salt. Place them, stem-side up, on the
  10. hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid
  11. starting to emerge from the stem area. Flip to the other side and cook for an
  12. additional 3 to 4 minutes. Transfer them to a tray and place in the center of
  13. the oven. Cook until they are tender when pierced with the tip of a knife, an
  14. additional 12 to 15 minutes. Season them lightly with salt.
  15. Remove the garlic from the oven. Squeeze the garlic pulp out
  16. from their skins and whisk it vigorously into the dressing. Arrange the
  17. mushrooms on a serving platter and top with the dressing. Serve immediately.

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