*New Photos Added on 01/11/10

This is one of my first dishes. I remember being so proud of myself the first time I made dinner for my family and my mom raved about these mushrooms. Through the years, I’ve really expanded my repertoire but this one is still my mom’s favorite. Even more impressively, these are the first mushrooms Lon has ever admitted to liking. (He just started to eat mushrooms.) He even took the left-overs for lunch today.

Balsamic Drenched Portobellos Sliced 3

Healthy and easy; these are hard to beat.

Balsamic Drenched Portobellos
~3 appetizers or sides

  • 3 portobello mushroom caps
  • 2 cloves garlic, roughly chopped
  • 1/2 tablespoon whole grain mustard
  • 3 tablespoons balsamic vinegar (I’ve used regular and fig infused balsamic.)
  • 1 tablespoon olive oil
  • kosher salt and freshly ground pepper to taste
  • chopped fresh parsley to garnish

1. Wipe portobellos with a damp paper towel. Wiggle the stems out and discard. Lay them on a plate bottom side up.
2. Mix together garlic, mustard, balsamic vinegar, and olive oil. Spoon onto the mushroom caps. Let it sit room temperature for 45 minutes. Preheat the grill.

Marinating Portobellos

3. Season with salt and pepper and place on the grill. How long depends on how hot your grill is so watch for when they look and feel tender. They will start out looking like a cup (right pic), the sides being raised, and will flatten when they are done (left pic).

Balsamic Drenched Portobellos on grill 2 Balsamic Drenched Portobellos on grill

4. Let it rest on a plate for 5 minutes before serving. Sprinkle with parsley. You can serve whole  or sliced, warm or room temperature.

Balsamic Drenched Portobello Cap

posted by jessica at 10:40 AM Filed under Italian, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.