Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette

Yield:
6 servings
Level:
Easy
Ingredients
  • Marinade:
  • 4 tablespoons balsamic vinegar
  • 6 garlic cloves, minced
  • 2 tablespoons chopped fresh thyme leaves
  • 1/3 cup olive oil
  • 1 pound fresh Portobello mushrooms, stems trimmed
  • Olive oil for skillet
  • Vinaigrette:
  • 1 red pepper, roasted, peeled, seeded and chopped coarsely
  • 1 Poblano chile, roasted, peeled, seeded and chopped coarsely
  • 4 garlic cloves, peeled
  • 2 tablespoons red wine vinegar
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • Coarse salt
  • Freshly ground black pepper
Directions

In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.

Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.

Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.


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