Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 253
- Total Fat
- 24
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 367
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.