Roasted Portobello Mushrooms with Balsamic Dressing
Votes: 3
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Portobello mushrooms are large, wide-capped mushrooms with a vibrant, multifaceted mushroom flavor. One is enough for a single serving, either as a side dish or appetizer. To bring out their full flavor, grill them, finish them in the oven, and serve with a delicious sauce made with balsamic vinegar, Dijon mustard, olive oil, and roasted garlic. The garlic is conveniently roasted in its skin, wrapped in foil. It will turn into a flavorful garlic paste, which you then simply squeeze out and mix into the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cloves garlic, unpeeled
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 4 large portobello mushrooms, washed and patted dry if necessary
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Cooking the dish according to the recipe:
- Preheat the grill. Preheat the oven to 350°F (175°C).
- In a small bowl, toss the garlic cloves with 2 tablespoons of olive oil and a pinch of salt. Wrap the garlic cloves in foil and place them on a baking sheet on the middle rack of the oven. Roast the garlic until tender when pierced with a knife, 20-25 minutes.
- In a medium bowl, whisk together balsamic vinegar, 3/4 cup olive oil, and mustard.
- In another medium bowl, toss the mushrooms with the remaining 2 tablespoons olive oil. Season with salt to taste. Place them, stem-side up, on the hottest part of the grill. Grill for 3-4 minutes, until you'll see liquid begin to come out of the stems. Flip them over and grill for another 3-4 minutes. Transfer the mushrooms to a baking dish and place them on the middle rack of the oven. Bake until tender when pierced with a knife, another 12-15 minutes. Season lightly with salt to taste.
- Remove the garlic from the oven. Squeeze the pulp from the skin and vigorously stir it into the dressing. Arrange the mushrooms on a serving platter and pour the sauce over them. Serve immediately.
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