Marinated portobello mushrooms with roasted pepper vinaig

6 servings

Ingredients

Quantity Ingredient
1 pounds Fresh Portobello mushrooms,
Stems trimmed
Olive oil for skillet
4 tablespoons Balsamic vinegar
6 Garlic cloves, minced
2 tablespoons Chopped fresh thyme leaves
⅓ cup Olive oil
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
1 Lemons; Juice of
¼ cup Oil, olive
Coarse salt
Black pepper

Directions

TOO HOT TAMALES #TH6308

MARINADE

VINAIGRETTE

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.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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