Grilled Portobello Mushrooms & Shallots With Rosemary-Dijon

Name: Grilled Portobello Mushrooms & Shallots With Rosemary-Dijon
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4-6 serving(s)
Ingredients: 8 medium shallots, peeled; 6 portabello mixed mushrooms, 5 inches in diameter (about 4 ounces each); 1/4 cup extra virgin olive oil, plus; 3 tablespoons extra virgin olive oil; kosher salt & fresh ground pepper; 2 small garlic cloves, minced (about 1 teaspoon); 3 teaspoons lemon juice; 2 teaspoons Dijon mustard; 2 teaspoons finely chopped fresh rosemary

Submitted by Scoutie

"These can easily become the star attraction to your next grilled meal! For the grilling itself, build a moderate, medium-heat fire. The veggies come out tender and full of smoky flavor and can be served warm or at room temp. If grill marks do not appear after 5 minutes, adjust either the heat level or the position on the grill. I have made these with chunks of red onion with equally good results. These have great flavor! Interesting factoid: Once the mushroom reaches 4 to 6" in diameter, it is called a Portobello rather than a Portabella. Adapted from Cook's Illustrated magazine, May, 2009. Hope you enjoy."

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photo by Boomette

Ready In:: 33mins
Ingredients:: 9
Serves:: 4-6

ingredients

8 medium shallots, peeled
6 portabello mixed mushrooms, 5 inches in diameter (about 4 ounces each)
¹⁄₄ cup extra virgin olive oil, plus
3 tablespoons extra virgin olive oil
kosher salt & fresh ground pepper
2 small garlic cloves, minced (about 1 teaspoon)
3 teaspoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh rosemary

directions

Thread shallots through roots and stem ends onto 2 metal skewers.
Scrape most of the gills out of the mushrooms.
Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
Re-whisk remaining marinade, pour over vegetables, and serve.

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Reviews

Love grilled portabellas these were very good. I did find the mustard just a bit much. Made for ZWT6 Thanks.

Rita1652
This is so good with the marinade. We really loved the taste. Even DH that doesn't really like onions and shallots loved this dish. Thanks Scoutie :) Made for the Zwizzle Chicks of ZWt

Boomette

RECIPE SUBMITTED BY

Scoutie

Roseville, California

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>

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