Grilled Portobello


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Grilled Portobello is a barbeque recipe with Portobello or meaty mushrooms marinated in oil, garlic, onion and vinegar and the grilled to a flavorful and tasteful finish.

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Sherry Vinaigrette:
1/3 cup medium-dry sherry
3 tbsp balsamic vinegar
1 tbsp minced garlic (lehsun)
1 tbsp mnced shallots (madras onions)
1 tbsp sugar
salt to taste
black pepper (kalimirch) powder to taste
1/2 cup olive oil
1/2 cup oil
3 tbsp finely chopped dried mixed herbs such as basil, parsley, thyme, sage and chives
4 large portobello mushrooms
6 ounces mesclun
4 ounces ricotta salata


  1. Vinaigrette: in a very small saucepan boil sherry until reduced by about half and let cool. in a bowl whisk together sherry reduction, balsamic vinegar, garlic, shallot, sugar, salt and pepper to taste. add oils in a stream, whisking until emulsified. whisk in herbs. reserve 1/4 cup vinaigrette for dressing mesclun. transfer remaining vinaigrette t
  2. Remove mushrooms from bag, letting excess vinaigrette drip off. grill on hot grill for about 5 minutes on each side or until done.
  3. In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. transfer mushrooms to cutting board and slice into 1-inch slices. transfer sliced mushrooms to plates and garnish with with curls of ricotta salata.
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This recipe was contributed by Divya Bindal on 08 Aug 2001

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