Marinated Grilled Portobello Mushrooms

A simple and easy way to prepare portobello mushrooms! And the interesting part is that you "marinade" them AFTER you grill them. The picture does not due these mushrooms any justice, but I had some technical problems this evening.

I have been finding lots of wonderful recipes like this one in Bobby Flay's Grill It! This one in particular is simple and crowd pleasing (to those who like mushrooms). I can see this becoming a standard side dish which I will prepare quite often while grilling this summer.

Marinated Grilled Portobello Mushrooms Serves 4 1/4 cup red wine vinegar 1 Tbsp. Dijon mustard 2 cloves garlic, finely chopped Pinch of red chile flakes 1 Tbsp. finely chopped fresh thyme leaves 2 Tbsp. finely chopped fresh flat-leaf parsley leaves 1/2 cup olive oil Kosher salt Freshly ground black pepper 8 medium portobello mushrooms, stems removed 1/4 cup canola oil

Heat your gill to medium.

Whisk together the vinegar, mustard, garlic, red chile flakes, thyme, and parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. The marinade can b e made 4 hours in advance and refrigerated.

Brush both sides of the mushrooms with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes longer.

Remove the mushrooms from the grill and cut inti 1/2-inch-thick slices. Place the mushrooms in a large bowl, add the marinade, and toss to coat. Let marinate at room temperature for 30 minutes before serving. The marinated mushrooms can be made 4 hours in advance and refrigerated. Serve cold or at room temperature.