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Grilled and Marinated Portobello Mushrooms w/ Simple Salsa

4 star rating
 

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Submitted by: gr8folks501311

 

These large, dark brown mushrooms make a trendy appetizer for your next grilling party.
 

Ingredients

  • 4 large fresh portobello mushrooms
  • 1/2 cup dry red wine
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. tamari
  • 1 tbsp. Dijon-style mustard
  • 2 shallots, minced
  • 1 1/2 tbsp. snipped fresh thyme
  • 2 tbsp. snipped fresh Italian parsley
  • 1/2 tsp. sugar
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 3 large tomatoes, seeded and finely chopped
  • 1/2 cup finely chopped red onion
  • 3 green onions, chopped
  • 3 tbsp. snipped fresh basil
  • 1 tbsp. lime juice
  • 1 tbsp. extra-virgin olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. sugar

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Method

Place mushrooms in a self-sealing plastic bag. For marinade, whisk together wine, oil, vinegar, tamari, mustard, shallots, thyme, parsley, sugar, sea salt, and black pepper. Pour marinade over mushrooms; seal bag. Marinate for 30 minutes. Meanwhile, for salsa, combine tomatoes, red onion, green onions, basil, lime juice, oil, sea salt, black pepper, and sugar. Cover and let stand at room temperature until ready to serve. Drain mushrooms, reserving marinade. Grill mushrooms over medium high heat about 8 minutes or until tender, turning once halfway through grilling and brushing frequently with marinade. Cut mushrooms into 1/2 inch slices; serve with salsa.

 

Notes:

 

Number of Servings: 6

 

Submitted by: gr8folks501311 ()

 

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