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4 large Portobello mushrooms, stemmed and cleaned
Arrange mushrooms in a shallow glass dish.
In a bowl whisk together lemon juice, vinegar, garlic, and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes.
Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.
Poster's Notes:
Posted by Larry Kluger
Nutritional Info Per Serving: N/A
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 large garlic cloves, crushed and minced to a paste
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
1 tablespoon minced fresh herbs, such as thyme leaves, chives, tarragon or basil, or a combination
I hate to bore you guys with yet another portobello mushroom recipe, but I almost forgot that I made this luscious side dish a short time ago and I must say it was excellent. These mushrooms are so versatile, and soo, soo delish. David Rosengarten has a time slot on "Foodtv.com" Usually makes fairly simple dishes.