MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE

Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

4 tablespoons balsamic vinegar
6 garlic cloves, minced
2 tablespoons chopped fresh thyme leaves
1/3 cup olive oil
1 pound fresh Portobello mushrooms, stems trimmed
Olive oil for skillet
1 red pepper, roasted, peeled, seeded and chopped coarsely
1 Poblano chile, roasted, peeled, seeded and chopped coarsely
4 garlic cloves, peeled
2 tablespoons red wine vinegar
Juice of 1 lemon
1/4 cup olive oil
Coarse salt
Freshly ground black pepper

Steps:

In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.