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    You are in: Home / Recipes / Grilled Portobello Mushrooms & Shallots With Rosemary-Dijon Recipe
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    Grilled Portobello Mushrooms & Shallots With Rosemary-Dijon

    Grilled Portobello Mushrooms & Shallots With Rosemary-Dijon. Photo by Boomette

    1/3 Photos of Grilled Portobello Mushrooms & Shallots With Rosemary-Dijon

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    Scoutie's Note:

    These can easily become the star attraction to your next grilled meal! For the grilling itself, build a moderate, medium-heat fire. The veggies come out tender and full of smoky flavor and can be served warm or at room temp. If grill marks do not appear after 5 minutes, adjust either the heat level or the position on the grill. I have made these with chunks of red onion with equally good results. These have great flavor! Interesting factoid: Once the mushroom reaches 4 to 6" in diameter, it is called a Portobello rather than a Portabella. Adapted from Cook's Illustrated magazine, May, 2009. Hope you enjoy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thread shallots through roots and stem ends onto 2 metal skewers.
    2. 2
      Scrape most of the gills out of the mushrooms.
    3. 3
      Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
    4. 4
      Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
    5. 5
      Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
    6. 6
      Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
    7. 7
      Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
    8. 8
      Re-whisk remaining marinade, pour over vegetables, and serve.

    Ratings & Reviews:

    • on June 21, 2010

      45

      Love grilled portabellas these were very good. I did find the mustard just a bit much. Made for ZWT6 Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2010

      55

      This is so good with the marinade. We really loved the taste. Even DH that doesn't really like onions and shallots loved this dish. Thanks Scoutie :) Made for the Zwizzle Chicks of ZWt

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Grilled Portobello Mushrooms & Shallots With Rosemary-Dijon

    Serving Size: 1 (41 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 228.5
     
    Calories from Fat 213
    93%
    Total Fat 23.7 g
    36%
    Saturated Fat 3.2 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 31.2 mg
    1%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.1 g
    0%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    mixed mushrooms

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