Grilled Portobello Mushrooms & Shallots With Rosemary-Dijon

Recipe by Scoutie
READY IN: 33mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thread shallots through roots and stem ends onto 2 metal skewers.
  • Scrape most of the gills out of the mushrooms.
  • Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
  • 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.
  • 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.
  • 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).
  • Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
  • Re-whisk remaining marinade, pour over vegetables, and serve.
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