Marinated Portobello Mushrooms With Roasted Pepper Vinaig
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Marinated Portobello Mushrooms With Roasted Pepper Vinaig
  Mushrooms    Pepper  
Last updated 6/12/2012 12:59:21 AM. Recipe ID 22308. Report a problem with this recipe.
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      Title: Marinated portobello mushrooms with roasted pepper vinaig
 Categories: Try it
      Yield: 6 Servings
 
      1 lb Fresh Portobello mushrooms,
           Stems trimmed
           Olive oil for skillet

--------------------------MARINADE-------------------------------
      4 tb Balsamic vinegar
      6    Garlic cloves, minced
      2 tb Chopped fresh thyme leaves
    1/3 c  Olive oil

------------------------VINAIGRETTE-----------------------------
      1    Red pepper, roasted, peeled,
           Seeded and chopped coarsely
      1    Poblano chile, roasted,
           Peeled, seeded and chopped
           Coarsely
      4    Garlic cloves, peeled
      2 tb Red wine vinegar
      1    Lemons; Juice of
    1/4 c  Oil, olive
           Coarse salt
           Black pepper
 
  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.
  




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Recipe ID 22308 (Apr 03, 2005)

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