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Grilled Portobello Mushrooms With Tapenade Vinaigrette Recipe

by Global Cookbook

Ingredients

3 Tbsp. fresh lemon juice 1 tsp Dijon mustard 1 tsp finely chopped garlic 2 Tbsp. finely chopped fresh basil, divided 2 Tbsp. finely chopped parsley, divided

2 Tbsp. bottled tapenade (a Provencal spread, made of capers, black olives, and anchovies, pureed in extra virgin olive oil) or possibly black olive paste 3 Tbsp. extra-virgin extra virgin olive oil 1/4 tsp salt 1/4 tsp freshly grnd black pepper 4 lrg portobello mushrooms, about 5 inches in diameter

Directions

1. In a small jar, combine the lemon juice, mustard, garlic, 1 Tbsp. each basil and parsley, tapenade, extra virgin olive oil, salt and pepper. Close jar and shake well. Chill up to two days.
2. Cut the stems of the portobellos flush with the caps. Scrape out the gills and wipe caps with a damp paper towel. Lightly oil the grill rack and place over medium coals. Place the portobellos smooth side up on the grill and brush with some of the vinaigrette. Close grill top and grill 5 min; turn, brush with vinaigrette and continue grilling 5 min.
3. Slice the portobellos and drizzle the vinaigrette over them. Sprinkle with the remaining basil and parsley.
4. Serves four.

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