Grilled Portobello Mushrooms & Shallots With Rosemary-dijon

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 8 medium shallots, peeled
• 6 portabello mixed mushrooms, 5 inches in diameter (about 4 ounces each)
• 1/4 cup extra virgin olive oil, plus
• 3 tablespoons extra virgin olive oil
• kosher salt & fresh ground pepper
• 2 small garlic cloves, minced (about 1 teaspoon)
• 3 teaspoons lemon juice
• 2 teaspoons dijon mustard
• 2 teaspoons finely chopped fresh rosemary

Recipe

• 1 thread shallots through roots and stem ends onto 2 metal skewers.
• 2 scrape most of the gills out of the mushrooms.
• 3 using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
• 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 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 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 transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
• 8 re-whisk remaining marinade, pour over vegetables, and serve.