Portobello – large mushrooms with a wide hat, which possess bright and multifaceted mushroom flavor. One such mushroom is enough for one serving of side dish or appetizer. And to get a better taste portobello, grill them, bring to readiness in the oven and serve with amazing balsamic vinegar sauce with Dijon mustard, olive oil and baked garlic. Garlic it is convenient to bake directly in the husk, wrapped in foil. He will turn into fragrant garlic paste, which remains only to squeeze out шелухи и смешать с соусом. 
Time: one hour. 25 minutes Difficulty: easy. Servings: 4-6. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 garlic cloves, unpeeled
- 1 tbsp. olive oil
- 1/3 Art. balsamic vinegar
- 1 tbsp. l Dijon mustard
- 4 large portobello mushrooms, if necessary, wash and wipe dry
Recipes with similar ingredients: garlic, balsamic vinegar, Dijon mustard, portobello mushrooms
Recipe preparation:
- Preheat the grill. Preheat the oven to 175 ° C.
- In a small bowl, mix the cloves of garlic with 2 tbsp. l olive oil and a little salt. Wrap the cloves garlic in foil and place on a baking sheet on a medium level oven. Bake garlic until soft when piercing with a knife tip, 20-25 minutes.
- In a medium-sized bowl, mix balsamic vinegar with 3/4 Art. olive oil and mustard.
- In another medium-sized bowl, mix the mushrooms with the remaining 2 Art. l olive oil. Salt to taste. Plant them with a stalk up to the hottest part of the grill. Fry for 3-4 minutes, you will see as the liquid begins to come out of the stem. Flip to another side and fry for another 3-4 minutes. Put the mushrooms in a mold for baking and put on a medium level oven. Bake while they do not become tender when piercing with the tip of a knife, another 12-15 minutes. Lightly salt to taste.
- Remove the garlic from the oven. Squeeze the flesh out of the peel and vigorously intervene in the dressing. Arrange the mushrooms on a serving in a dish and pour sauce on top. Serve immediately.
