Portobello Mushrooms with Balsamic

Ingredients

6 cloves garlic, unpeeled
¼ cup Extravagonzo Roasted Garlic Culinary Oil
¾ cup extra-virgin olive oil
Kosher or sea salt
⅓ cup Balsamic Vinegar
1 tablespoon Anna Mae’s Smokey Mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

Instructions

Garlic

In a small bowl, toss the garlic cloves with 2 tablespoons of the extra virgin olive oil and some salt.
Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven.
Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.

Dressing

In a medium bowl, whisk together the balsamic with balance of the ¾ cup of the extra virgin olive oil AND 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil, and Anna Mae’s Smokey Mustard.

Mushrooms

In a medium bowl, toss the mushrooms in the remaining 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil.
Season with salt.
Place them, stem-side up, on the hottest part of the grill.
Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area.
Flip to the other side and cook for an additional 3 to 4 minutes.
Transfer them to a tray and place in the center of the oven.
Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes.
Season them lightly with salt.

Putting it all together

Remove the garlic from the oven.
Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing.
Arrange the mushrooms on a serving platter and top with the dressing.
Serve immediately.