The grilled portobello can also be used as a panini filling.
Griddler® Compact position: Closed
Plate side: Grill
¼ cup extra virgin olive oil
2 tablespoons white balsamic vinegar
(or white wine vinegar)
1 tablespoon water
1 garlic clove, finely chopped
1 tablespoon onion or shallot, finely chopped
1 teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 large portobello mushrooms, about 6 to 8 ounces, thickly sliced (about ¾ inch)
Nutritional information per serving (1 mushroom): Calories 156 (74% from fat) • carb. 7g • pro. 3g
• fat 14g • sat. fat 2g • chol. 0mg • sod. 299mg
• calc. 21mg • fiber 2g
1 . Put the olive oil, vinegar, water, garlic, onion, thyme, salt and pepper in a food processor fitted with the metal chopping blade. Process until emulsified. Pour over the mushrooms; toss gently to coat. Let stand 10 to 15 minutes.
2 . Insert plates on grill side. Preheat the Cuisinart® Griddler® Compact to High. When the unit is hot, arrange one half of the mushrooms on the bottom grill, cut side down. Close; grill for 2 minutes. Remove; reserve on platter. Repeat with the remaining mushrooms.
3 . Serve warm or chilled.