Grilled Portobello Mushrooms

 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)

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.