Grilled Portobello Mushrooms

Cuisinart original

The grilled portobello can also be used as a panini flling.


Makes 2 servings


¼    cup extra-virgin olive oil
2    tablespoons white balsamic
      vinegar (or white wine vinegar)
1    tablespoon water
1    garlic clove
1/2 small shallot, trimmed and cut into
      1-inch pieces
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

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 • fber 2g


1. Put the olive oil, vinegar, water, garlic, shallot,
thyme, salt, and pepper in a food processor ftted
with the metal chopping blade. Process until
emulsifed. Pour over the mushrooms; toss gently
to coat. Let stand 10 to 15 minutes.
2. Insert plates on grill side. Preheat the Griddler®
Compact to Medium in the closed position.
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