The grilled Portobello can also be used as a panini filling.
Makes 4 servings
¼cup extra virgin olive oil
2tablespoons white balsamic vinegar (or white wine vinegar)
1garlic clove, minced
1tablespoon minced onion or shallot
1teaspoon dried thyme
½teaspoon kosher salt
¼teaspoon freshly ground black pepper
1pound Portobello mushrooms, thickly sliced
⅓cup finely chopped red bell pepper
⅓cup finely chopped yellow bell pepper
150 Calories (68% from fat) • carb.7g • pro. 6g • fat 11g • sat. fat 2g • chol. 35mg • sod. 270mg • calc. 32mg • fiber 1g
Place the olive oil, vinegar, water, garlic, onion, thyme, salt and pepper in a Cuisinart® Food Processor fitted with the metal blade. Process until emulsified. Pour over the mushrooms; toss gently to coat. Let stand 10-15 minutes.
Preheat the Cuisinart® Griddler® Junior, in the closed position, to high. When the Griddler® is hot, arrange one third of the mushrooms on the bottom grill, cut side down. Close; grill for 3 minutes. Remove; reserve on platter. Repeat with the remaining mushrooms. Sprinkle with the chopped red and yellow peppers; serve warm or chilled.