Tuesday, April 27, 2010

Portobello Mushrooms

This is my adaptation of Portobello Mushrooms on Salad Greens (p. 190) from the Williams-Sonoma Complete Grilling Cookbook.  I marinated two mushrooms in balsamic vinegar and olive oil with some dried basil and garlic powder (I'm lazy when it comes to garlic!).  I then grilled them for about 4 minutes on a side.  I served them sliced on a bed of baby spinach.  The mustard vinaigrette contained spicy mustard, white vinegar, and olive oil.  I would have used dijon mustard if I'd had it in the house.  Fancy and healthy!