Grilled Portobello Mushrooms & Shallots With Rosemary-Dijon

1. 1

   Thread shallots through roots and stem ends onto 2 metal skewers.

2. 2

   Scrape most of the gills out of the mushrooms.

3. 3

   Using sharp knife, cut 1/4-inch slits, spaced 1/2 inch apart, in crosshatch pattern on non-gill side of mushrooms.

4. 4

   Brush shallots and mushrooms evenly with 1/4 cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.

5. 5

   Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) together in small bowl, set aside.

6. 6

   Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).

7. 7

   Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.

8. 8

   Re-whisk remaining marinade, pour over vegetables, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.