Recipe(tried): Marinated Portobello Mushrooms with Roasted Red Pepper Vinaigrette

MARINATED PORTOBELLO MUSHROOMS
WITH ROASTED PEPPER VINAIGRETTE

1 lb fresh portobello mushrooms, stems trimmed
FOR THE MARINADE:
4 tablespoon balsamic vinegar
6 garlic cloves, minced
2 tablespoon chopped fresh thyme leaves
1/3 cup olive oil (plus more for skillet)

FOR THE ROASTED RED PEPPER VINAIGRETTE:
1 red bell pepper, roasted, peeled, seeded and chopped
1 poblano chile pepper, roasted, peeled, seeded and chopped
4 cloves garlic
2 tablespoons red wine vinegar
1 lemon, juiced
1/4 cup olive oil
Coarse salt and coarsely ground black pepper

TO MARINATE THE MUSHROOMS:
Arrange mushroom caps in a single layer in a non-reactive shallow pan; set aside.

In a small bowl, whisk together marinade ingredients. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.

TO PREPARE THE VINAIGRETTE:
Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.

WHEN READY TO COOK:
Heat a clean griddle or skillet and wipe down with an oiled cloth.

Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender.

TO SERVE:
Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

Makes 6 servings