Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------TOO HOT TAMALES #TH6308-----------------------
1 lb Fresh Portobello mushrooms,
Stems trimmed
Olive oil for skillet

--------------------------MARINADE-------------------------------
4 tb Balsamic vinegar
6 Garlic cloves, minced
2 tb Chopped fresh thyme leaves
1/3 c Olive oil

------------------------VINAIGRETTE-----------------------------
1 Red pepper, roasted, peeled,
Seeded and chopped coarsely
1 Poblano chile, roasted,
Peeled, seeded and chopped
Coarsely
4 Garlic cloves, peeled
2 tb Red wine vinegar
1 Lemons; Juice of
1/4 c Oil, olive
Coarse salt
Black pepper

In a small bowl, whisk together marinade ingredients. Arrange
mushroom caps in a single layer in a non- reactive shallow pan. Pour
marinade over mushrooms, cover and marinate for 1 hour, turning
mushrooms several times.

Using a blender, blend vinaigrette ingredients until smooth. Taste for
seasoning.

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

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