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Grilled Portobello Mushrooms with
Black Olives and Tomatoes

Sur La Table - Grilling Shops

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exquisite things to eat, the least we can do is prepare them well
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La Belle Cuisine

Grilled Portobello Mushrooms with
Black Olives and Tomatoes
Lee Bailey’s Dinners at Home
By Lee Bailey, 1995, Clarkson N. Potter, Inc.

“If you don’t have an outdoor grill handy, do the mushrooms under the
broiler. You might also want to try this with sliced domestic white or
brown mushrooms sautéed in a little hot oil. However, the texture of
portobellos is especially well suited to this dish.”

18 small while shallots, peeled
1/4 cup plus 3 tablespoons olive oil
1 head of garlic
Salt and black pepper to taste
3 large portobello mushrooms
(about 12 ounces total weight)
2 tablespoons drained capers
24 oil-cured black olives
2 tablespoons red wine vinegar
2 large tomatoes, cut into wedges

Preheat the oven to 350 degrees F.
Rub the shallots with 1 tablespoon of the oil. Wrap them all in foil in a
single package. Slice the top off the head of garlic to expose the cloves,
rub with 1 tablespoon of the oil, and lightly sprinkle with salt and pep-
per. Wrap in foil. Place the shallots and garlic in the oven and roast
for an hour or more, until tender. Set aside.
Meanwhile, prepare an outdoor grill or preheat the broiler.
Remove the stems from the mushrooms and discard. Brush the mush-
rooms with 1 tablespoon of the oil and grill until tender, 4 to 5 minutes
per side. Remove to a cutting board and cut into medium dice.
Place the mushrooms in a bowl and toss with the capers, olives and
roasted shallots. Squeeze the roasted garlic out of the skins and into
the bowl with the mushroom mixture. In a small bowl, whisk the re-
maining 1/4 cup oil and the vinegar together. Pour over the other in-
gredients in the bowl and toss. [Season with salt and pepper to taste.]
Mound in the center of a serving plate and surround with the tomato
wedges. Serves 6.

More Portobellos:
Balsamic-Roasted Portobello Mushrooms
Grilled Portobello Mushrooms with
Red Peppers and White Bean Purée
Portobello Mushrooms with Ratatouille
and Spinach
Portobello Napoleon of Grilled Vegetables
Portobello Strudel

More from Lee Bailey:
Black Bean and Macaroni Soup
Catfish Fingers with Tomato Tartar Sauce
Crab with Ravigote Sauce
Crawfish Fettuccine
Italian Chicken Cutlets
Natchez Seafood Salad
New Orleans French Bread
Shrimp Maque Choux Salad
Butterscotch Pecan Cookies
Pecan Sugar Cookies
Spice Applesauce Cake

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