1teaspoonItalian seasoningor any combination of oregano, basil and thyme
¼teaspoonSea salt
¼teaspoonfreshly ground black pepper
4largePortobello mushroom caps
Instructions
Wash and pat dry the mushrooms. Be gentle.
Using a 1 cup measuring cup (or larger), add the shallot, garlic, anchovy paste (if using), balsamic vinegar, olive oil, honey, mustard, Italian seasoning, salt and pepper.
Heat the mixture for 30 seconds in the microwave. This makes it easier to emulsify.
Whisk the vinaigrette mixture until emulsified (thoroughly combined).
Place the mushroom caps (underside up) in the flat dish and pour the vinaigrette over the mushrooms.
Cover and set aside until you are ready to cook them, at least 30 minutes (if possible). You can cook them immediately and they will be ALMOST as good.
Heat your grill to medium hot (about 350F degrees).
If cooking on an outdoor grill, place the mushrooms directly on the grill slats, close the top, and grill for 6 minutes a side.
If cooking on an indoor grill, place the mushrooms directly on the grill plates, close the cover, and grill for 6 minutes TOTAL (indoor grills cook both sides at once).