Ingredients

The following ingredients have 4 Servings
  • 2 medium shallots (coarsely chopped)
  • 10-15 garlic cloves (peeled)
  • 3 tablespoons ghee or fat of choice
  • 1 tablespoon Balsamic vinegar
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 5 large Portobello mushrooms (tops wiped clean and stems and gills removed)
  • extra virgin olive oil

Instruction

  • Preheat the oven to 400°F and coarsely chop the shallots and trim the ends of the garlic. Throw the shallots in a food processor to finely mince (or mince by hand).
  • Add your choice of fat and vinegar to the minced alliums in a 3:1 ratio of fat to vinegar.  Season the vinaigrette mixture with a good sprinkling of salt and freshly ground black pepper.
  • Place each Portobello mushroom on a piece of heavy-duty aluminum foil, stem side up.  Lightly coat each ‘shroom with extra virgin olive oil and some salt and pepper.  Put a dollop of vinaigrette into each mushroom, spreading until the cap is filled.
  • Tightly seal each mushroom packet and place on a baking tray.  Stick the tray in the oven and roast for ~25 minutes.
  • Remove the mushroom from the packets (watch out for the steam!) and slice up.