Grilled Vegetable Barley Risotto with Marinated Portobello Steak

• 4 large portobello caps, de-stemmed
• 1/4 cup Dijon mustard
• 1 tablespoon minced garlic
• 1/4 cup thin soy sauce
• 1/3 cup canola oil
• 1/3 cup red wine
• 1 teaspoon coarsely ground black pepper
• 2 cups basil leaves
• 1 cup spinach
• 1 cup canola oil
• 1/2 teaspoon salt

1. Mix all together, taste for seasoning and marinate mushroom caps for 1 hour.
2. On a very hot grill, mark and cook caps until hot in the middle.
3. In very salted water, blanch basil and spinach for 30 seconds, or until very soft, yet still green.
4. Plunge in ice bath and squeeze out water.
5. Blend at high speed and add salt and the oil.
6. Cover blender and blend for 3 to 4 minutes or until the cup becomes warm.

portobello caps, dijon mustard, garlic, soy sauce, canola oil, red wine, ground black pepper, basil, spinach, canola oil, salt

Taken from www.foodnetwork.com/recipes/grilled-vegetable-barley-risotto-with-marinated-portobello-steak-recipe.html (may not work)