Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette

• 4 tablespoons balsamic vinegar
• 6 garlic cloves, minced
• 2 tablespoons chopped fresh thyme leaves
• 1/3 cup olive oil
• 1 pound fresh Portobello mushrooms, stems trimmed
• Olive oil for skillet
• 1 red pepper, roasted, peeled, seeded and chopped coarsely
• 1 Poblano chile, roasted, peeled, seeded and chopped coarsely
• 4 garlic cloves, peeled
• 2 tablespoons red wine vinegar
• Juice of 1 lemon
• 1/4 cup olive oil
• Coarse salt
• Freshly ground black pepper

1. In a small bowl, whisk together marinade ingredients.
2. Arrange mushroom caps in a single layer in a non- reactive shallow pan.
3. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
4. Using a blender, blend vinaigrette ingredients until smooth.
5. Taste for seasoning.
6. Heat a clean griddle or skillet and wipe down with an oiled cloth.
7. Remove mushrooms from marinade, place in skillet and use a weight to press down on them.
8. Sear them about 1 minute on each side, or until tender.
9. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

balsamic vinegar, garlic, thyme, olive oil, mushrooms, olive oil, red pepper, chile, garlic, red wine vinegar, lemon, olive oil, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/marinated-portobello-mushrooms-with-roasted-pepper-vinaigrette-recipe.html (may not work)