Ingredients

• 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

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Instructions

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