Roasted Portobello Mushrooms with Balsamic Dressing

Ingredients:

• 6 cloves garlic, unpeeled
• 1 cup olive oil
• 1/3 cup balsamic vinegar
• 1 tbsp Dijon mustard
• 4 large portobello mushrooms, washed and patted dry if necessary

Preparation:

1. Preheat the grill. Preheat the oven to 350°F (175°C).
2. In a small bowl, toss the garlic cloves with 2 tablespoons of olive oil and a pinch of salt. Wrap the garlic cloves in foil and place them on a baking sheet on the middle rack of the oven. Roast the garlic until tender when pierced with a knife, 20-25 minutes.
3. In a medium bowl, whisk together balsamic vinegar, 3/4 cup olive oil, and mustard.
4. In another medium bowl, toss the mushrooms with the remaining 2 tablespoons olive oil. Season with salt to taste. Place them, stem-side up, on the hottest part of the grill. Grill for 3-4 minutes, until you'll see liquid begin to come out of the stems. Flip them over and grill for another 3-4 minutes. Transfer the mushrooms to a baking dish and place them on the middle rack of the oven. Bake until tender when pierced with a knife, another 12-15 minutes. Season lightly with salt to taste.
5. Remove the garlic from the oven. Squeeze the pulp from the skin and vigorously stir it into the dressing. Arrange the mushrooms on a serving platter and pour the sauce over them. Serve immediately.