Marinated Grilled Portobello Mushrooms Serving Size - 4 Prepared By - DnD Recipe Rating
			1/4 cup red wine vinegar 1 tablespoon Dijon mustard 2 cloves garlic, finely chopped Pinch of red chile flakes 1 tablespoon finely chopped fresh thyme leaves 2 tablespoons finely chopped fresh flat-leaf parsley leaves 1/2 cup olive oil Kosher salt and freshly ground black pepper 8 medium portobello mushrooms, stems removed 1/4 cup canola oil
			Heat your grill to medium. Whisk together the vinegar, mustard, garlic, red chile flakes, thyme, and parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. The marinade can be made 4 hours in advance and refrigerated. Brush both sides of the mushrooms with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove the mushrooms from the grill and cut into 1/2" thick slices. Place the mushrooms in a large bowl, add the marinade, and toss to coat. Let marinate at room temperature for 30 minutes before serving. The marinated mushrooms can be made 4 hours in advance and refrigerated. Serve cold or at room temperature.