Recipe for Grilled Portobello Mushrooms with Tapenade Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
3 tbl fresh lemon juice
1 tsp Dijon mustard
1 tsp finely minced garlic
2 tbl finely minced fresh basil, divided
2 tbl finely minced parsley, divided
2 tbl bottled tapenade (a Provencal spread, made of capers, black
olives, and anchovies, pureed in olive oil) or black olive paste
3 tbl extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
Instructions:
Instructions: In a small jar, combine the lemon juice, mustard, garlic, 1 tablespoon each basil and parsley, tapenade, olive oil, salt and pepper. Close jar and shake well. Refrigerate up to two days.

Cut the stems of the portobellos flush with the caps. Scrape out the gills and wipe caps with a damp paper towel. Lightly oil the grill rack and place over medium coals. Place the portobellos smooth side up on the grill and brush with some of the vinaigrette. Close grill top and grill 5 minutes; turn, brush with vinaigrette and continue grilling 5 minutes.

Slice the portobellos and drizzle the vinaigrette over them. Sprinkle with the remaining basil and parsley.

Serves four.

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