GRILLED PORTABELLA MUSHROOMS AND ARTICHOKES WITH ROASTED GARLIC REMOULADE

Roasted Garlic Remoulade

Ingredients Weight Measure
Mayonnaise 20 oz.
Lemon juice 2 Tbsp.
Garlic bulbs, roasted 2 ea.
Capers 1 Tbsp.
Tarragon, fresh 1 Tbsp.
Gherkins 4 ea.
Dijon mustard 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.

Grilled Portabella Mushrooms and Artichokes

Ingredients Weight Measure
Portabella mushroom caps, medium 16 ea.
Fresh artichokes 8 ea.
Olive oil 8 oz.
Balsamic vinegar 4 oz.
Salt to taste

Method

  1. For Roasted Garlic Remoulade, combine all remoulade ingredients in a food processor; process until well blended.
  2. For Grilled Portabella Mushrooms and Artichokes, remove stems from portabella mushrooms; cut outer leaves and tips off artichokes; remove the chokes from inside.
  3. Combine mushroom caps, artichokes, oil and vinegar and marinate for 20 minutes.
  4. Remove from marinade, season with salt and grill on medium-heat until lightly browned and hot, approx. 12-15 minutes.
  5. Serve with Roasted Garlic Remoulade.

Yield: 8 servings