Portion: Serves 4
4 large Portobello mushrooms, stems removed
salt, pepper and olive oil to taste
2 tbsp balsamic vinegar
1/2 head garlic
1 tbsp cornstarch
1/4 cup balsamic vinegar
1/4 cup sugar
3 cups balsamic vinegar
Preheat oven to 400F.
To make Garlic Balsamic Jam: Trim off top portion of garlic. Drizzle with olive oil and roast in oven for 30 minutes until tender. Squeeze out garlic flesh and mesh. Set aside.
In a small bowl, dissolve cornstarch in 1/4 cup balsamic vinegar. Whisk in sugar.
In a small saucepan, on medium heat, reduce remaining balsamic vinegar by half. Add cornstarch mixture and cook until thickened, whisking continuously, about 3 minutes. Stir in roasted garlic.
To roast mushroom: On a baking sheet, lay Portobello caps sides up. Sprinkle with salt, pepper and drizzle with olive oil and 2 tbsp balsamic vinegar. Roast in oven for 10 minutes each side. Remove and let cool.
Serve hot and brush with balsamic jam.