Grilled Balsamic Portabello Mushrooms

We spent part of this evening curled up on the couch watching The Gleaners and I, a recommend from one of the husband's coworkers. It's a French film, with subtitles, so we had to pay attention and not fall asleep. At first, the husband stated I would read all the subtitles out loud. Thankfully he gave up listening to me and turned around to watch the movie. (And grabbed some good couch real estate).

The gleaners. Those who go through the fields after the main harvesting. The movie followed gleaners in several different ways. People gleaning for food, including in ton-large piles of discarded potatoes in France, grapes after the machines have made their way through the vineyards, purposely leaving piles of still-edible grapes on the ground. Other gleaners in the show were gathering things, and the filmmaker herself was gathering...age. She reflected it to the viewer. In all these statements, though, I was struck by the people gathering food.

Mushrooms, even, though not in the show. We live in a time of such plenty, and dichotomy too. It gives me a lot to be grateful for, including these portabello mushrooms from the last week at the Utah Food Co-op before they closed for good. Grateful for the sun through the western windows. For C bringing me big bags of Bountiful Basket produce so I can stay warm and tucked in after seven a.m. For the husband starting to feel a wink better after drinking a cup of hot honey and lemon. A day off from work's bustle to be home together. Library books and cheesy ice skating anthologies on TV (the only other thing on was a dog show??)

These mushrooms are deep and meaty, but they're not meat! They're delicious vegetarian fare, especially when they've been marinated with the good stuff. A well-aged balsamic vinegar with olive oil, with awesome grill marks from the grill. These would be great with veggies and rice pilaf, grilled any time of the year.

Last Year: Candied Lemon Party Cake
Two Years Ago: RSBC Beans in Breakfast - Blender Pancake Fail
Three Years Ago: Shortbread Cookie Giveaway

Grilled Balsamic Portabello Mushrooms
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4 large portabello mushroom caps, with the stem trimmed
1/2 cup finely chopped red bell pepper

1 clove garlic, minced
1/4 cup olive oil
2 tablespoons good balsamic vinegar
1/4 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper

Scrub your mushrooms with a dry cloth or napkin, and trim off the stem if it's there. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps. Leave the mixture on the mushrooms for at least 10 mintues while the grill warms.

Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.