Grilled Portobello Mushrooms with Balsamic


• 6 cloves garlic, unpeeled

• ¼ cup extravaGONZO Infused Culinary Oil (this one will work well with either Roasted Garlic or Meyer Lemon Infused Culinary Oil

• ¾ cup extra-virgin olive oil

• Kosher or sea salt

• ⅓ cup Extravagonzo Classic Balsamic Vinegar

• 1 tbls. Dijon mustard

• 4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary


Preheat the grill. Preheat the oven to 350 degrees F.


In a small bowl, toss the garlic cloves with 2 tablespoons of the extra virgin olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.


In a medium bowl, whisk together the balsamic with balance of the ¾ cup of the extra virgin olive oil AND 2 tablespoons Extravagonzo Culinary oil, and the mustard.


In a medium bowl, toss the mushrooms in the remaining 2 tablespoons Extravagonzo Culinary oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes.

Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.

Putting it all together

Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing.

Serve immediately.

Toasted Pumpkin Seeds


• Seeds from 1 medium pumpkin (fully rinsed of guts!)

• 1 tablespoon extravaGONZO Culinary Oil

• 1 teaspoon sea salt


Preheat oven to 250°F. Spray a baking sheet with olive oil spritzer.

In a medium pot, bring salted water to a boil. Place seeds in water. Reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. Drain seeds and pat dry with a towel. Transfer seeds to a medium bowl and toss with oil and salt.

Spread out in a single layer on prepared baking sheet. Roast seeds, stirring every 20 minutes, about 1 hour total. Set aside to cool.

Note: Roasted seeds will keep in an airtight storage container for up to 1 week.

Roasted Garlic Hummus


• 1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)

• 2 tablespoons extravaGONZO Roasted Garlic Infused Culinary Oil

• 1 tablespoon extravagGONZO Meyer Lemon Infused Culinary Oil

• 3 tablespoons tahini

• 1½ tablespoons lemon juice (from ½ lemon), plus more to taste

• 1 clove of garlic, chopped

• 1 teaspoon salt

• ½ teaspoon finely ground black pepper


Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.

Combine the chickpeas, ExtravaGONZO culinary oils, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender. Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you’d like, add more lemon juice or oil to thin it out and make the hummus creamier. Scrape the hummus into a bowl and serve with toasted pita wedges or raw vegetables.

Hummus will keep for up to a week in a sealed container in the refrigerator.

For tasty variations:

Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.

For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic.

For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.

For a more lemony hummus, add ¼ cup of chopped preserved lemons.