4 large Portobello mushroom Caps, stems removed and gently brushed free of dirt
4 cloves garlic, minced
2 Tbsp Tahini
1/4 Cup Traditional Balsamic Vinegar
1/4 Cup Single Varietal Extra-Virgin Olive Oil
1 Tbsp Baharat Spice Blend
1/2 tsp Kosher Salt
1/2 tsp Coarse Ground Black Pepper
1/4 tsp Urfa Chile (optional)
Place mushroom caps in a sealing storage container or bag. Mix remaining ingredients (except tahini) in a bowl, and pour this marinade over the mushroom caps. Arrange caps in the bag so that they lie flat, and allow them to marinate for 1 to 2 hours. Give the bag a periodic shake to distribute marinade and re-coat the mushrooms.
Preheat oven to 400°F. Lightly oil a baking sheet. Remove portobello caps from marinade, shaking off any excess, and place pieces, cap side down, on the oiled baking sheet. Bake for 10 minutes. Flip caps onto their base and bake for an additional ten minutes.
Meanwhile, pour marinade into a saucepan over high heat. Bring liquid to a boil, then reduce heat to medium, simmering until marinade reduces by about 1/3. Remove saucepan from heat and stir in tahini, whisking until mixture forms a smooth sauce.
Serve immediately, with a spoonful of the tahini sauce over the top of each portobello cap.