Grilled Portobello Mushrooms       

From the kitchen of

  • 2 large portobello mushrooms
  • 1/4  cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  1. Whisk together the olive oil, balsamic vinegar, garlic and rosemary in a small bowl.
  2. Brush off mushrooms and trim the stem close to the cap. You can rinse these if they are especially soiled since they will be going into the marinade straight away.
  3. Put mushrooms and marinade in a Ziploc bag, squeezing out excess air, and refrigerate for several hours.
  4. Prepare outdoor grill (gas or charcoal) and grill caps 10 minutes, or until fork tender in the center, turning once. You can baste with extra marinade if you wish.
  5. Serve these as  a vegetable side dish, or put them on sandwich buns with burger type toppings (lettuce, tomato, onion, etc.)