These are one of my favorites! And a crowd pleaser – because of their meaty texture, Portabello mushrooms are great to serve to any crowd.
- 6 medium-sized Portabello mushrooms, cleaned with gills and stems removed
- 1 clove garlic, minced
- 1 tbsp fresh rosemary, minced
- 4 tbsp balsamic vinegar
- 2-3 tbsp olive oil
- Salt and pepper to taste
Prepare the mushrooms and set on a plate, gill side up.
Mix up remaining ingredients to create marinade. Add more vinegar and/or oil until you have enough to drizzle on each mushroom. This recipe may not be exact every time – I eyeball it, adding olive oil last and adding just what is needed. The flavors are good, so you can’t mess it up!
Drizzle marinade over mushrooms evenly and let sit for 15-30 minutes.
Place on grill gill side up, at about 400 for 10 minutes. After a couple minutes, flip mushrooms for just a minute and then flip back to finish cooking.
Serves 6 (or in my family, 2 adults and 3 kids!)