Shelly's Recipe

Grilled - MARINATED PORTOBELLO MUSHROOMS

Category: Mushrooms

1/2 cup hearty red wine, such as Cabernet Sauvignon or Zinfandel
1/6 cup balsamic vinegar
3/4 tsp dried rosemary, sage and basil
1 garlic clove, crushed under a knife
1/4 tsp salt
1/4 tsp crushed hot red pepper flakes
1/4 cup extra virgin olive oil
6 large portobello mushrooms
Additional salt to taste

If you are using a charcoal fire in an outdoor grill, let it burn until the coals are covered with white ash. In a large bowl, whisk together the wine, vinegar, rosemary, sage, basil, garlic, salt, and red pepper. Gradually whisk in the oil to create the marinade. Remove the mushroom stems. Wipe the caps with a moist paper towel to remove dirt.

In a large glass dish, combine the mushroom caps and the marinade. Let stand, turning occasionally, for 10 to 15 minutes. Lightly oil the cooking rack. Place the mushrooms on the grill and cover. Cook, turning once, until tender (about five minutes). Season with salt and serve hot. Servings: 6