Shelly's Recipe

BALSAMIC PORTOBELLO MUSHROOMS

Category: Grilled Starters

4 large or 6 medium Portobello mushrooms
1/2 cup Cabernet Sauvignon
1/4 cup balsamic vinegar
1 tbsp lemon juice
1 cup chicken stock
1 tsp finely chopped parsley
1/2 tsp finely chopped fresh rosemary
2 tsp minced onion
1 tsp minced garlic
1/2 tsp salt
1/8 tsp pepper

Heat grill to high heat. Cut off end of mushroom stems. Using a paring knife, remove most of the mushroom gills on underside of top. Rinse and set on towel to dry.

In a medium bowl, mix together wine and next 7 ingredients. Slice mushrooms into 1/2 inch thick slices. Dip each slice into wine vinaigrette mixture and place on hot grill. Cook for about 3-4 minutes and flip.

Drizzle more vinaigrette and cook another few minutes until mushrooms are soft but not mushy or burned (cooking time varies depending on thickness of mushroom and heat of grill.) When done, salt and pepper; serve warm. Serves 5

NOTE: Also good on top of grill chicken or serve as a mushroom burger.