Alright so what you need is 3 large portobello mushrooms, ¼ cup canola oil (or oil of your choice), ¼ cup balsamic vinegar, 3 tablespoons chopped onion, and 4 minced cloves garlic.
First Clean the mushrooms; remove stems, reserving them for another use. Place mushroom caps gill-side up in a shallow dish.
Then Combine oil, balsamic vinegar, onion, and garlic in a small bowl. Pour mixture evenly over mushroom caps; let marinate at room temperature for 1 hour.
Go and Preheat the grill to medium-high heat; grease the grate.
Lastly, Grill those suckers over the hot grill until caramelized and tender, about 5 minutes per side; serve warm.
Alright so what you need is 3 large portobello mushrooms, ¼ cup canola oil (or oil of your choice), ¼ cup balsamic vinegar, 3 tablespoons chopped onion, and 4 minced cloves garlic.
First Clean the mushrooms; remove stems, reserving them for another use. Place mushroom caps gill-side up in a shallow dish.
Then Combine oil, balsamic vinegar, onion, and garlic in a small bowl. Pour mixture evenly over mushroom caps; let marinate at room temperature for 1 hour.
Go and Preheat the grill to medium-high heat; grease the grate.
Lastly, Grill those suckers over the hot grill until caramelized and tender, about 5 minutes per side; serve warm.
damn this sounds really good
you do drink the mushroom water that collects in the cap while grilling, right? you cant just pour that out!
That can be sauce for the grill boss