Grilled Portobello Mushrooms

Continuing yet again with my current portobello mushroom cravings. . I purchased some portobello mushroom caps to grill and eat with our rib-eye steaks. I used this marinade for the steaks. It’s seriously the bomb.

My sister, Grace, was my sous-chef since I was busy baking bread and some other things. I wanted to keep it simple with the mushrooms since we were having so much other food. Next time, I will definitely try this with sausage and maybe even some tomatoes.

I know this photo might not make the mushrooms look too appealing. . and I should have added some parsley on top or something for some color but I was barely able to get this photo. When these guys were ready and off the grill, they were immediately devoured. These portobello mushrooms were delicious!

Hope you enjoy!

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Author: Hip Foodie Mom

Serves: 3

Ingredients

3 portobello mushrooms (caps only)
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar
1-2 tablespoons chopped fresh parsley to sprinkle on top (or I was even thinking grating some Parmigiano-Reggiano on top)

Instructions

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately.