Grilled Portabellas

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

6 whole portabella mushrooms, cleaned, stems removed

Vinaigrette:
1/4 cup vinegar
3/4 cup olive oil
1 tsp. sugar
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 tbsp. balsamic vinegar
2 tsp. lemon juice

INSTRUCTIONS

Vinaigrette:
Combine all vinaigrette ingredients in a lidded jar. Shake well just before using. Lay clean mushrooms in a shallow baking dish and pour 1/2 cup of vinaigrette over it. Cover and marinate for up to 24 hours, turning the mushrooms once. When ready to cook, drain dressing; reserve for another purpose.

Place mushrooms on grill over warm coals for 5 to 10 minutes, turning once. Or, place on a baking sheet and set under broiler for 5 to 8 minutes. Or, place baking dish in preheated 425°F oven for approximately 15 minutes.

CHEF COMMENTS

You may substitute sliced portabellas. However, you may need to grill them on a piece of foil to avoid breakage. Poke holes in the foil to assure a good smoky flavor.

Tagged: portabellamushrooms, sidedishes add tags

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