BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 20 2012

Grilled Portobello Mushrooms

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    3 portobello mushrooms
    1/4 cup canola oil
    3 tablespoons chopped onion
    4 cloves garlic, minced
    4 tablespoons balsamic vinegar

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.