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Ingredients:
4 large portabella mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 ounces thinly sliced provolone cheese
Directions:
Cut stems off of mushrooms, and place smooth side up in a shallow dish.
In a small bowl, whisk together the vinegar, oil, basil, oregano, garlic, and salt and pepper. Pour over mushrooms. Let stand at room temperature for around 15 minutes or so, turning twice.
Preheat grill for medium-high heat (or preheat the oven to about 375F). Brush the grill grate with oil (although I roast the mush-rooms in their original shallow metal container).
Place mushrooms on the grill over medium high heat, reserving marinade for basting. Grill for 5 to 8 minutes on each side (or bake them for 8 minutes). Brush/baste with marinade frequently.
Top with cheese if desired during the last 2 minutes of grilling.
Serve with your favorite rolls, lettuce, tomato and other condiments of your choice. |
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