Ingredients
- 4 large mushrooms, Portobello
- 1/4 cup Balsamic vinegar
- 1/8 - 1/4 cup olive oil
- 1/2 tsp pepper, ground
- 1/4 tsp salt
- 4 garlic cloves, minced
Instructions
- In a plastic ziplock bag or similar container, combine the Balsamic, oil, garlic and spices.
- Decide whether to remove the mushroom gills.
- If removing the gills, use a spoon to gently scrape the hills from the underside of the mushrooms. Remove the stems. ( These are great to reserve and mince into stuffing if making stuffed mushrooms - it makes more room for stuffing mix and retain flavours)
- Place mushrooms in marinade, remove as much air from container as possible. Marinate for at least 30 minutes.
- Preheat pan or barbeque and grill mushrooms until soft and tender, approximately 5 minutes each side. (I like mine a little charred on the edges.)
- Slice into thick strips and serve as you would steak.
Notes
- garlic haters, fear not. I have made this without garlic and it was still great.