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Ingredients
4 portobello mushrooms
2 Tbsp Oil (I used sunflower)
1/4 cup chopped onion
3 cloves garlic, minced
1/3 cup balsamic vinegar
Splash of white wine (Optional, I used it for a bit of sweetness)
Salt to taste
Pepper to taste
Prep
4 portobello mushrooms
2 Tbsp Oil (I used sunflower)
1/4 cup chopped onion
3 cloves garlic, minced
1/3 cup balsamic vinegar
Splash of white wine (Optional, I used it for a bit of sweetness)
Salt to taste
Pepper to taste
Prep
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate (I found this easier to use a large bowl) with the gills up.
- In a small bowl, combine the marinade ingredients. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes, 5 mins per side. Serve immediately.
