4 large fresh portabella mushroom caps
3 cups dry red wine
2 tablespoons shallots or red onions , minced
2 tablespoons fresh garlic, chopped
1/4 cup olive oil
1 tablespoon fresh rosemary, chopped
1/2 teaspoon dried thyme
Salt and pepper, to taste
Servings: 6
Place mushrooms in a shallow pan; combine remaining ingredients and pour over the top of the mushrooms. Marinate for 1-2 hours, turning once. Remove from marinade and cook on hot grill for 3 minutes on each side. Slice and serve as a side dish or main course.
Servings: 6
3 cups dry red wine
2 tablespoons shallots or red onions , minced
2 tablespoons fresh garlic, chopped
1/4 cup olive oil
1 tablespoon fresh rosemary, chopped
1/2 teaspoon dried thyme
Salt and pepper, to taste
Servings: 6
Place mushrooms in a shallow pan; combine remaining ingredients and pour over the top of the mushrooms. Marinate for 1-2 hours, turning once. Remove from marinade and cook on hot grill for 3 minutes on each side. Slice and serve as a side dish or main course.
Servings: 6
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