- 6 large portobello mushrooms
- === MARINADE ===
- 4 cloves garlic, chopped
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon cracked black pepper
- ¼ cup red wine vinegar
- ⅔ cup extra virgin olive oil
ingredients
directions
1. To prepare the marinade, put all of the ingredients in a small bowl and whisk together. Remove the stems from the portobellos and discard them. Meanwhile, cut six 12-inch-square pieces of foil; when mushrooms are almost done marinating, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes. |
2. Remove mushrooms from marinade. Place a foil square on work surface and set mushroom on top, gill-side up; fold foil edges over to enclose mushroom and seal edges. Scrub rack with wire grill brush. Grill mushrooms, with sealed side of foil packet facing up, until juicy and tender, 7 to 9 minutes. Using tongs, unwrap mushrooms and discard foil; set unwrapped mushrooms on rack gill-side up and cook until grill-marked, 30 to 60 seconds. Remove from grill and use in one of following recipes. |
3. This recipe yields 6 servings. |
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