Madeira Flavored Grilled Portobello Mushrooms Recipe
Ingredients
| 1/4 cup Madeira wine | ||
| Balsamic vinegar | 1 Tablespoon | |
| Extra virgin olive oil | 1 Tablespoon | |
| 1 tablespoon light tamari or reduced-sodium soy sauce | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 tablespoon chopped fresh oregano, or 1 teaspoon dried | ||
| Chopped basil | 1 Tablespoon, dried | |
| 1 tablespoon chopped fresh parsley, or 1 teaspoon dried | ||
| 4 portobello mushrooms, stems removed | ||
Directions
1. Combine the wine, vinegar, oil, tamari or soy sauce, garlic, oregano, basil, and parsley in a zip-close plastic bag; add the mushrooms. Squeeze out the air and seal the bag; turn to coat the mushrooms. Refrigerate, turning the bag occasionally, at least 6 hours or overnight.
2. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
3. Pour the marinade into a small saucepan and boil, stirring constantly, 3 minutes.
4. Grill the mushrooms, stem-side down, 5 inches from heat, turning occasionally, until golden brown on both sides, about 7 minutes. Pour the cooked marinade over the grilled mushrooms and serve.
2. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
3. Pour the marinade into a small saucepan and boil, stirring constantly, 3 minutes.
4. Grill the mushrooms, stem-side down, 5 inches from heat, turning occasionally, until golden brown on both sides, about 7 minutes. Pour the cooked marinade over the grilled mushrooms and serve.
Chef
