Portobello mushrooms marinated in balsamic vinegar and rosemary, then grilled – these are heaven. If you don’t have a grill, they’re also delicious fried in a skillet. Portobello mushrooms are extremely large, dark brown mushrooms that are simply the fully mature form of the crimini mushroom, a variation of the common white mushroom.
- 2 portobello mushrooms, cut into 1/2 inch pieces
- 10 tablespoons balsamic vinegar
- 4 tablespoons dried rosemary
- salt and pepper to taste
- 1 tablespoon olive oil
In a nonporous glass dish or bowl, combine the mushrooms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for high heat.
Brush grate with oil, and arrange marinated mushrooms on hot grill. Turn after 2 to 3 minutes, and continue grilling until mushrooms are heated through and look wilted and black. Serve hot off the grill.
Prep time: 5 mins / Cooking time: 10 mins / Total time: 45 mins
Serving: 4 / Yield: 4 mushrooms