- 3 Portobello mushrooms
- ¼ cup olive oil
- 4-5 cloves garlic, minced
- 4 tablespoons balsamic vinegar
- ¼ tsp Italian seasoning
- pinch salt and pepper
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, garlic, vinegar, Italian seasoning and salt and pepper. Pour mixture evenly over the mushroom caps and let stand for 1 hour. If you have more time to marinate them, cover and refrigerate until ready to grill.
Grill over hot grill for 10 minutes. Cover with foil so the mushrooms steam and cook through for an additional 5 minutes. Check for doneness. Make sure mushrooms are tender and cooked through. Serve immediately.