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How to make it

  • Light charcoal or turn on gas grill to high and let charcoal heat to white hot.
  • Cut off hard ends of mushroom stems. Use a paring knife to remove most of the mushroom gills on underside of cap.
  • Rinse portobellos and set on towel to dry.
  • In a medium bowl, mix together wine, vinegar, lemon juice, stock, parsley, rosemary, onion and garlic.
  • Slice mushrooms into 1/2-inch-thick slices. Dip each slice into balsamic mixture and place on hot grill.
  • Cook for about 3 or 4 minutes and flip.
  • Drizzle more vinaigrette on mushrooms and cook another few minutes until mushrooms are soft but not mushy or burned (cooking times will vary depending on thickness of mushrooms and heat of grill).
  • When done, salt and pepper mushrooms and serve warm.
  • Makes 4 servings.
  • Note: Mushrooms can also be cooked in at 350 oven on a sheet pan until tender.

Reviews & Comments 4

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    " It was excellent "
    trigger ate it and said...
    Grilled Mushrooms yeah
    Was this review helpful? Yes Flag
    " It was excellent "
    gramma58 ate it and said...
    Love those boomers...great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    auntybea ate it and said...
    Love these too!
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    " It was excellent "
    raelene1951 ate it and said...
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