Adapted from allrecipes.com.
3 portobello mushroom caps, stems removed
1/4 cup olive oil + more for brushing
1 large shallot, diced
4 cloves garlic, minced
4 Tbsp balsamic vinegar
- Clean mushrooms with a brush or paper towel, leaving gills intact. Brush tops of mushrooms with a very light coat of olive oil. Place caps in a shallow dish or plate with gills up.
- In a small bowl, combine oil, shallot, garlic, and vinegar. Pour the mixture evenly over the mushroom caps and let stand for 1 hour or more.
- Grill over medium-high heat for about 10 minutes. Serve immediately. Goes great with grilled balsamic-glazed wild salmon and Vidalia onions.