Grilled Portobellos
Makes 6 servings
6 6- to 8-ounce fresh portobello mushrooms
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Cut off mushroom stems even with caps; discard stems. If you like, remove gills. Lightly rinse mushroom caps. Gently pat them dry with paper towels.
In a small bowl, combine the soy sauce with the olive oil, vinegar, garlic, salt, and black pepper. Lightly brush the tops of the mushrooms with some of the soy sauce mixture.
For a charcoal grill: Grill mushroom caps, top side down, on the rack of an uncovered grill directly over medium coals for 5 minutes, brushing bottoms with remaining soy sauce mixture. Turn and grill 5 to 7 minutes more or until slightly softened and tender. For a gas grill: Preheat on high for 10 to 15 minutes. Reduce heat to medium. Place mushroom caps on grill rack over heat. Cover and grill as directed.
To serve, the grilled portobello mushrooms can be eaten like steaks, sliced and tossed with pasta, or served in a salad, rolled in tortillas with grilled red sweet peppers, or slipped between slices of grilled focaccia or in sandwich buns. Makes 6 servings.
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