http://www.alltoprecipes.com
6 cloves garlic, unpeeled and sliced in quarters
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar (I prefer a bottled balsamic glaze :))
1-1/2 tablespoons Dijon mustard (Honey Mustard works great, too)
2 zip-lock storage bags
4 large Portobello mushrooms (stems removed and wiped clean with damp paper towel)
Preheat grill - medium/high, then lightly baste grill with a touch of olive oil
Mix garlic, olive oil, balsamic vinegar, and mustard in medium bowl
Evenly divide marinade into the 2 storage bags
Place 2 mushrooms in each bag and marinate in fridge for approx 20 minutes
Flip storage bags after 10 minutes so mushrooms are coated evenly. Then...
Grill for 5 minutes (lid down). Flip. Baste. Repeat the process in 5 minute intervals. They are done when the centers are soft etc. Should take anywhere from 10-15 minutes.
Tip: Buy a jar of roasted red peppers in oil and let them chill in the fridge. Then place a few on top of the ready to serve mushrooms. Oh, my, my, my. Cold peppers on grilled hot Portobellos are quite awesome. Well, that is if you like roasted red peppers :)
Tip: Serve as a sandwich on a crusty roll, or ditch the roll and consider it a meat substitute, like a steak. They are THAT good!