Donna's Balsamic Vinaigrette Marinated & Grilled Portabella Mushrooms

Dear Friends, tonight's menu is purely vegetarian:  The marinated and grilled mushroom caps were joined with my Sesame Oil Roasted Green Beans (see 2 June 2015 post for recipe) and my Millet, Quinoa & Rice mix (see 6 December 2014 post).  The "meatiness" of the mushrooms made an excellent replacement for animal protein and we left the table more than satisfied!  Cheers, Donna:

Donna's Balsamic Vinaigrette Marinated & Grilled Portabella Mushrooms

Ingredients:

4 – 5 large Portabella mushroom caps

2/3 cup balsamic vinegar

1/3 cup olive or canola oil

1 Tablespoon garlic, minced

¼ teaspoon salt

1/8 teaspoon pepper

Method:

Mix together vinaigrette ingredients and pour over mushroom caps in marinating container.  Allow to marinate for 2 – 4 hours.  Drain, and sprinkle all sides with salt and pepper, if desired.  Grill caps over indirect medium high heat for about 4 minutes per side taking care not to burn or char them.  Serve immediately.

Serves 3 - 4.

Copyright 2015.