Ingredients
- 6 large Portobello mushrooms, de-stemmed and the dirt removed with a paper towel
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tsp salt
- 6 cloves garlic, pressed
- 1/2 tsp thyme
- 1/4 tsp sage
- 1/2 tsp oregano
Method
- Place all ingredients in a Ziploc bag. Mix well. Let marinate for at least an hour (up to 6 hours).
- Grill mushrooms on medium heat (saving marinade), turning occasionally. Once the mushrooms are close to done, flip them so that the tops are pointed down.
- Pour the rest of the marinade over the mushrooms. Grill for a few more minutes and serve.