These delicious mushroom caps pair great with a meal that uses rosemary. It works excellently with the balsamic marinade.
- 3 Portobello Mushrooms, stemmed
- 1/4 Cup Vegetable Oil
- 3 Tablespoons Onion, chopped
- 4 Teaspoons Garlic, minced
- 4 Tablespoons Balsamic Vinegar
- In a small bowl combine the oil, onion, garlic and balsamic vinegar.
- Place the mushrooms on a plate with the gills up and cover with the marinade. Let sit for 1 hour.
- Grill on a hot grill for 10 minutes, serve and enjoy!