Grilled Portobello Mushroom
- 4 large Portobello mushroom caps (5 inches in diameter)
- 4 whole-wheat buns, toasted
- 1/3 C. balsamic vinegar
- 1/2 C. water
- 1 Tbs. sugar or sugar substitute
- 1 clove garlic
- 1/4 tsp. cayenne pepper, optional
- 2 Tbs. olive oil
Clean mushrooms with a damp towel and remove stems. Lay gill side up in a shallow glass baking dish. Combine ingredients for marinade and spoon over the mushrooms. Cover and marinate in the refrigerator for at least 1 hour; turn mushrooms once. Start the grill. The grill is ready when the coals/flame reach a medium heat. (You should be able to keep your hand 5 inches above heat for about 3 seconds). Spray a vegetable cooking grate with non-stick spray.
Place mushrooms "gill" side up on grate. Grill for about 5 minutes on each side or until tender. Baste with marinade to keep from drying out. Serve on toasted bun with lettuce, tomato and any other condiments you would like.
Yield: 4 servings