We like using a traditional balsamic in this recipe. The sweetness of the balsamic and the crispness from the grill make these mushrooms a great side dish.
- 4 large Portobello mushrooms
- 3 tbsp. NCOO's Premium Balsamic
- 2 tbsp. NCOO's California Blend Olive Oil
- 2 cloves chopped garlic
- salt and pepper to taste
Turn grill on to high heat. Clean the mushrooms gently with a damp cloth and put in a large dish. With the cap side down (gill side up), drizzle balsamic and olive oil over the mushrooms. Sprinkle garlic, salt, and pepper evenly over the mushrooms. Place the mushrooms on the grill (cap side down) and lower the heat to medium low. Cook for about 5 minutes on the cap side, and then flip them over. Some balsamic will drip down when flipped. After 5 minutes (or until crisped) remove from the grill. Serve immediately.