Madeira Flavored Grilled Portobello Mushrooms
|Madeira wine||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Light tamari/Reduced-sodium soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Chopped fresh basil/1 teaspoon dried basil||1 Tablespoon|
|Chopped fresh parsley/1 teaspoon dried parsley||1 Tablespoon|
|Portobello mushrooms||4 , stems removed|
1. Combine the wine, vinegar, oil, tamari or soy sauce, garlic, oregano, basil, and parsley in a zip-close plastic bag; add the mushrooms. Squeeze out the air and seal the bag; turn to coat the mushrooms. Refrigerate, turning the bag occasionally, at least 6 hours or overnight.
2. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
3. Pour the marinade into a small saucepan and boil, stirring constantly, 3 minutes.
4. Grill the mushrooms, stem-side down, 5 inches from heat, turning occasionally, until golden brown on both sides, about 7 minutes. Pour the cooked marinade over the grilled mushrooms and serve.