Grilled Portobella Mushrooms

My computer has been down for a bit. The charger got frayed and I couldn't charge my laptop battery. So, I was computer/Internet free for about a week. It was actually quite nice. But, I have since bought a  new charger (70 + bucks!! Yikes) and am now ready to blog again. Sometimes it's a good thing to take a break from the web :)

Now, onto to these delicious balsamic glazed portobella mushrooms! My family just loved these. 

It takes only a few simple ingredients and some marinating time in the refrigerator to turn out flavorful, hearty grilled mushrooms. The marinating time is important for these, so make sure you have at least an hour to let the mushrooms soak up all the garlicky, balsamic goodness. You can make these in the morning and let them marinate for the day too. These portobella mushrooms are 'meaty' and filling enough to take the place of grilled meat or they would make a nice side dish.

These mushrooms are tasty hot off the grill or topped with something simple like couscous. Couscous takes about 5 minutes to make and is tasty dressed up with a little parmessan cheese.

Grilled Portobella Mushrooms

3 portobello mushrooms
1/4 cup olive oil
4-5 cloves garlic, minced (I used a garlic press)
4 tablespoons balsamic vinegar

1/4 tsp Italian seasoning

pinch salt and pepper

Directions
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, garlic, vinegar, Italian seasoning and salt and pepper. Pour mixture evenly over the mushroom caps and let stand for 1 hour. If you have more time to marinate them, cover and refrigerate until ready to grill.

Grill over hot grill for 10 minutes. Cover with foil so the mushrooms steam and cook through for an additional 5 minutes. Check for doneness. Make sure mushrooms are tender and cooked through. Serve immediately.

* Couscous or this goat cheese and basil salad would make an excellent topping for these!