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4 - 8 servings
Chef Tom Fraker
8 Portobello mushrooms, stems and grills removed
Your favorite balsamic vinaigrette
Black pepper to taste
Place the mushrooms in a large resealable plastic bag and add the dressing. Seal the bag carefully, and then shake to distribute the dressing. Refrigerate until the grill is ready.
Prepare a hot grill.
Remove mushrooms from plastic bag. Place the mushrooms on the grill, season with the pepper and cook until heated through and you have nice grill marks. Flip them over and repeat.
Serve hot or at room temperature.
These are also delicious sliced and placed in vegetable wraps.