Grilled Portobellos

6 whole Portobello mushrooms
1/4 cup white wine vinegar
3/4 cup olive oil
1 garlic clove, crushed
1 tsp. Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. Balsamic vinegar
1 tsp. fresh lemon juice
Fresh basil, garnish

Remove stems from mushrooms and clean caps with a mushroom brush or a damp paper towel.  Place remaining ingredients in a small jar and shake well to blend.  Pour vinaigrette over mushroom caps in a large shallow glass or plastic container, which will allow caps to lie flat in a single layer.  Cover and allow caps to marinate overnight in the refrigerator or one full hour at room temperature.  Swirl container occasionally and turn caps to evenly distribute the vinaigrette.  To cook, place marinated caps over medium-hot coals and grill about ten minutes, turning once and brushing with the marinade as desired.  Garnish the grilled mushrooms with freshly sliced basil and serve.  Recipe yields six servings.

Have you tried this Recipe? Then we want to hear from you! Rate this recipe on a scale of 1 to 5 stars (1: I do not like it - 5: I love it) 1 Star 5 Stars   Your name (optional): Your email (optional - will not be displayed): Your comments: