Grilled Portobello Mushrooms
4 large Portobello mushrooms, cleaned really well and drained, and with the middle stem removed
2 cloves garlic, crushed
2 tablespoons olive oil
1/2 cup balsamic vinegar
1/4 teaspoon onion powder
1/4 teaspoon sugar
Salt and pepper to taste
Combine all of the ingredients in a small bowl and whisk together. Place cleaned mushroom caps upside down (gills up) in a baking dish or some other container to marinade in. Pour the marinade over the mushrooms equally.
Place in the refrigerator for 1-2 hours, but not really any more than two hours to avoid them getting too vinegary. Heat and oil the grill on medium and grill mushrooms top down for 5 minutes or so. Baste with the marinade and turn over, continuing to turn and baste until the mushrooms are cooked. (The whole process takes about 10-15 minutes on the grill, depending on how thick the mushrooms are).
Serve with other veggies or as the centerpiece of your meal (they make a fantastic sandwich).