Grilled Portobello Mushrooms

Now that I am grilling up a storm, I thought I would do a series of posts on different veggies that I like to grill. First up--Portobello mushrooms! These caps do so well on the grill, but they do require slightly more planning than most veggies I like to grill. The marinade here compliments the earthy mushrooms well, without being too overpowering. Grilling is so wonderful for veggies because it allows their natural flavors to really come to the fore, and this recipe is a good example of that in action.
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).