Ingredients:

  • 2-4 large Portobello Mushrooms
  • 1 tablespoon Olive Oil (15 ml)
  • 1 tablespoon Balsamic Vinegar (15 ml)
  • 1 clove Garlic, minced
  • 1/4 teaspoon Dried Thyme
  • Salt and Black Pepper to taste

Instructions:

  1. Gently wipe the portobello caps with a damp cloth or mushroom brush to remove any dirt or debris. Avoid soaking the mushrooms.
  2. Gently twist and pull out the stems. Save the stems for stocks, sauces, or other dishes.
  3. Using a small spoon or knife, gently scrape out the dark gills from the underside of the cap. This step is optional.
  4. In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried thyme, salt, and pepper. Place the portobello caps in a plastic bag or airtight container and pour the marinade over them. Toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
  5. Your portobello mushrooms are now ready to be grilled, baked, stuffed, or however you fancy cooking them!