Grilled Portobello Mushrooms
Pairs with Pinot Noir
3 Portobello mushrooms
1/4 cup extra-virgin Olive oil
3 tablespoons chopped onion
4 cloves of Garlic, minced
4 tablespoons aged Balsamic vinegar
Clean mushrooms and remove stems, reserve for another use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes, Serve immediately.
Serve with a wedge of Brie cheese and some warm crusty bread for a light meal