Grilled Mushrooms
Ingredients:
- Baby Portabello Mushrooms - 1 pound
- olive oil - 1/4 cup
- lemon juice - 1/4 cup
- fresh parsley - small handful
- sugar - 1 tsp
- salt - 1 tsp
- black pepper - 1/4 tsp
- cayenne pepper - 1/4 tsp
- garlic - 1 - 2 cloves
- balsamic vinegar - 1 T
Instructions:
Soak 10 medium skewers in water for at least 25 minutes.
Prepare marinade -- in a food processor, add oil, lemon juice, parsley, sugar, salt, pepper, cayenne pepper, garlic and vinegar; pulse several times until marinade is nearly smooth.
Rinse mushrooms, pat dry. Cut each mushroom in half, so each piece has half of the mushroom stem.
Place mushroom halves in a gallon-size ziploc bag, add marinade. Shake bag until all the mushrooms are evenly coated in marinade. Place in the refrigerator for 30 - 45 minutes to marinate.
Place mushrooms snugly (bottom of stem through the top) onto the bamboo/wooden skewers. (Works best if you twist mushrooms onto the stick.)
Place mushrooms on a 300 degree grill for 3 minutes per side, (make sure the mushrooms do not burn to the grill.) Mushrooms are done when they are soft. Remove from grill, cover with foil to keep warm until ready to serve.
