Grilled Rosemary Portobello Mushrooms

Serves: 4


 Indoor or outdoor barbecue grill


1/4 cup extra-virgin olive oil                                                                                                                                                                                                                                                                      1/4 cup red wine (I used rice vinegar)

2 tablespoons low-sodium, gluten-free soy sauce

1 tablespoon agave nectar or honey (not vegan)

2 tablespoons minced fresh rosemary

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder or granulated garlic

4 (5-inch) portobello mushrooms 


Make a marinade by mixing the olive oil, red wine or vinegar, soy sauce, agave, rosemary, pepper, and garic in a small bowl or cup.

Carefully remove the stems from the mushrooms and set aside.  Clean the mushrooms with a damp paper towel and place them in a large casserole dish.  Brush the marinade on both sides of each mushroom.  Pour the remaining marinade over the mushroom tops and marinate for 1 hour, turning occasionally.

Heat the barbecue grill to medium hot.  Place the mushrooms on the grill, grills up, brushing them with the remaining marinade.  Cook until tender, turning several times, 10 to 12 minutes.  Alternately, you can broil them in the oven for 12 to 15 minutes.

Serve on a bed of her Creamy Mashed Yukon Gold Potatoes drizzled with Mushroom Gravy made with the stems of the portobellos or on top of her Creamy Polenta.

You may also serve these like a burger, on a toasted whole-grain or gluten-free bun with all of your favorite toppings.