- Portobello mushrooms3
- Olive oil4 Tablespoon
- Onion1 smallpeeled and chopped
- Minced garlic2 Teaspoon
- Apple cider vinegar4 Tablespoon
- Yeild: 3
Clean mushrooms and remove stems, reserve for other 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. Preheat barbecue for medium high heat. Brush the grilling rack with oil generously and then place mushrooms on it. Barbecue mushrooms for 10 minutes or until cooked through, turning frequently. Serve immediately.