Marinated Grilled Portobello Mushrooms

• 4 Large Portobello Mushrooms
• 3 tbsp. Balsamic Vinegar
• 1 tbsp. Red Wine Vinegar
• 1 tbsp. Worcestershire Sauce
• 1 tbsp. Hot Sauce
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• ½ tsp Salt and Pepper
• 2 tsp Grapeseed Oil

Serve with

• Chimichurri
• Salad
• Rice and Green Veg

1. Start by giving the mushrooms a quick wash off with a damp paper towel to remove any excess dirt on the caps. Next, remove the stem and, using a spoon, carve out the gills from inside the cap. Discard all the gills and stems. Use a fork and poke holes in the top of the cap and the bottom. Place into a glass baking dish and set aside.
2. In a bowl, mix all the ingredients for the marinade. Pour a bit into the bottom of the dish and place the mushrooms over its cap side down. Pour a tbsp. of the marinade into the mushroom cap and move it all around, making sure the marinade gets into the holes you poked. Allow this to sit for roughly 30 min to absorb into the mushroom’s flesh.
3. Set your Broil King grill to medium-high heat on two burners and allow to warm up for 5-7 min to get the grill grates ripping hot. Remove the caps from the glass dish and pour any excess marinade off. Using a brush, paint the top of the cap in the leftover marinade and place it onto the grill ( top of the cap down on the grills ). Allow this to grill for 3-4 min and give it a 90 degree turn to get the cross-hatching grill marks, then cook again for another 3 min.
4. Flip the mushrooms and turn the heat down to a medium. Allow the mushroom to cook this way for another 3-4 min. While this is happening, use the brush to baste and coat the top of the mushroom to impart more flavour. The mushroom will be soft and flattening in on itself when it’s ready to be removed. Remove from the grill and serve hot!

Enjoy!