Marinate at least 24 hours	Grill mushrooms on hot fire

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Grilled Portobello Mushroom

Source: Great Meals of St. Louis, 1996

Yield: 4 servings

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Ingredients

• 1 cup balsamic vinegar

• 1 1/2 Tbsp garlic powder

• 3/4 Tbsp salt

• Pinch of white pepper

• 1/4 cup olive oil

• 4 4-5 oz portobello mushrooms, stemmed

• 1 1/2 cup smoked tomatoes, chopped

• 3/4 cup Gorgonzola cheese, crumbled

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Preparation

Whisk balsamic vinegar, garlic powder, salt, white pepper and olive oil together in shallow dish. Add mushrooms. Marinate at least 24 hours, turning them every 2 to 4 hours when practical.

Preheat oven to 325 degrees.

Grill mushrooms on hot fire about 2 minutes per side. Top each mushroom with 1/4 cup smoked tomatoes and 2 tablespoons Gorgonzola cheese.

Heat mushrooms in 325-degree oven approximately 5 minutes, until cheese melts. Serve hot, surrounded by greens for more color.