8 large or 12 small portabella mushrooms, stems removed
8 cloves fresh minced garlic
1¼ cups balsamic vinegar
¼ cup extra virgin olive oil
salt and black pepper to taste
1. Using a mini blender or a whisk combine the vinegar, garlic, olive oil, salt and pepper. In a deep casserole dish, beginning stacking the mushrooms stem side up. Fill each mushroom with the marinade and place the next mushroom on top of it until all the mushrooms and marinade are used up. Marinate for at least 2 hours and overnight if necessary.
2. You can grill these either on an open or double-sided grill. To grill, place the mushrooms stem side up over low to medium heat. Cover the grill if yours has one. You will NOT flip the mushrooms. If you do, you’re going to lose all the good juices. Cook the mushrooms for 10 to 15 minutes without flipping. They are done when the edges start to wilt and flatten. It is always better to undercook than to overcook. You can use the left over marinate to make a salad dressing.
3. Serve warm with a side of potatoes and your favorite salad. These steaks can be cooked ahead of time, refrigerated and used in a salad or sandwich or warmed up as a side dish.