Grilled Portobello Mushroom Caps

• 3 Portobello Mushroom Caps
• 3/4 cups Olive Oil
• 1/2 cups Balsamic Vinegar
• 1 teaspoon Pepper
• 1/2 teaspoons Salt
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Steak Seasoning

1. Wash the mushroom caps thoroughly and dry them well.
2. Then place them in a zip-top bag (I actually use two bags, one nestled inside another) and top with the remaining ingredients.
3. Seal the bag(s) and work the mixture around gently with your hands to ensure all mushrooms are covered.
4. Depending on the size of your mushroom caps, you may need additional olive oil and/or vinegar.
5. If so, you can add it at this stage.
6. Then place the bag(s) in the refrigerator and let the mushrooms marinate for two to three hours.
7. When youre ready for dinner, heat your grill to a medium heat then place the mushrooms, cap side down, on the grates.
8. Cook for 5 to 8 minutes and flip.
9. Cook for another 5 to 8 minutes.
10. If you like them especially charred, you can leave them on much longer, but I find this timing is adequate for our tastes!

mushroom, olive oil, balsamic vinegar, pepper, salt, garlic, onion powder

Taken from tastykitchen.com/recipes/main-courses/grilled-portobello-mushroom-caps/ (may not work)