Grilled Portabella Mushrooms With Balsamic Marinade

Ingredients

MARINADE

• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon white pepper (I just use freshly ground black pepper)
• 2 garlic cloves, minced
• 6 portabella mushroom caps (about 1 1/2 lbs.)
• cooking spray

DRESSING

• 1 tablespoon olive oil
• 1 1/2 cups sliced onions
• 1/4 cup mayonnaise
• 1 teaspoon bottled minced roasted garlic
• 6 whole wheat kaiser rolls or hamburger buns
• 6 curly lettuce leaves
• 6 slices tomatoes

Directions

1. 1

   Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.

2. 2

   Prepare grill or broiler.

3. 3

   Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.

4. 4

   Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).

5. 5

   Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.