Hongos Portobello a la parrilla

Ingredientes

• 3 Portobello Mushroom Caps
• 1 cup Dry White Wine
• 1 cup Water
• 2 tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic (minced)
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon Salt
• Black Pepper

Preparación

1. 1

   --- Prep the mushrooms ---

2. 2

   Carefully remove stems from PORTOBELLO MUSHROOM CAPS; wipe mushrooms clean with a paper towel; cut into 1” slices; place in a 8" x 10" baking dish.

3. 3

   In a mixing bowl, whisk together WHITE WINE, WATER, OLIVE OIL, GARLIC, ITALIAN SEASONING, SALT, PEPPER; pour over the sliced mushrooms.If you need more liquid for the marinade, add small amounts of additional white wine, or water, or both...your choice.

4. 4

   Cover the dish with a lid or plastic and marinate for 30 minutes. Alternatively, you can cover and marinate the mushrooms up to 8 hours in the refrigerator.

5. 5

   --- How to grill portobello mushrooms ---

6. 6

   Preheat the grill to medium-high heat and spray a grill basket with cooking oil. Remove MUSHROOMS from baking dish and drain off excess marinade.

7. 7

   Place the mushrooms in the prepared grill basket directly on the grate of the hot grill. Close the lid and allow mushrooms to grill for 5 minutes.

8. 8

   Carefully lift the lid and use tongs to move the mushrooms around in the basket to promote even heating. Close lid and resume grilled for 5 minutes until thoroughly cooked.You may wish to add yet another 5 minutes to the grilling time.

9. 9

   Carefully remove the grilled mushrooms; cover and allow to cool slightly. Serve warm, or allow to completely cool and store in an airtight container up to 3 days.