Ingredients
Scale
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- 3 Tbsp. roasted garlic infused red wine vinegar, such as Pompeian brand
- 2 Tbsp. olive oil
- 1 Tbsp. dijon mustard
- ½ tsp. salt
- ¼ tsp. coarse black pepper
- 4 portobello mushrooms, stems removed
Instructions
- Prepare grill for direct medium-high grilling.
- In a small bowl combine vinegar, olive oil, mustard, salt and pepper.
- Put mushrooms on a plate top-side-up. Brush tops lightly with the vinegar mixture. Flip mushrooms over. Brush remaining marinade liberally on the gills and let it soak in for a minute.
- Grill mushrooms top-side-down until grill marks are dark, 3-4 minutes. Flip and grill for another 3-4 minutes. Remove from grill and let rest for 5 minutes.
- Slice and serve.