Grilled Portobello Mushrooms


4 large fresh portobello mushroom caps

1 tablespoon fresh rosemary (chopped)

3 cups dry red wine

1/4 cup olive oil

2 tablespoons TorchBearer Sauces #4 Tingly Sauce™

2 tablespoons shallots or red onions, minced

2 tablespoons fresh garlic, chopped

1/2 teaspoon dry thyme

salt and pepper to taste



Wash and slice portobello mushrooms into ½ inch thick slices and set aside.


In a large bowl or large sandwich bag mix red wine, rosemary, olive oil shallots or red onions, garlic, thyme, #4 Tingly Sauce™ and salt and pepper, with a whisk until well blended.  Add sliced portobellos and store in an air tight container overnight.


Remove mushrooms from marinade and place marinade in a sauce pot and set to simmer.  Let the marinade reduce by half.  This makes a delicious sauce to accompany the mushrooms.


Grill over medium heat for about 2 to 3 minutes on a side.  If you want nice grill marks you can place them over high heat for a very short time to get the desired grill marks.

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