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.