Marinated Barbecued Mushrooms
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From Mike.
- plenty of big mushroom caps; Portobello work successfully, nonetheless any big caps will do
- (Webmaster’s discover: Shiitake or Stropharia caps would work successfully for this recipe too)
- port wine
- oregano
- thyme
- sage
- garlic powder
- Parmesan cheese
- dash of rice wine vinegar
Clear mushroom caps, and take away stems. Place ample wine into cap so that the gills usually are not lower than visibly moist. Add herbs as desired, and cheese. A contact of rice wine vinegar may also be added. Allow to leisure for not lower than quarter-hour sooner than cooking, to let the wine “marinate” the mushrooms. Place on barbecue grill, grill for 3 to 5 minutes.
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