Ingredients
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4 Portobello mushroom caps
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1/4 cup Balsamic vinegar
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1 teaspoon Dried oregano
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1 tablespoon Minced garlic
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2 tablespoons Olive Oil
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1 teaspoon Dried basil
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4 slices Provolone cheese
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To taste Salt and Pepper
Directions
Steps
|
1
Done
15 min
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PrepPlace the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. |
|
2
Done
20 min
|
CookPreheat grill for medium-high heat. |
