Prep. Time 10 minutes / Marinade time 1 hour / Grill 10 minutes
2 tbs. Olive or veg. Oil
1 tb. Balsamic vinegar
1 tsp. Chopped fresh or 1/4 tsp. Dried oregano leaves
1 tsp. Chopped fresh or 1/4 tsp. Dried thyme leaves
1/8 tsp. Salt
1 clove garlic, finely chopped
4 fresh Portobello mushrooms caps (about 4 to 6 inches in diameter)
1/4 cup crumbled feta cheese with herbs or goat cheese with herbs
1. Mix oil, vinegar, oregano, thyme, salt and garlic
in large glass bowl or food size storage bag.
2. Add mushrooms turn to coat with marinate for one
hour.
3. Heat coals or gas grill for direct heat.
4. Remove mushrooms from the marinade (mushrooms will
absorb most of the marinade).
5. Cover and grill mushrooms 4 inches from the heat
for 8 to 10 minutes.
6. Sprinkle with Cheese and Serve.
If you are shopping for a grill make sure that it will enable you to
cook on indirect heat.
