Grilled Potabello Mushrooms

By aiati

Ingredients

• 2 tablespoons olive or vegetable oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon salt
• 1 clove garlic, finely chopped
• 4 fresh portabella mushroom caps (about 4 inches in diameter)
• 1/4 cup crumbled herb-and-garlic feta cheese (1 oz)

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

In large glass or plastic bowl or resealable food-storage plastic bag, mix oil, vinegar, oregano, thyme, salt and garlic. Add mushrooms; turn to coat. Cover dish or seal bag; refrigerate 1 hour.

Heat coals or gas grill for direct heat. Remove mushrooms from marinade (mushrooms will absorb most of the marinade). Cover and grill mushrooms over medium heat 8 to 10 minutes or until tender. Sprinkle with cheese.