GRILLED PORTABELLO MUSHROOMS
   
4-6 PORTABELLO MUSHROOMS (5" DIAMETER WITH STEAMS REMOVED)

MARINATE IN THE FOLLOWING:

2 CUPS OIL
2 SPRIGS ROSEMARY
1 TSP. SALT
1 TSP. BLACK PEPPER
1 TSP. GARLIC

VINAIGRETTE:

3 TSP. BALSAMIC VINEGAR
1 TSP. OLIVE OIL
I TSP. BROWN SUGAR
1 DASH SALT
1 DASH PEPPER

 PREPARATION:

MIX ALL INGREDIENTS FOR MARINADE IN SHALLOW PIE PAN. PLACE MUSHROOMS AND POUR MARINADE OVER AND LET MARINADE FOR 1-2 HOURS OR OVER NIGHT MUSHROOMS WILL ABSORB MOST OF THE MARINADE. GRILL MUSHROOM, 5-8 MINUTES PER SIDE, COOK UNTIL TENDER. REMOVE, SLICE AND PLATE TOP WITH BALSAMIC VINAIGRETTE. GARNISH WITH GOAT'S CHEESE AND SERVE ON A BED OF GOURMET GREENS.