#18 Grilled Portobello Mushrooms with Potato Rounds

I don't really know what prompted me to buy a package of 4 portobello mushrooms this week, perhaps it was in the hope that I have always wanted to like them a little bit more. Whatever the reason, I had to quickly find a recipe before they went to waste and ended up with a simple marinade and grilling recipe. So though it wasn't one of my favorite recipes, it did provide something different this week and a nice vegetarian meal. So take it or leave it, here it is.

Grilled Portobello Mushrooms

Ingredients

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• salt and pepper to taste
• 4 (1 ounce) slices provolone cheese

Directions

1. Place 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. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Potato Rounds

Ingredients:

1 potato, sliced

Few Dashes of Steak Seasoning

Salt and Pepper

Dash of Paprika

1/2 cup of flour

2 tablespoons of olive oil

Directions:

Pown olive oil into frying pan over medium heat. Mix the dry ingredients together and dip potato slices in the dry mixture before frying them in the pan. Fry to your own liking.

Buen Provecho!