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This marinade works very well with Portobello mushrooms (there's enough for 4). Trim the stems and wipe the caps clean, then add them to the marinade in a resealable plastic bag. Refrigerate them for twenty minutes, or up to one hour, before grilling.

Source: Martha Stewart Living, July 2005



Cook's Notes

For Portobello mushrooms: marinate; brush off excess. Grill mushrooms, gill sides up, over medium-low heat, with grill covered, until marked and softened, about 15 minutes. Flip; grill until cooked through (do not char gills), 1 to 2 minutes.

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