- 4 TBSp Extra Virgin Olive Oil
- 2 TBSp Balsamic Vinegar
- 1 TBSp chopped Basil
- 1 tsp Oregano
- S & P
- 2 Portobello caps
- Cooking Spray
Whisk together the olive oil, vinegar, basil, oregano & S &P. Place the cleaned portobello caps in a large ziploc bag with the oil/vinegar mixture. Allow it to marinate for 10-15 minutes at room temperature.
When ready, heat the grill pan on Medium-high & spray it with cooking spray. Grill each portobello side about 10 minutes. (If using cheese, when you flip the portobello cap, place cheese on the already-grilled side.)
I served them on rolls with sliced roasted red pepper, lettuce & tomato. If you want cheese, provolone or mozzarella would be delicious on these!
*Lishie tip- to clean mushrooms, take a damp towel & simply pat off any dirt. Do not immerse fungi ;) in water because they absorb like sponges. This is also the reason why you should not marinate for a long period of time! Only 15 minutes or less or the caps will be inundated with liquid.