I love mushrooms, and portobellos are one of my favorite types. Chris on the other hand, does not love mushrooms, so it was a challenge for me to make these and actually get him to try it. He did however, and now I've made them at least 3 more times in the past few weeks, so try new things - you might be surprised!
I removed the stems from the mushrooms, gave them a good wipe with a wet paper towel and then put them in a ziploc freezer bag. I made a balsamic marinade with olive oil, balsamic vinegar, crushed garlic, and salt and pepper, then poured it in the freezer bag and tossed everything until fully coated. I let the mushrooms marinate for about 4 hours, gill side down, tossing things around about half way through.
When the grill was good and hot, we put the mushrooms gill side down for 5 minutes, flipped them, and topped with basil pesto, carmelized onions, baby spinach, and a roasted red pepper and let them cook for another 5 minutes until fully tender. We served with sweet potato fries and grilled corn and they were delicious!
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