Make them as a side dish, pair them with rice or use them as a patty for an insanely delicious portobello burger. Give them a try, you won’t be disappointed.
- 3tbs dyon mustard
- 3 tbs balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon salt
- 2tsp black pepper
- 1 pound mushroom or 3 portobellos
Remove stems from mushrooms, brush off dirt do not use water.
If using portobello remove gills by scraping with a spoon.
Whisk together all marinade ingredients.
Let mushrooms marinade for minimum 30min up to overnight.
Preheat grill; we prefer the flavor of charcoal but any grill will do.
Once your grill is hot, place mushroom on the grill gills side up.
Sears on both sides for 4 to 6 minutes or until blackend. Don’t be afraid of a charred mushroom, charred is good.