Grilled Mushrooms recipe

Ingredients

• 16 ounces cremini mushrooms or portobello mushrooms, about 4
• Balsamic vinegar, for drizzling
• Extra-virgin olive oil, for drizzling
• Tamari, for drizzling
• Sea salt and freshly ground black pepper

Instructions

• Prepare the mushrooms by trimming the cremini mushroom stems and/or removing the portobello mushroom stems. Clean the caps with a damp cloth or paper towel. Place the mushrooms on a large rimmed plate and drizzle generously with balsamic vinegar, olive oil, and tamari. Sprinkle with salt and pepper and use your hands to coat the mushrooms on all sides.
• If using cremini mushrooms, thread them onto metal skewers (or wood skewers that have been soaked overnight).
• Preheat an outdoor grill or grill pan to medium heat. Place the cremini skewers on the grill, or place the portobello mushrooms on the grill, gill side-up. Cook for 5 to 7 minutes per side, or until the mushrooms are tender.