Grilled Portobellos

A recipe from Isa Chandra Moskowitz's book "Appetite for Reduction".

• Ready In: 13 mins
• Serves: 4

Ingredients

• 4  portabella mushrooms, stems removed
• 1⁄2 cup dry white wine
• 2  teaspoons olive oil
• 2  tablespoons  balsamic vinegar
• 2  garlic cloves, minced
• 1  teaspoon liquid smoke

Directions

1. Place the portobellos gills up in a rimmed baking sheet. Mix all the marinade ingredients together and spoon over the mushrooms. Let marinate for at least half an hour, sporking the marinade back onto the mushrooms every ten minutes or so.
2. Preheat your grill over medium high. Spray it with nonstick cooking spray. Place the mushrooms gills up on the grill and cover. Cook for about 5 minutes; there should be grill marks on the caps. Flip over and cook for about another 3 minutes. Cooking time may vary. Mushrooms will be done when you press the center with the tongs and it's very soft and juicy. To serve, let them sit on the cutting board for a few minutes to cool off for a bit, then slice into 1/2 inch pieces. I like them best when sliced at an angle. Serve warm!