Portobello Steaks

Remove stems and clean the mushrooms, set aside. Add remaining ingredients to a small bowl and mix.

Using a large resealable bag, place the mushrooms inside and pour the marinade in. (You can use a shallow dish instead.) Turn the mushrooms and bag so the marinade gets evenly coated. Let marinated mushrooms sit for a minimum of 5 minutes and up to 12 hours in fridge.

Get a large skillet over high heat and spray with a nonstick cooking spray. Grill mushrooms for 4 minutes on each side. This is the same if you are using a BBQ—place directly on hot greased grill for 4 minutes each side.

When mushrooms are heated through and have some beautiful grill marks, remove and serve! If you are going to slice them, let them cool 2–3 minutes (the inside will be very hot).

Note: I used large portobello mushrooms for this recipe. You could use baby bellas if that is all you can find. Just leave whole and cook for 4 minutes, then stir and cook for another 4 minutes.