GRILLED PORTOBELLO MUSHROOMS (a 2 banana difficulty)

Here's another thing to throw on the grill.  Portobello mushrooms are GREAT grilled.  It's a straight forward process, so don't be scared.  I'm a little behind on posting.  I went to my sister's wedding up in the Midwest and stopped by Eureka Springs, AR for a few days to try to escape the TX heat for a bit.  'This Monkey' is ready for some cooler temps AND to show YOU how to grill GREAT tasting Portobello Mushrooms!  Let's get started:

WHAT YOU NEED:
3-4 Portobello Mushrooms
1/3 c Extra Virgin Olive Oil
4 T Red Wine Vinegar
1 T Miso Paste
3-4 T Crushed Walnuts
Kosher Salt to taste
Fresh Ground Black Pepper to taste

WHAT YOU DO:
1.  Prep the 'shrooms by slicing the stem so it is even with the gills
2.  Wipe the tops of the mushrooms lightly with a damp cloth.  Please do NOT put the mushroom under running water or else it may become soggy.  There is also no need to wash the gill side of the mushroom since it just stays under the "umbrella" of the cap.
3.  Pre-heat grill to Medium High

4.  Make the marinade by Whisking the Olive Oil, Red Wine Vinegar, Miso, Salt & Pepper together thoroughly.

5.  Pour just enough of the marinade to coat the bottom of your dish
6.  Carefully pour 1-2 T per mushroom of the marinade around the gill surface

This photo show some walnuts at this point, DON'T add them yet.  I'll let you know when to add them

7.  Place the 'shrooms on the grill GILL side DOWN for about 3 minutes

8.  Turn the mushrooms over & grill with the GILL side UP.  Carefully pour 1-2 T of the marinade & SPRINKLE THE WALNUTS onto each mushroom & grill for another 4-6 min.

9.  The 'shrooms are ready when they are slighly squishy when squeezed from the sides with tongs.

 10. Enjoy!

Be sure to experiment with the marinade.  If you have a favorite marinade you use with chicken, meat, etc then try them on the portobello mushroom.  You won't be disappointed!