Grilled Portabella Mushrooms

My husband's motto is: Even if it's a dreary, gloomy Sunday afternoon, we grill, grill, grill! (Just picture him as a big Navy General smoking a large Cuban cigar). Actually, he only recently began to feel the love for the grill and has now become an incredible grill apprentice, soon to be meister of course. Yesterday he grilled his famous Kabobs a la Blaha, along with grilled portabella mushrooms. This was a team effort on both our parts. I made the marinade for the portabellas, and he grilled them. And by golly, they came out good. As you may, or may not, know, portabellas are large and thick, overgrown Crimini mushrooms. Their actual name are portobellos and evidently the usage of the two words "portobello vs. portabella" is simply an issue of a marketing brand. Make sure you buy plump firm and solid mushrooms. Avoid the limp or dried looking ones. They should not be shriveled or slippery (which indicates decomposition) and the mushroom should have a nice earthy smell. Now they sell them sliced and packaged, which are the portabellas we used.

INGREDIENTS

• 2 TBSP. Balsamic Vinegar
• 1 TSP. Soy Sauce
• 1/2 Tsp. Powdered garlic or 1 minched garlic clove
• 1/2 Tsp. Oregano
• 1/2 Tsp. Basil
• 1/2 Tsp. coarse pepper
• 1 Tsp. Kosher Salt
• 1/4 Tsp. Thyme
• 1/4 Cup. Extra Virgin Olive Oil
• 1 Package pre-cut Portobello Mushrooms

First, turn on the gril to medium-high. Make sure it's clean and well lubricated. In a small glass bowl add the first 8 ingredients and lightly wisk until salt dissolves. Then, in a steady stream, drizzle in the olive oil while still wisking away. With a pastry brush, brush the marinade on both sides of the portobellos. Grill for 5 to 6 minutes on each side until just cooked through. Here we have them next to Spinach Polenta and a Kabob a la Blaha.