Prep Time: 20 minutes
Cooking time: 25 minutes plus marinating time (4 hours)
Serves: 4 as an entrée or 8 as a side
8 large portabella mushroom caps (about 1 1/2 lbs.)
5 tablespoons olive oil
2 garlic cloves, minced
4 teaspoons chopped fresh sage
1 teaspoon salt
1/2 cup balsamic vinegar
2 Tablespoons brown sugar
1 1/2 teaspoons freshly ground black pepper
1 Tablespoon cornstarch
2 Tablespoons water
1. Mix olive oil, garlic, sage, salt and pepper together until well mixed. Place marinade and mushrooms in a large baggie. Seal and shake to evenly coat mushrooms. Place in the refrigerator for four hours.
2. Whisk the balsamic vinegar, brown sugar and pepper for the glaze together in a small pan. Bring to a boil and let boil for 3 minutes. Combine cornstarch and water until dissolved. Whisk into the mixture and bring back to a boil. Set aside.
3. Grill the portabellas gill side down first on high heat. Continue grilling until the mushrooms are cooked through. Brush with pepper balsamic glaze.