Let's Dish: Grilled Portabella Mushrooms with Black Pepper Balsamic Glaze

Let's Dish airs on the Live Well Network

Difficulty: Moderate

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.

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