Ruth & Wesley's Portobello Mushrooms
4 portobello mushrooms
1/2 cup olive oil
2 cloves minced garlic
1 tsp. fresh thyme, chopped
1/2 tsp. salt
pepper
Combine the olive oil, garlic, thyme, salt and pepper in a large zip lock plastic bag. Seal the bag and shake to mix the oil and spices. Break the mushroom stems from the caps and put both the stems and caps into the bag. Seal the bag and rotate it to coat the mushrooms with the oil and spices as best you can. Put the bag in the refrigerator and allow to marinate for up to 24 hours (we never seem to plan that far ahead). Cook outside over a charcoal grill. Grill until slightly charred.
Our comments: These are great to have on hand if you are planning to grill some meat but you are concerned one of your guests might be vegetarian. We love steak and mushrooms and have found these mushrooms to be better with meat than anything we can prepare on the stove.