Ingredients

• 4 large Portobello mushrooms, stemmed and cleaned
• 2 tablespoons fresh lemon juice
• I tablespoon Balsamic vinegar
• 2 large garlic cloves, crushed and minced to a paste
• Salt and freshly ground black pepper
• 1 cup extra-virgin olive oil
• 1 tablespoon minced fresh herbs, such as thyme leaves, chives. tarragon or basil, or a combination

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Instructions

1. Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.
2. Recommended Wine: 1994 Coturri Albarello, Sonoma