6 large, fresh porobello mushroom caps, each 1/4 lb., brushed clean
1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
In a large shallow bowl, stir together the vinegar, oil, lemon juice, parsley and garlic. Add the mushrooms and turn to coat. Let stand at room temperature for 1 hour, turning once. Drain before grilling.
Prepare a charcoal or gas grill for DIRECT grilling over Medium-High heat. Oil the grill rack to prevent sticking. Place the mushrooms, gill side down, directly over the heat elements. Cook, turning once, until moist on the underside and just firm to the touch on top, 4-6 minutes per side.
Arrange mushrooms on individual plates and serve hot. Enjoy!
