Shallot Tarragon Portobello Mushrooms Recipe
ingredients
-
1 packet Shallot Tarragon Compound Butter Mix
- 3 tabelspoons olive oil
- 3 tablespoons red wine vinegar
- 4 large whole portobello mushrooms
cooking methods
- Grill
directions
- In a gallon freezer bag, combine first 3 ingredients. Add mushrooms. Seal well; toss to coat. Refrigerate 15 minutes or up to overnight.
- Prepare grill to medium heat. Remove mushrooms from marinade; reserve any remaining marinade. Place mushrooms on grill.
- Grill, turning occasionally, until mushrooms are tender and browned or desired doneness, about 6-8 minutes. Baste with reserved marinade occasionally.
Makes 4 servings.