Summer Grillin'

It occurred to me this weekend, as we grilled out on a warm summer evening, that summer is coming to a close. I have so many things that I want to fit into these last precious weeks, including late summer night swims in the lake, kayaking, outdoor runs, and finally to get good use out of the grill. I love grilled meats, vegetables, and even mushrooms. The foods available to grill are abundant and it is fun to change up from the normal grilled hamburger and hotdog routine.

Several weeks ago, we grilled large portobello mushrooms and served them with sauteed greens. Portobello mushrooms make the perfect substitute for a burger as you can put them between two buns, and add your favorite fixings!

We marinated the mushrooms in an herb marinade (recipe below) overnight and it added the perfect touch to create this light summer meal. I am hoping for some more delicious creative ideas to make use of those last few "grill-worthy" summer evenings!

Pan- Grilled Portobello Mushrooms with Herb-Infused Marinade
from The Vegan Table (Colleen Patrick-Goudreau)

8-12 large porotbello mushrooms
1 cup balsamic vinegar
1 cup tamari soy sauce
1 cup water
3 sprigs fresh rosemary (1 tsp dried)
3 sprigs fresh thyme (1 tsp dried)
3 springs fresh oregano (1 tsp dried)
black pepper

1. Remove stems from mushrooms and clean well. In a large bowl combine all the ingredients. Add mushrooms and make sure each is covered by the marinade. Let marinade for at least 30 minutes.
2. Heat the grill to medium and cook each side 5-7 minutes until tender.