Ingredients:

• 16 ounces portobello mushrooms (or your favorite)

Grilled Mushroom Marinade:

• ¼ cup butter (Melted) (Use @miyokoscreamery for dairy-free)
• 2 Tablespoons balsamic vinegar
• 4 cloves garlic (Minced)
• 2 teaspoons fresh thyme leaves (Dried also works)
• 1 Tablespoon CMM Everyday Beef Seasoning

Instructions:

1. Prepare the mushrooms. Gently clean mushrooms by wiping the tops with a damp paper towel. Trim the ends of the stems and then cut mushrooms in half. Larger mushrooms may need to be quartered.
2. Marinate the mushrooms. Combine all ingredients in a gallon zip-top bag. Close the lid and gently shake to coat each mushroom with the marinade. Place in the refrigerator and marinate for 1 hour. Don't marinate for longer than 1 hour, or the salt and vinegar will start to change the texture of the mushrooms.
3. Preheat the grill. Preheat your grill to 450 degrees F. This recipe works on all types of grills and would even work in the oven.
4. Grill the mushrooms. Transfer your mushrooms to a grill pan with holes in the bottom. Pour gently so you don't dump marinade into the pan and through the holes. Reserve the marinade to use during the grilling process. Grill the mushrooms. Place the grill pan on the grill grates and close the lid to your grill. Cook the mushrooms for about 12 minutes, stirring the mushrooms and drizzling in the reserved marinade every 3 minutes.
5. Enjoy! The mushrooms are ready when they have nice browned edges and a softened texture.