Grilled Portabello Mushrooms


  • 1 tablespoon olive oil
  • 1 tablespoon REGINA Balsamic Vinegar
  • 1/2 pound Portobello mushroom caps
  • 1/8 teaspoon salt
  • pinch black pepper


Mix olive oil and balsamic vinegar.

Brush lightly over mushroom surface.

Season with salt and pepper.

Grill, roast or broil until tender and golden brown.
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