MARINATED PORTOBELLO MUSHROOMS

1/3 C   Red wine vinegar
1/2 C  Olive oil
dash lemon juice
salt/pepper(taste)
1/4 C crushed oregano  leaves
Garlic Powder(If you want)

Mix together.  Place in zip lock bag
Add;
4  Portobello's  (make single layer in bag)
Place in refrigerator---4 hours
Flip bag over to thoroughly marinate mushrooms

Grill----15 minutes or until warm internally.(what ever temp you have the grill)




This also works great with Baby Portobella's. Do the same thing except put mushrooms on a shish kebab skewers.

Mudflap

(Will add photos)

I've made them similar to this and they are great.  My bride eats them as her main course.  I want real meat to go with it. 

Grill----15 minutes or until warm internally.(what ever temp you have the grill)

This looks really good.

Do you do them over your direct zone or at a high setting (how high) in smoke?

I have the old GMG drip pan so no direct grill. I did used to cook the big ones on my gas grill but got ride of that few years back. I usually cook them with steaks so it is High temp(400-500) when I am finishing the steaks off. When I cook them I just see what I am cooking(what temp) and try my best to toss them on when I think they wont over cook. I find the smaller ones are easier for this method. They cook faster.

Mudflap

Ohhh man those look good!

You can also do it the cheater way if you're short on time -- Italian dressing!  Works great and is very tasty.

Those do indeed look good, that's going on the 'To-do" list.
Thanks,

Made some tonight so I thought i would add some photos

Those are button mushrooms?

Those are button mushrooms?

I think you are right. They did not have the packaged baby portobellos so I just got the ones in bulk area.

Mudflap

They might also be crimini which are also sometimes called baby bellas. From an article by Faith Durant:

Did you know that most of the table mushrooms we eat are all of the same variety? Its name is Agaricus bisporus, according to Wikipedia, and it includes portobello, cremini, and white button mushrooms.

• The difference between these popular varieties of mushrooms is just age. The white button mushrooms, those very familiar kitchen staples, are simply the youngest variety. They have been cultivated, too, for that white color and soft texture. In the wild these mushrooms are usually browner.

• The portobello is the most mature mushroom here; it’s really just an overgrown white mushroom! They are left to grow for longer, until they have spread out into that delicious meaty cap.

• The cremini mushroom, then, is just in between these two varieties. It’s a moderately mature version of the white button mushroom, which is why it has a similar flavor. It’s younger than the portobello, but still related, which is why these are sometimes sold as “baby bella” or “baby portobello” mushrooms.