½ cup Walden Farms vinaigrette
¼ cup apple cider vinegar
½ cup olive oil
¼ cup lemon juice
¼ cup chopped fresh flat-leaf parsley
2 garlic cloves, minced
6 large, fresh Portobello mushroom caps, each about ¼ lb., brushed clean
In a large shallow, nonreactive bowl, stir together the vinegar, olive oil, lemon juice, parsley and garlic. Add the mushrooms and turn to coat. Let stand at room temperature for 1 hour, turning once. Drain before grilling.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
Place the mushrooms, grill side down, over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook, turning once, until moist on the underside and just firm to the touch on the top, 4 to 6 minutes per side.
Arrange the mushrooms on individual plates and serve hot.
photo: food network