Ingredients
2
tablespoons olive or vegetable oil
1
tablespoon balsamic vinegar
1
teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/8
teaspoon salt
1
clove garlic, finely chopped
4
fresh portabella mushroom caps (about 4 inches in diameter)
1/4
cup crumbled herb-and-garlic feta cheese (1 oz)
Preparation
In large glass or plastic bowl or resealable food-storage plastic bag, mix oil, vinegar, oregano, thyme, salt and garlic. Add mushrooms; turn to coat. Cover dish or seal bag; refrigerate 1 hour.
Heat coals or gas grill for direct heat. Remove mushrooms from marinade (mushrooms will absorb most of the marinade). Cover and grill mushrooms over medium heat 8 to 10 minutes or until tender. Sprinkle with cheese.
