Balsamic Portobello Steaks

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  • 1/2 c. balsamic vinegar
  • 1/2 c. olive oil
  • 1/4 c. fresh lemon juice
  • 1/4 c. chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • 6 large, fresh portobello mushroom caps, each
  • about 1/4 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, gill 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. Serves 6.

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