Rosemary-Garlic Marinated Portobello Mushrooms
4 large portobello mushrooms caps, cleaned
1 cup olive oil
10 to 12 sprigs fresh rosemary
6 large cloves garlic, pushed thru a press
Kosher salt and fresh ground black pepper
Place the mushroom caps in a large zip-lock bag or large plastic bowl with a cover. Add the rosemary sprigs and garlic and season with the Kosher salt and pepper. Shake the bag or the bowl to mix up the marinade and completely coat the mushrooms. Let sit at room temperature for about an hour or 2. Prepare grill at medium heat. Place the rosemary sprigs on the grill, then place the mushroom caps on top of the sprigs. Cook for about 8 to 10 minutes per side. Serve mushrooms with the grilled rosemary sprigs as garnish.
