1 Tbs minced garlic
2 tsp minced fresh rosemary
2 Tbs olive oil
2 Tbs balsamic vinegar
2 Portabello mushroom caps


In a small bowl, combine the garlic, rosemary, olive oil, and vinegar. Mix well. Using a pastry brush, cover both sides of the Portabello mushrooms with the mixture. Cover and refrigerate for 30 minutes.
Preheat the grill or oven broiler. Grill the mushrooms on low heat, or place them on a rack that is low in the oven. Cook each side of the Portabello for 5 minutes. Serve immediately.