4 large Fresh Portobello Mushroom Caps
3 cups Dry Red Wine
2 tablespoons Shallots or Red Onions, minced
2 tablespoons Fresh Garlic, chopped
1/4 cup Olive Oil
1 tablespoon Fresh Rosemary, chopped
1/2 teaspoon Dry Thyme
Salt and Pepper, to taste
Preparation:
Place mushrooms in a shallow pan. Combine remaining
ingredients and pour over the top of the mushrooms. Marinate for 1-2
hours, turning once. Remove from marinade and cook on hot grill for
3 minutes on each side. Slice and serve as a side dish or main course.
