Perfect if you’re thinking of an alternative to burgers and other barbecue!

This one is so easy, and yes, I grill it on our trusty old George Foreman Grill. That thing has to be at least 15 years old but it’s still doing a great job.

Ingredients (for two mushrooms; adjust as needed):

1 – 2 tbs olive oil

1 – 2 tsp balsamic vinegar

1 tsp soy sauce

1 tsp maple syrup

1 tsp dijon mustard

2 portobello mushrooms, cleaned and stems removed

How:

Mix all ingredients (except mushrooms) for the marinade. I use a container with a lid, and then add the mushrooms, put the lid on, shake it around and let it sit for at least 30 minutes to one hour, turning the container over a couple of times.

Last night, I served it on a bed of Israeli couscous and sautéed baby spinach. While I was grilling the mushrooms (it doesn’t take more than a couple of minutes with the George Foreman Grill, but you can also sauté them in a pan, or put them on the barbecue if you have one), I took the marinade left in the container, and sautéed the baby spinach in that liquid.

It was delicious. I served it with fresh, sweet corn on the cob.

Enjoy!