Grilled Garlic Mushrooms and Tomatoes
1 (6-oz.) container baby portobello (cremini) mushrooms, quartered
1 to 2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 cup halved grape or cherry tomatoes
1 tablespoon chopped fresh parsley
Heat grill. In medium bowl, combine mushrooms, garlic, oil and vinegar;
stir to coat.
When ready to grill, place mushroom mixture in grill basket. Place
basket on gas grill over medium heat or on charcoal grill 4 to 6 inches
from medium coals. Cook 5 to 7 minutes or until mushrooms are tender,
stirring once or twice.
Add tomatoes; cook and stir an additional minute or until tomatoes are
hot. Pour into serving bowl. Sprinkle with parsley.
Serving suggestion: Serve this hot mixture over a grilled steak.
Cooking tip: To cook mushrooms on stove top, spray large nonstick
skillet with nonstick cooking spray. Add mushrooms; cool over
medium-high heat using times in recipe as a guide, stirring once or
twice. Add tomatoes; cook and stir an additional minute.