This is a wonderful appetizer that family and friends will enjoy while you grill the entrée.
4 tablespoons balsamic vinegar
2 tablespoons Tamari
5 large cloves garlic (minced)
1 teaspoon fresh thyme (chopped)
Salt and pepper to taste
12 ounces Cremini mushrooms (sliced in half)
Bamboo (or metal) skewers
Preheat grill to medium-high heat (about 400 degrees). If using bamboo skewers, soak in water for two hours before grilling.
Add the first five ingredients (vinegar through salt/pepper) to a small mixing bowl and whisk to mix thoroughly. Set aside.
Place mushrooms in a large baggie and then pour in marinade. Shake to coat mushrooms and marinate for about 30 minutes.
Remove mushrooms from bag (reserve marinade) and put them lengthwise on skewers. If making appetizers, use bamboo skewers that have been cut to 4-inch lengths and put two mushrooms on each skewer. Coat grill with a little vegetable oil to prevent sticking and grill for three minutes. Turn skewer over, brush with a little of the leftover marinade, and grill for three minutes more. Serve will still hot!
Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.
Visit his author’s page on Amazon for culinary inspiration!
Have a favorite recipe? Old family secret? Share it with us!
Please send to: [email protected]
We’ll be in the kitchen waiting.