Ingredients
- 1/2 cup Cento Balsamic Vinegar of Modena
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 1/4 cup Lemon Juice
- 1 tbsp Fresh Parsley
- 2 cloves Bellino Whole Garlic Cloves, thinly sliced
- 6 Portabella Mushrooms Caps
- 4 tbsp Cento Sliced Pepperoncini
Directions
In a large bowl, mix together balsamic vinegar, oil and lemon juice. Marinate mushroom caps in mixture at room temperature for 1 hour. Drain mushroom marinade and grill over a medium-high flame for 4-6 minutes per side. Remove from grill and plate over a bed of greens. In a medium saucepan, sauté garlic and pepperoncini for about 3-4 minutes. Spread over prepared mushroom caps and serve. Serves 4-6.
