Pan-Grilled Portobello Mushrooms in Herb Marinade

Ingredients:
8-12 large-size Portobello mushrooms
1-cup balsamic vinegar
1-cup tamari soy sauce
1-cup water
2-3 sprigs fresh rosemary (1 tsp dried)
2-3 sprigs fresh thyme (1 tsp dried)
2-3 sprigs oregano/marjoram (1 tsp dried)
Small amount of olive oil, for sautéing
Freshly ground black pepper, to taste

Directions:
Remove stems from underside of mushrooms and lightly wipe tops with a damp paper towel.
In a large-size bowl, combine vinegar, tamari, water, rosemary, thyme, and oregano/marjoram. Stir to combine. Add mushrooms and make sure the marinade covers each one. You may need to move them around to give the marinade a chance to coat the top mushrooms. Marinate mushrooms for as little as 30 minutes or for as long as overnight in the refrigerator.

When ready to cook, add some oil to a large-size sauté pan, and turn heat to medium. Remove mushrooms from marinade, but do not discard marinade. Put as many mushrooms as you can fit in the pan, tops down. They will shrink as they cook. Cook for 3-5 minutes, until lightly browned. Turn and cook 3-5 minutes longer.

Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms. Cover and cook for 5-7 minutes. Flip mushrooms, and cover and cook for 5-7 minutes longer. When fork-tender, remove from pan. Two mushrooms per person.

62 calories