4 large Portebello mushrooms, stems removed
¼ C. olive oil
¼ C. balsamic vinegar
1 t. sugar
½ t. salt
½ t. dried rosemary or Herbs de Provence
¼ t. black pepper
In a self- sealing bag, combine olive oil and remaining ingredients. Place mushrooms in bag with oil mixture, turning to coat. Seal bag, pressing out excess air.
Place bag on plate; marinate 2 hours at room temperature, turning bag occasionally.
Remove mushrooms from marinade, reserving liquid. Place mushrooms, stemmed side down on grill. Cook over heat 8-10 minutes or until browned, turning once, and basting frequently with marinade. Serves 4
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