- 1 lb Large Portobello mushrooms, sliced
- 2 – 3 cups burgundy or Concord wine
- 1 C Balsamic Vinegar
- 1 small onion, sliced into rings and separated
- Provolone cheese
- Garlic and Herb Mayonnaise, prepared
- Hard rolls
In a large covered container, place mushrooms and onion ring slices in a layer. Coat with wine and vinegar and mix until well covered. Cover and place in refrigerator for 6 to 8 hours. Stir or shake container once during marinating time. Preheat grill (if using a standard grill, layer foil over the grate so the mushrooms do not fall through), layer the mushrooms out in a thin layer. Grill until onions and mushrooms are soft, tender and browned to your liking, flipping once during cooking. Butter buns and place on grill to brown. Serve mushrooms topped with a slice of Provolone cheese and Garlic and Herb mayonnaise. Serves 4.
For an added flavor, add thin slices of green peppers to the marinade and grill with the mushrooms and onions.