16 Ounces (or 1 Pound) Baby Portabello Mushrooms
1/4 Cup Olive Oil
1/4 Cup Lemon Juice
Parsley (small handfull)
1 Teaspoon Sugar
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Cayenne Pepper
1-2 Garlic Cloves
1 Tablespoon Balsalmic Vinegar
Wooden/Bamboo Skewers
Ziploc Bag
Measuring Cup
Teaspoon
1/4 Teaspoon
Tablespoon
Wash mushrooms.
Mix all ingredients (other than mushrooms) in a blender.
Pour ingredients and mushrooms into a ziploc bag.
Seal bag and shake vigourously.
Place bag in fridge for at least 3 hours.
Soak skewers in water for around 15 minutes.
Remove mushrooms, and impale with skewers.
Cook on grill at medium heat.
Serve & enjoY!
Leaving marinade in fridge overnight is fine.