PORTOBELLO MUSHROOM STEAK
2 tablespoons Rouses balsamic vinegar
2 tablespoon Rouses olive oil
1 tablespoon Rouses lemon juice
2 cloves garlic, minced
½ teaspoon kosher salt
4 large portobello mushrooms
Canola or vegetable oil, to grease the grill pan
Whisk together the balsamic vinegar, olive oil, lemon juice, garlic and salt to make the marinade. Set aside.
Gently remove the stems from the mushrooms and rub any dirt off the caps with a damp paper towel. Flip the mushrooms so the stem sides are facing up. Use a small spoon to scrape off the gills. Pat the mushrooms dry, and brush them with the marinade.
Heat a grill pan or a large skillet over medium heat. Brush the grill (or skillet) with canola or vegetable oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade. Cook the mushrooms on each side for 4 to 5 minutes, or until browned and tender. Serve immediately.