2 lbs. fresh mushrooms 2/3 C. red wine vinegar 1/3 C. Olive Oil salt & pepper to taste 1 clove garlic grated parmesan cheese
Remove the stems from the fresh muchrooms and wipe with a clean dry cloth. Cut the stems into thick slices and place the slices and caps in a zipper bag. Blend the rest of the ingredients, except the parmesan cheese. Pour over the mushrooms and remove any air from the bag before sealing. Refriderate for at least 15 minutes, but no longer than 2 hours before grilling. Prepare the grill. Drain the mushrooms and place in tinfoil packets. Seal tinfoil and place on the grill. Turn the packts every couple of minutes, making sure to rotate them over the grill. When done, about 12 to 16 minutes, sprinkel with parmesan cheese. Reseal and cook 2-3 minutes more. Makes 8 - 1/2 cup servings.