Ingredients
The following ingredients have 4 Servings
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce (gluten-free or coco aminos, as needed)
- 4 cloves garlic (very finely minced, divided)
- 2 lbs. button mushrooms (cut in half)
- 2 tablespoons butter
- A generous pinch of salt
Instruction
- In a large bowl, mix the balsamic vinegar, soy sauce, and half the garlic. Add the mushrooms and gently toss the mushrooms so they are coated in the marinade. Set aside on your counter for 30 minutes.
- In a small saucepan melt the butter and add the remaining garlic and a pinch of salt.
- Oil your barbecue grill and preheat to medium. Skewer the mushrooms on kebab sticks. (See notes.)
- Grill the mushrooms for 5 minutes per side. When you flip them over, it is easiest to use two pairs of tongs. Set the grilled mushrooms on a plate and drizzle the garlic butter over the top. Serve immediately.
