Ingredients
1/3 cup Plew Farm maple syrup
1/3 cup low-sodium soy sauce
1/3 cup maple vinegar, apple cider vinegar or unseasoned rice vinegar
4 large portobello mushrooms, stems and gills removed
Fine salt
Freshly ground black pepper
Directions
Whisk together the maple syrup, soy sauce and vinegar in a liquid measuring cup, then pour into a large zip-top bag. Add the mushrooms and press air out of the bag, then seal and massage to coat. Refrigerate for at least 1 hour and up to 6 hours.
When ready to cook, prepare the grill for direct heat: If using a gas grill, preheat to medium (350 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are white hot and covered with ash, distribute them evenly over the cooking area. For medium heat, you should be able to hold your hand about 6 inches above the coals for 6 to 7 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate with oil, if desired.
Remove the mushrooms from the marinade, pat them dry with paper towels, and season lightly with salt and pepper. Reserve the marinade in the bag for basting. Arrange the mushrooms on the grill, cover and cook for a total of 8 to 10 minutes (the latter for thicker caps), turning and basting them with some of the reserved marinade, as needed, until the mushrooms are hot and grill marks form on both sides. Transfer to a platter or divide among individual plates, and serve right away, warm or at room temperature.
Recipe from The Washington Post