Grilled Portabella Mushrooms

Grilled Portabella Mushrooms

3 portabella mushrooms
4 Tbsp. low sodium vegetable broth
3 Tbsp. chopped onion
4 cloves garlic, minced
4 Tbsp. balsamic vinegar

Clean mushrooms and remove stems. Place caps on a plate with
the gills up.

In a small bowl, combine the broth, onion, garlic and vinegar.
Pour mixture evenly over the mushroom caps and let stand for 1
hour.

Grill on a preheated George Foreman grill for 10 minutes. Serve
immediately.

Makes 3 servings.