MARINATED PORTOBELLO MUSHROOMS WITH TOMATO RELISH
4-6 large Portobello Mushrooms (use caps only, no stems)

• Marinade:
• 1/2 c. Olive Oil
• 2 tsp. finely chopped Shallots
• 1/2 c. Balsamic Vinegar 2 tsp. chopped Garlic
• 1/2 tsp. Dijon Mustard
• 2 tbsp. dried, mixed Italian herbs
•  
• Tomato Relish:
• Combine and blend in a bowl:
• 1/2 c. diced Plum Tomatoes
• 1/2 c. Olive Oil
• 2 finely chopped Green Onions

Pour marinade over mushroom caps and allow to marinate in refrigerator for 1 1/2 to 2 hours before grilling. Grill over medium/high heat till tender, turning as needed. Top with tomato relish.