This is a great, crowd-pleasing appetizer. It’s easy, different and delicious. In fact, we took it on a camping trip one summer and it was even more stunning grilled over a camp fire. No camp fire, no BBQ?? Trust me, it will be fabulous standing over your kitchen stove.

Honey Balsamic Marinade

• 1 garlic clove, peeled
• ¼ cup balsamic vinegar
• 1 tbs honey
• ½ cup Canola oil

Rosemary Ginger Dipping Sauces

• 1” piece peeled fresh ginger
• 1 jalapeno chile, stemmed
• ½ tsp fresh rosemary leaves
• 2 tbs soy sauce
• 2 tsp sherry vinegar
• ¼ cup Canola oil
• Kosher salt to taste

• 6 large Portobello mushrooms, stemmed and quartered
• Skewers, soaked if bamboo.

Combine all ingredients for marinade in food processor and combine until smooth. Set aside.

Combine all ingredients for ginger sauce in food processor and combine until smooth. Set aside.

Skewer mushrooms. Brush liberally with marinade.

Grill or broil – about six minutes per side.

Serve with Rosemary Ginger Dipping Sauce