• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 1/2 teaspoon fresh rosemary, finely chopped
• 3 tablespoons chopped fresh flat leaf parsley
• 4 large Portobello mushrooms
• Salt
• Pepper

Combine the vinegar, oil, shallots, rosemary and 1 tablespoon parsley in a shallow bowl. Brush the Portobellos and remove the stems. Place in the marinade and marinate for at least an hour and up to 4 hours.

Place the mushrooms, caps up, in a grill pan and grill for four minutes, brushing with marinade once. Flip the mushrooms over, brush with marinade and grill for five minutes longer, or until tender, brushing with marinade once more. Sprinkle with parsley. Serve with the remaining marinade.