Place the mushrooms in a shallow pan. Combine the remaining ingredients, including salt and pepper to taste, in a small bowl and pour over the mushrooms. Marinate for 1 to 2 hours, turning several times.
Have hot coals ready, or preheat a gas grill. Remove the mushrooms from the marinade and grill for 3 minutes on each side.
Slice and serve as a side dish or main course.
Tip: Champignons blonde mushrooms, depending on their size, are know as cremini mushrooms when small and portobellos when large. Says Rick Browne, "Did you know that cremini mushrooms are really baby portobellos? Besides tasting good, mushrooms are loaded with protein, B vitamins, and minerals, and they are also low in calories. Not bad for a fungus! Don't overcook the mushrooms in this recipe, as we want them still firm and only slightly soft around the edges. The rich earthy flavors mix well with the onion, garlic, and rosemary."
Reprinted with permission from ©Collector's Press, The Big Book of Barbecue Side Dishes, by Rick Browne, published by Sellers Publishing click for book review
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