Grilled portobello mushroom caps with balsamic vinaigrette

Last weekend my amazing coworkers got me a grill for a housewarming gift.  So, this weekend I decided to use it for some low carb goodness!  The grill I used is a gas grill, which made the whole process super fast and easy.  I've always used charcoal, but usually with someone else in charge of the grill and the scary fire and the messy clean up.  This time it was all me and it went really well!  

Ingredients:

• 5 portobello mushroom caps, brushed clean
• Balsamic vinaigrette:
• 9 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• salt and pepper to taste
• 2 cloves garlic, minced

Directions:

1. Mix up marinade with a fork or a whisk until well-combined.
2. Pour marinade over mushroom caps in a pan or bowl, gill side up.  Use a silicone brush if necessary to spread evenly over mushroom caps.  Let soak for 30 minutes or so.
3. Pre-heat grill to medium-high.
4. Place mushrooms on grill, gill side up, for 5-6 minutes, then flip.  Cook on the other side until mushrooms are soft in the middle.

For the last couple of minutes I put a piece of swiss cheese on top of each mushroom cap to allow it to melt.  

Serve with a salad of lettuce, veggies, and bleu cheese dressing.  The salad pictured is romaine, cucumbers, green bell peppers, bleu cheese crumbles, and Ken's bleu cheese dressing.  The drink is a rum and Coke zero :)

Macros:

(Amounts are approximate and may vary with ingredients)

Makes 5 servings, one serving per mushroom cap

Total carbs: 15g Carbs per serving: 3g

Total fat: 125g Fat per serving: 25g

Total protein: 5g Protein per serving: 1g