This is a wonderful appetizer that family and friends will enjoy while you grill the entrée.
4 tablespoons balsamic vinegar
2 tablespoons Tamari
5 large cloves garlic (minced)
1 teaspoon fresh thyme (chopped)
Salt and pepper to taste
12 ounces Cremini mushrooms (sliced ¾-inch thick)
Bamboo (or metal) skewers
Preheat grill to medium-high heat (about 400 degrees). If using bamboo skewers, soak in water for 2 hours before grilling.
Add the first five ingredients (vinegar through salt/pepper) to a small mixing bowl and whisk to mix thoroughly. Set aside.
Place mushrooms in a large baggie and then pour in marinade. Shake to coat mushrooms and marinate for about 30 minutes.
Remove mushrooms from bag (reserve marinade) and put them lengthwise on skewers. If making appetizers, use bamboo skewers that have been cut to 4-inch lengths and put two mushrooms on each skewer. Coat grill with a little vegetable oil to prevent sticking and grill for 3 minutes. Turn skewer over, brush with a little of the leftover marinade, and grill for 3 minutes more. Serve will still hot!